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A5 Wagyu Beef - Pan Seared - with Rubbo Salt Shop's Fleur de Sel 9
Ingredients:
A5 Wagyu is a highly marbled, luxurious beef that comes from Japanese cattle, known for its rich, buttery flavor and tender texture. To make the most of this premium cut, you want to start with a high-quality piece of A5 Wagyu from a reputable supplier.
Wagyu cattle have been raised in Japan for centuries, and were originally used as work animals in agriculture. However, over time, farmers began to selectively breed the cattle for their marbling, resulting in the highly prized meat we know today. A5 refers to the highest grade of Wagyu beef, which is judged on a number of factors including marbling, color, and texture. To be considered A5, the meat must have a marbling score of 8 or above on the Japanese Beef Marbling Standard (BMS).
Now, let's talk about why A5 Wagyu is so popular. The meat is known for its incredibly rich and buttery flavor, which comes from the high levels of intramuscular fat, or marbling. This fat melts during cooking, creating a mouthwatering, melt-in-your-mouth experience that is unlike any other. A5 Wagyu is also incredibly tender, making it perfect for a range of dishes.
Ingredients:
- 1 A5 Wagyu steak (1 inch thick) we bought ours at Tokyo Fish Market, Berkeley, CA
- Rubbo Salt Fleur de Sel 9
- Olive oil
- Take the A5 Wagyu steak out of the fridge, and place it on a plate. Let it sit for one hour to come to room temperature.
- Season both sides of the steak, and the edges, with Rubbo Salt Fleur de Sel and pepper to enhance the natural flavors of the beef. Let it sit for 30 to 60 minutes to absorb the unique flavors of the salt and herbs.
A5 Wagyu is a highly marbled, luxurious beef that comes from Japanese cattle, known for its rich, buttery flavor and tender texture. To make the most of this premium cut, you want to start with a high-quality piece of A5 Wagyu from a reputable supplier.
Wagyu cattle have been raised in Japan for centuries, and were originally used as work animals in agriculture. However, over time, farmers began to selectively breed the cattle for their marbling, resulting in the highly prized meat we know today. A5 refers to the highest grade of Wagyu beef, which is judged on a number of factors including marbling, color, and texture. To be considered A5, the meat must have a marbling score of 8 or above on the Japanese Beef Marbling Standard (BMS).
Now, let's talk about why A5 Wagyu is so popular. The meat is known for its incredibly rich and buttery flavor, which comes from the high levels of intramuscular fat, or marbling. This fat melts during cooking, creating a mouthwatering, melt-in-your-mouth experience that is unlike any other. A5 Wagyu is also incredibly tender, making it perfect for a range of dishes.
- It's time to heat up your cast iron skillet. You want to use a heavy-bottomed pan, such as cast iron, and preheat it over high heat. Once the pan is hot, add some olive oil.
- Carefully place your A5 Wagyu in the hot pan. You should hear a sizzling sound as the beef hits the pan. Use tongs to avoid piercing the meat with a fork or knife, as this can cause the juices to escape and result in a less flavorful steak.
- Let the beef sear on one side for about 1 ½ minutes on high heat, and then turn down the heat to finish cooking or until a nice crust forms. Use the tongs to gently lift the steak and check the color. You want a dark brown crust on the seared side.
- For rare, cook 3 minutes each side. For medium rare, cook 3 ½ to 4 minutes each side. For medium,
- Let it rest for approximately 5 minutes. Resting the Wagyu steak allows the rich juices to redistribute evenly, which ensures a tender, juicy, satisfying eating experience.
Health benefits of the 9 herbs in Rubbo Salt:
Basil is an antioxidant, anti-carcinogenic, and soothes the stomach, cleanses and clears the brain and nerves, and builds the immune system.
Sage improves memory, sharpens the senses and calms the nerves.
Garlic lowers blood pressure and LDL cholesterol; Prevents atherosclerotic buildup; Lowers or helps to regulate blood sugar; Helps to prevent blood clots from forming (reducing risk of stroke and thrombosis); Removes heavy metals from the body; Relieves rheumatism; Protects against heart disease; Protects against cancer.
Thyme has antiseptic properties, is used to relieve respiratory infections and aids in digestion.
Marjoram helps to loosen and expel phlegm, stimulates the sweat glands, and aids in digestion.
Parsley is rich in ascorbic acid which cleans the blood. Parsley aids in digestion, reduces hypertension, helps resolve kidney issues and soothes the stomach.
Onions are antioxidant and anti-carcinogenic, and have also been used to treat colds, coughs, bronchitis and influenza for centuries.
Rosemary improves memory, is an antioxidant, anti-carcinogenic, stimulates circulation, and lifts the spirits.
Basil is an antioxidant, anti-carcinogenic, and soothes the stomach, cleanses and clears the brain and nerves, and builds the immune system.
Sage improves memory, sharpens the senses and calms the nerves.
Garlic lowers blood pressure and LDL cholesterol; Prevents atherosclerotic buildup; Lowers or helps to regulate blood sugar; Helps to prevent blood clots from forming (reducing risk of stroke and thrombosis); Removes heavy metals from the body; Relieves rheumatism; Protects against heart disease; Protects against cancer.
Thyme has antiseptic properties, is used to relieve respiratory infections and aids in digestion.
Marjoram helps to loosen and expel phlegm, stimulates the sweat glands, and aids in digestion.
Parsley is rich in ascorbic acid which cleans the blood. Parsley aids in digestion, reduces hypertension, helps resolve kidney issues and soothes the stomach.
Onions are antioxidant and anti-carcinogenic, and have also been used to treat colds, coughs, bronchitis and influenza for centuries.
Rosemary improves memory, is an antioxidant, anti-carcinogenic, stimulates circulation, and lifts the spirits.
