Cook Olive Fed Wagyu
like a pro
like a pro
Cooking Olive Fed Wagyu is actually quite simple and easy. The most important thing is not to overcook it, with medium-rare being the maximum. Once you start to cook it past medium-rare it will lose its distinctive flavor. We recommend only using salt to season. The Umami Olive Fed Wagyu has so much flavor it does not need pepper, or any rubs like other meats do.
- Make sure the meat is at room temperature before you cook it, and also pat down any excess moisture on the meat with a paper towel
- Use a cast iron pan if you have one
- Get the pan smoking hot before putting in any Olive Oil
- Add in a small amount of olive oil just to lubricate the pan, or use some Olive Wagyu fat
- Gently put your meat in the pan, laying it down away from you so any oil does not splash in the direction of your face
- Allow your meat to sear, the length of time depends on the thickness of the meat
- Turn the meat, let it sear for the same time as the first side
- (Optional) add a knob of butter, allow it to melt in the pan, and then baste the meat for 20 seconds, and do the same on the other side.
- Let your meat rest on a wooden board or a warm plate for at least 2 minutes so the juices will distribute through the meat