Wagyu Sampler | 3 Cuts Recipe

Remove the Japanese Snow Beef cuts (Filet Mignon and Ribeye) and American Wagyu (New York Striploin) from the refrigerator and allow them to reach room temperature for about 30 minutes before cooking. This helps ensure even cooking.

Pat the beef cuts dry with paper towels to remove excess moisture, which will help achieve a good sear.

In a small bowl, mix together sea salt, freshly ground black pepper, and garlic powder.

Rub the seasoning mixture generously over all sides of the beef cuts.

Drizzle olive oil over the seasoned beef cuts, ensuring they are evenly coated.

Searing

Heat a cast-iron skillet or grill over high heat until it is very hot.

Place the beef cuts in the skillet or on the grill. Sear each side for about 3-4 minutes, depending on the thickness of the cuts and your desired doneness.

For the Filet Mignon, cook until it reaches an internal temperature of 130°F (54°C) for medium-rare.

For the Ribeye, cook until it reaches an internal temperature of 135°F (57°C) for medium-rare.

For the New York Striploin, cook until it reaches an internal temperature of 130°F (54°C) for medium-rare.

Once cooked, remove the beef from the skillet or grill and let it rest for at least 5 minutes.

Slice the beef cuts against the grain into thick slices.

Garnish with fresh herbs and lemon zest before serving.

Serve immediately with your choice of sides or sauces.