Japanese Wagyu Steak

Our recent dinner.

This is how meat eaters eat. 

The moral of the story is not to think about the cost and just eat. It’s after all once in a while.

Medium rare. Just look how jucy, tender, succulent and buttery the wagyu looks.

This is how Japanese wagyu, Australian Augus and a super large Australian grass fed steak started it’s life with us… 

The cost of all 3 steak was in Excel of RM1000. Just look at the size of the grass fed beef. Easily  filled up the whole plate and chunky. 

All were marinated the same way. Freshly grounded black peper, pink himalayan sea salt and garlic powder. 

It is then plastic wrapped and kept in the fridge to chill.

Simple recipe as we did not want to alter the beef taste. Just enhance the taste and bring it’s flavors out. 

Now the Cooking process begins over a smoking well oiled and seasoned Lodge cast iron.

Once the crust is obtained, the cooking is enhanced with butter, thyme, garlic cloves and fresh rosemary. With the exception of the grass fed beef. It was later placed in an oven to continue cooking at 200 degrees celsius  for 15 minutes, due to its thickness.

This is the final result. Japanese Wagyufollowed by the Australian Angus.

How beautiful the Wagyu looks and taste

Look, look, look at the gorgeous Australian grass bed beef. Bloody in the middle. Just nice.

Steamed 2 varities of corn. Seasoned with melted butter only. The purple one was the first time and last time we will but it. I think that says it all. The white one (although in the picture it looks yellow) was super sweet and we topped up more on the steamer.

The potatoes were simple enough to make. Peeled, boiled then roasted with garlic oil, butter and rosemary.

The potatoes were in high demand, only second to beef 

The wonderful meal was accompanied by nice scenery.