Yummy yummy yummy... Daddy dearest brought home a nice block of wagyu today. Apparently a grade 7-8 type from Australia. Kindly left 3 slices for the wife and me to sear for dinner. We got home quite late today - 930pm so you can guess how hungry we were.
Fired up the frying pan (I know you wagyu purists will tell me the best way to cook it is over an open flame really quickly because the melting point of the fat is lower than regular beef) and seared each side for about 30 seconds. The meat wasn't cut too thick.. I reckon it was about a centimeter or so.
The end result was perfect. Somewhere between medium rare - medium on some parts of the meat seasoned with a few pinches of sea salt.
Even my dog was extra alert today. Wagyu oishi desu ne!!
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