Wagyu Skewer
The Japanese Wagyu skewer is a juicy and easy-to-enjoy cut.
It's a thick cut, with an intermuscular fat content that gives it an incredibly tender texture and powerful flavor.
How to cook:
- Heat the pan
Over medium heat, let the pan warm up. Add a few drops of water until they "dance." - Bring the meat to room temperature
Take the meat out of the fridge 30 minutes before cooking. Being a thicker cut, it needs time to come to temperature so it cooks evenly. - Cook for 20 seconds per side
No more is needed. 20 seconds on each side (4 sides). - Salt + Short Rest
Remove the meat from the pan, add salt, and wait 2 minutes before enjoying.
This allows the meat to finish cooking and keeps the juices locked inside. - Enjoy
Enjoy it on its own or with a homemade sauce. Serve with something acidic, like a salad, and a neutral side, such as white rice or mashed potatoes.
