T-Bone Wagyu

T-Bone

·        The Wagyu breed is by far the best, of all the cow breeds in the world.

·        The T-shaped steaks are generally considered to be one of the finest quality steaks.

·        The T-bone steak contains meat from two of the most valuable cuts of beef.

·        It is also highly regarded, because of the large tenderloin.

·        It has a wide striploin meat with little fat.

·        Tenderloin on one side, and Rib Eye on the other.

·        The piece weighing 190-210 grams.

How to prepare:

·        Add coarse salt to the steaks, three minutes before cooking. The salt will draw the moisture out of the steaks.

·        Season the steak with loads of steak spices, like pepper and dried garlic, and pat the seasoning in place, on both sides and on the fatty edges too!

·        Try not to rub the seasoning onto the steaks, as this may lead to the formation of pockets of heavy spices in some areas.

·        Heat the pan with butter or oil over medium-high heat.

·        Turn it over after 3 minutes, if it is 1 inch. If it is bigger, increase the time.

·        Serve it in a plate with the sauce.