Raw marbled wagyu steak in a pale wooden tray with two green leaves

Ito Matsusaka Steak Set ステーキ

The purest test of the beef.

$308.88

Ito Matsusaka Steak Set

Choose your size or option

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Serving guidance: 1–2 persons
Net beef: 10 oz – 12 oz
Availability: In stock

The experience

The steak is the purest expression of the animal.

No broth. No tare. No elaborate preparation. Just Ito Matsusaka, iron, heat, and fat.

Our A5 BMS 11–12 Ito Matsusaka is trimmed to specifications developed by Chef Keiji Matoba. Silverskin is removed. Each piece is prepared with the surface carefully considered for an even, controlled sear.

Exquisite · 1–2 Persons · 10–12 oz per set. The cut is selected by Masterful Butchery by Matoba based on availability and will be one of Tenderloin (filet mignon) or Sirloin (striploin / New York steak). The cut can’t be chosen when ordering.

At this level of beef, restraint is the technique. Heat the pan. Sear the steak. Let it rest. Season simply.

Then let the beef speak for itself.

Serves: 1–2
Net beef: 10–12 oz

01
The 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.
Chef Keiji Matoba's Salt & Pepper Blend

Salt & Pepper Blend

A precise seasoning of salt and pepper created specifically to highlight the refined sweetness of Ito Matsusaka without masking its natural richness.

Allergens: Sulfites

Use it after the steak has rested. For the first bite, keep it simple: no sauce, no butter, no garnish.
03
How to enjoy
You provide
You supply: a cast-iron pan.
1. 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.
2. Heat a dry cast-iron pan until it is properly hot.
3. First sear: flip every 1–2 seconds, 3–4 flips. Remove and rest 2–3 minutes.
4. Second sear: flip every 1–2 seconds, 6–8 flips. Remove and rest 5–7 minutes.
5. Season lightly with the Salt & Pepper Blend.
6. Third sear: 6–8 flips. Remove and rest at least 3 minutes.
7. 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.
Packaging

Each steak is carefully arranged in a premium skin package, designed to protect the cut while presenting the marbling exactly as it should be seen.
Open it and inspect the beef before you cook.
Look at the marbling. Look at the fat distribution. Look at the cut.
Provenance & care

How should I store this set?
Not preparing it soon? Keep the original packaging sealed and store the beef in a freezer at 0°F / -18°C or below.
Preparing it for an upcoming meal? Place the sealed package on a tray on a lower refrigerator shelf, away from ready-to-eat foods. Keep your refrigerator at 40°F / 4°C or below.
Follow the storage and date instructions on your product label, including any shorter limits. USDA generally allows 3-5 days for steaks and roasts after safe refrigerator thawing. For thinly sliced portions and included sauces, follow their specific label instructions and prepare promptly. Do not apply a steak storage period to a different product.

How should I thaw this set?
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.

Allergens
Sulfites