Recipe: American Akaushi Wagyu Cowgirl Steak

Ingredients:

• 1 American Akaushi Wagyu Bone-In Cowgirl Steak (about 1.5 to 2 inches thick)
• 1 tablespoon olive oil (or your preferred high-quality oil)
• 1 tablespoon unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary (or thyme)
• Coarse sea salt (such as Maldon)
• Freshly ground black pepper
• Optional: A splash of your favorite whiskey or red wine (for deglazing)

Instructions:

1. Prepare the Steak:
   • Take the Akaushi Wagyu Bone-In Cowgirl out of the fridge about 30-45 minutes before cooking. This allows the steak to come to room temperature, ensuring even cooking.
   • Pat the steak dry with paper towels to remove excess moisture, which helps get a perfect sear.
2. Season:
   • Generously season both sides of the steak with coarse sea salt and freshly ground black pepper. Don’t be shy with the seasoning, as it enhances the natural flavor of the Wagyu beef.
3. Preheat the Pan:
   • Heat a heavy-duty skillet, preferably cast iron, over medium-high heat. Let it get very hot before adding oil to ensure a perfect sear.
4. Sear the Steak:
   • Add the olive oil to the pan. Swirl to coat the bottom evenly.
   • Once the oil is shimmering (but not smoking), carefully place the steak in the skillet. Let it sear undisturbed for about 3-4 minutes on the first side, or until a deep, golden-brown crust forms. Avoid moving the steak to maintain that crisp sear.
5. Flip and Add Butter:
   • Flip the steak and immediately add the butter, garlic, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the flavorful melted butter, garlic, and rosemary. Continue cooking for another 3-4 minutes for medium-rare, adjusting time for your preferred doneness.
6. Optional: Deglaze (for extra flavor):
   • For added depth of flavor, you can deglaze the pan with a splash of whiskey or red wine, scraping up any delicious browned bits from the bottom of the pan. Let it cook down for 1-2 minutes, creating a rich sauce to spoon over the steak.
7. Rest the Steak:
   • Remove the steak from the pan and transfer it to a cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
8. Slice and Serve:
   • Slice the steak against the grain for maximum tenderness. Serve immediately with your favorite sides and enjoy the rich, buttery, melt-in-your-mouth flavor of American Akaushi Wagyu.

Suggested Sides:

• Roasted garlic mashed potatoes
• Sautéed vegetables or grilled asparagus
• A fresh arugula salad with balsamic glaze

Enjoy your perfectly cooked American Akaushi Wagyu Bone-In Cowgirl Steak!