Quote:
Originally Posted by Fire Me Boy!
I've never made Kobe or American Wagyu, so please don't take any of this as gospel. You should research some.
I think the sauce will depend on the cut, but I would probably not do a sauce - let the meat stand on its own. You're talking about premium beef - better than prime. Let it taste like its best self.
As for how to cook it, I think you'd prepare it however you would prepare the cut. Aside from the quality being the best you've had, the only real difference is marbling and fat content. A ribeye is still a ribeye. Just be aware that because of the increased fat content, if you're grilling you may have more flare ups.
As I think about the extra fat, maybe a sauce is needed? Something with some acid to cut the richness
Good luck. If it was me, I'd be nervous as hell!
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Yeah I'm pretty nervous, I'm not going to lie. IIRC it was $24.99 a lb and it was about 2.5 inches thick :-/