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Let’s cook up some full-blood Japanese Black Wagyu from @wyndfordwagyu . Now, your approach to cooking proper Wagyu is that you should respect the natural flavors and cook it delicately. This is a chunky piece, so I’ve reverse-seared it at 140°C until the internal temperature reaches 47°C. Then, I’m going to pan-sear it at medium heat to build up a slight crust. Slice the Wyndford Wagyu ribeye against the grain, then finally season it with only high-quality salt. Savoring every drop of myoglobin
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