Included with the menu set
Every Steak Set includes:
- A5 BMS 11–12 Ito Matsusaka wagyu
- Trimmed to specifications by Chef Keiji Matoba
- Keiji Matoba Salt & Pepper Blend
- Premium skin packaging for presentation
- Calibrated probe thermometer
- A copy of the JMGA certificate and the beef's traceable ID number
- Chef Keiji Matoba's three-page preparation guide
Everything necessary to prepare the steak properly is included. Read the preparation guide before you cook.
Before you begin
If frozen, thaw the sealed package slowly in the refrigerator. Timing varies with the cut and the refrigerator. The beef is ready when it is soft and cool to the touch.
You provide
You supply: a cast-iron pan.
The preparation
- Keep thawed Wagyu chilled until your cooking equipment is ready. Open, prepare and cook it without a routine one-hour countertop rest. Remove all retail packaging before cooking. Pat the steak dry.
- Heat a dry cast-iron pan until it is properly hot.
- First sear: flip every 1–2 seconds, 3–4 flips. Remove and rest 2–3 minutes.
- Second sear: flip every 1–2 seconds, 6–8 flips. Remove and rest 5–7 minutes.
- Season lightly with the Salt & Pepper Blend.
- Third sear: 6–8 flips. Remove and rest at least 3 minutes.
- Finish with a light touch of the blend, then slice and serve.
Never let it sit in the pan.
Sear. Flip. Remove. Rest. Repeat.
For beef steaks and roasts, USDA recommends an internal temperature of 145°F / 63°C, measured with a food thermometer, followed by a three-minute rest before eating.
Net beef per set: 1–2 Persons, 10–12 oz.
