Wagyu Beef

Generally I prefer ‘berta beef over wagyu, but my recipe for both is the same:
* Let the meat sit for 10-15 minutes until room temperature
* Salt and pepper *heavily*
* Grill at 400, 4 minutes total
* Flip each minute to get the good grill marks, bud
* Let sit for 2 minutes
* Down the hatch
FYI the video

and beef are from Crowd Cow
(referral link)(https://www.crowdcow.com/l/u2b1107ef) – they sell beef, pork, etc. sourced from local/partnered farms for an almost farm-to-table type experience.
They actually do sell A5, BMS 12 Wagyu from time to time (I think there’s a holiday sale going on now actually), and I’ve bought some before to try it out.
Came out to ~$10/oz and turned out pretty great.
For reference, the dining experiences I’ve had in Japan with Wagyu steak have been around the same ~$10/oz price, though this price included the entire restaurant experience. Seemed like an OK premium to pay to get just the meat shipped to me in the US, but to each their own.
 

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