Folks new to the flat iron cut prepare yourself to be amazed, this highly marbled piece of glory eats like a filet, requires no specific cooking or cutting instruction and is supremely flavorful. Simply reverse sear, sous vide or pan sear until your internal temperature reaches 125-130 degrees depending on how you like it done. Let it rest for 5 minutes then slice away.
Side note: 'The Rub' does tend to help.
Product will ship and arrive frozen or partially thawed in an insulated shipping container.
Cut: Boneless Ribeye Weight: 14-16oz Grade: Australian Wagyu Marble Score: 3+ Min. Order Amount: 2...
Cut: Tomahawk Ribeye Grade: Wagyu Weight: ~32oz Think Flintstones! With a bone as long as...
Cut: Australian Wagyu Skirt Steak Grade: Wagyu Weight: (16oz) For those who can't finish a...