Kobe Wagyu Beef (Japan) – Seared in HOT Cast Iron

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  1. Nice piece of meat, it had a line of sinew on one side so when it got hot it pulled the meat together, you should have cut the sinew with a knife and it would not have pulled up together!

  2. Dude! You are cooking a5 wagyu beef. You do not need to add butter for flavor or to make it more juicy. Thats what the marbling is for. No need for liquour either. This is not your typical choice or prime beef.

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