A 12oz ribeye,
direct from Japan.
A grade that means something.
Japan's grading system is the most rigorous in the world. Yield, color, firmness and marbling are each scored on their own. Only the highest in every category earns the A5 designation.
Within A5, marbling is graded again on a twelve point scale called BMS. A5 begins at BMS 8. Most A5 sold abroad scores 8 or 9. Wagyubi begins at BMS 10.
The fat liquefies just below body temperature. The result is a steak that does not require chewing, only tasting.
Don't overthink it.
A5 needs neither marinade nor sous vide. The marbling does the work. Your job is restraint, and a hot pan.
Thaw slow
Move from freezer to refrigerator the night before. Rest on the counter thirty minutes before cooking.
Season simply
Pat dry. Coat both sides generously with kosher salt. No pepper, no oil, no rub. Nothing else.
Sear hot, sear fast
Cast iron, screaming hot and dry. Sixty seconds per side. The fat is your oil. Build a deep crust.
Rest, then slice
Rest five minutes. Slice against the grain into half inch strips. Finish with flaky salt to taste.
$300 at the steakhouse, or $169 here.
From those who have cooked it.
Sixty seconds a side, salt only. Three bites in, my wife looked up from her plate and asked where the rest of the box was.
It arrived rock solid frozen on a Tuesday. The cooking guide is genuinely useful. Best steak we have made at home, full stop.
Worth knowing in advance.
When will it arrive? +
Is this genuine A5 Wagyu? +
How is it packed? +
What comes in the box? +
Why does this cost less than a steakhouse? +
Real A5, real Japan, this weekend.
Order today. Cook this weekend.
Acquire the Ribeye