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6 Steps to Tee Up a Wagyu Steak at Home

High-end steak houses have evolved in this country. They have had to adjust to ever changing dine-in experience. This resulted from the boom of at-home chefs taking their culinary journeys further and further into the land of high-end ingredients. Just ask our very own, Greg Norman. He owns a steaks house in Myrtle Beach as has been able to survey the food landscape from that very important perspective. That is why he has launched his signature Wagyu Beef line. Greg can see the pull toward higher quality at-home ingredients is no trend.

His line of Australian Wagyu Beef fits into this category nicely. Generous marbling of a Wagyu steak is what creates that uniquely buttery taste and texture. Even a steak grilling novice can achieve that legendary Wagyu tenderness.

So, if you want to get the most out of your Wagyu Beef at home, take Greg's advice:

  1. Allow the steak to reach room temperature before cooking.
  2. Preheat heavy grill pan on high for 4 minutes.
  3. Add rock salt directly to the hot pan (The sizzle of rock or sea salt combined with Wagyu's natural fat produces a mouth watering caramelized crust).
  4. Lightly add buttered to the pan and place steak on that buttered area. Sear each side for two minutes on high.
  5. Reduce heat to medium low and continue to cook for 3-5 minutes until medium rare.
  6. Serve immediately on pre-warmed plate.

These tips will guide you to an amazing cooking and eating experience. Check out the promos and offers at the top of the page for some exclusive offers.