Allen Brothers - The Great Steakhouse Steaks

Wagyu Filets - Complete Trim

Waygu beef is a rare delicacy with distinctive flavor and tenderness. To fully appreciate this unique culinary indulgence, we recommend preparing Waygu beef au naturel, with no seasoning, and serving it rare or medium-rare.

1. Thaw packaged Wagyu beef on a dish in the refrigerator.
2. After thawing, bring steak to room temperature.
3. Lightly sear, then place in a preheated 350° F oven and cook to a minimum internal temperature of 125° F.

You may also enjoy it broiled, grilled, or cooked on the stovetop. Because of the unique nature of Wagyu, we offer these considerations: Wagyu cooks better at slightly lower temperatures, and it tastes best served rare or medium-rare. Be careful not to overcook, for this will affect the marbling, flavor, and tenderness that make Wagyu beef the rare and special delicacy that it is.

Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove 5° F before desired internal temperature.

Gourmet Wagyu Steaks Internal Temperature Guide
Rare: 125° to 130° F (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 150° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 150° to 160° F (USDA Recommends 170° F)
Well Done: Not Recommended

Hibachi-Style Wagyu Beef

2 8-ounce Wagyu steaks, thawed in the refrigerator
1 tablespoon oil olive
salt and pepper, to taste

Grapefruit Ponzu Dipping Sauce:
¼ cup grapefruit juice
¼ cup rice vinegar
2 tablespoons soy sauce

1. Cut Wagyu beef crosswise into 4 thick pieces. Then slice each of the 4 pieces horizontally through the center into 2 thin slices. Thread each of the 8 thin slices horizontally onto bamboo skewers. Lightly brush beef with olive oil and season with sea salt and freshly ground pepper.
2. Prepare the grapefruit ponzu dipping sauce by combining grapefruit juice, rice vinegar, and soy sauce.
3. Prepare a ceramic stone and hibachi grill: Preheat ceramic stone by placing it on the burner of a gas stove and heating it over the open flame about 10 minutes. Then place the heated stone on top of the mesh grill of the hibachi. Brush the stone with a little olive oil. Light the sterno.
4. Place Wagyu beef brochette on the hot ceramic stone and grill to perfection, about 1 minute per side.
5. Serve with a side of grapefruit of grapefruit ponzu dipping sauce.

Serves 2 as an entree or 6 to 8 as appetizers.