Plan your gourmet dinner ahead, it will take 2 days to thaw your steak in the refrigerator. For best quality never rush the process and thaw at room temperature or in the microwave!

Remove thawed steaks from packaging and pat dry with a paper towel, allow them to come to room temperature before cooking - approximately 30 minutes to 1 hour, depending upon cut and thickness of steak. It is best to cook beef with an even temperature throughout; this helps preserve the marbling and juiciness. After the steak has come to room temperature pat dry on both sides.

Now you're ready to cook! Preheat an oven-proof, heavy skillet to very hot (cast iron is a great choice because it conducts the heat very well and heats evenly). While you are heating, the skillet pre-heat your oven to 350 degrees.

When the skillet is heated you can add a small piece of exterior fat from your steak to prevent initial sticking – make sure to have a fan on because the pan will smoke a bit. Gently place your steak in the pan, and give it a heavy sear on all sides. It should take about a minute on top and bottom, then holding the steak with tongs turn so you sear around the sides.

Once you have the meat seared to hold in the juices, place the skillet in the preheated oven to finish cooking to your preferred doneness. Wagyu beef is best served rare to medium rare. A 2” filet will take approximately 8 minutes to get to rare (130◦), and 10 minutes to achieve medium rare (140◦). A 1 ¼” Ribeye or Strip steak will take approximately 5 minutes for rare and 6-7 minutes for medium rare.

Your Wagyu steak will have a buttery richness and unbelievable flavor; we suggest grilling with no added seasoning so you can taste the true flavor. Most beef connoisseurs don’t need anything…some may use just a small amount of kosher salt or pepper.

For cuts such as Round Steaks, Flat Iron, or Denver cuts you might try your favorite seasoning or marinade before cooking.

A great way to cook thicker cuts of beef like Wagyu Filet Mignon.

• Preheat Oven to 275 degrees
• Season both sides of the steak with Kosher Salt and Fresh Ground Pepper
• Place meat on a meat rack and cook in the center of the oven - Cook approximately 20-30 minutes depending upon thickness of steak and degree of doneness you prefer:
  For Rare remove Steak at 110 degrees
  For Medium Rare remove Steak at 120 degrees
  For Medium remove Steak at 130 degrees

Tent with foil and let steak rest for 10 minutes – While steak is resting preheat a heavy (cast iron) skillet over high heat. Sear both sides for 60 seconds, slice and serve!

• Wagyu Roast (2 ½ - 3 ½ lbs.
• 1t Beef Bullion
• ½ Cup Warm Water
• Kosher Salt, Fresh Ground Pepper
• 4-5 Small Potatoes washed and quartered with skin on
• 5 Carrots, peeled and sliced
• 2 Medium Onions, Peeled and cut into wedges

Start by patting your roast dry with a paper towel and seasoning all sides with salt and pepper. Place Roast in the bottom of the crock pot and arrange the onion wedges around the sides. Dissolve the beef bouillon in the warm water and pour over roast and onion. Then add potatoes and carrots, cover the crock pot and set on Low. After 5 to 6 Hours you will have a tender and delicious meal ready to eat.

When ready to cook, set the temperature to High and preheat your grill with the lid closed for 15 minutes.

When the grill is hot, place burger patties directly on the grill grate and cook for 4 minutes. (Make sure to keep an eye on the grill during the cooking process and watch for flareups).

Flip the burgers, top with cheese (if desired) and cook for 4 minutes longer.

Remove from grill and let rest 2 minutes.

Build your burger with the toppings and condiments you like. Enjoy!

• 3-4 Wagyu Chuck Roast, sliced thin
• 1 Red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 2 tablespoons Olive Oil
• 1 lime
• 1 onion
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• cilantro
• avocado
• tortilla (flour or corn)

Cooking the Beef:
Combine lime juice, olive oil, garlic, cayenne pepper, chili powder, salt, and pepper. Allow the steak to marinate in the refrigerator for at least 1 hour. Heat grill or skillet to medium-high heat and carefully add sliced wagyu. Cook beef to personal preference, suggested to medium degree of doneness. Remove from heat and keep warm.

Cooking the Vegetables:
Slice peppers and onion into strips. Add 1 teaspoon of olive oil to a pan, add peppers and onion. You may add a dash of salt and pepper and stir occasionally; cook until vegetables are soft. Combine vegetables and Wagyu. Serve with tortillas and add your favorite toppings like avacado, salsa, sour cream!

RECIPE NOTES
Yield: Serves 4

INGREDIENTS
For the rub:

• 2 teaspoons coarse sea salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary (crumbled between your fingers)
• 1 teaspoon dried oregano
• 1 beef tri-tip (2-1/4 to 2-1/2 pounds)

RECIPE STEPS
Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees.

Step 2: Combine the ingredients for the rub in a small bowl and stir to mix. Place the tri-tip in a baking dish and sprinkle on all sides with the rub, patting it into the meat with your fingertips. Insert the remote thermometer probe, if using, through one end of the tri-tip deep into the center.

Step 3: Place the tri-tip on the grate as far away from fire as possible. Toss the wood on the coals. Cover the grill and smoke the tri-tip until the internal temperature reaches 115 degrees for a rare meat or 120 degrees for medium-rare. This will take 45 minutes to 1 hour.

Step 4: Transfer the tri-tip to a wire rack over a foil pan and let it rest for 10 minutes.

Step 5: Meanwhile, add 10 to 15 fresh coals to the bed of embers and build a hot fire in your smoker or grill.

Step 6: Lightly brush or drizzle the tri-tip on both sides with olive oil. Place it on the grate over the fire and direct grill until the top and bottom are sizzling and darkly crusted and the internal temperature reaches 125 degrees (for rare) and 135 degrees (for medium-rare), 2 to 3 minutes per side. If you like, give the tri-tip a quarter turn on each side halfway through searing to lay on a crosshatch of grill marks.

Step 7: Serve hot off the grill, very thinly sliced across the grain. I wouldn’t say no to an additional drizzle of extra virgin olive oil.