Greg Norman Australian Wagyu A8 recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Greystone Prime Steakhouse & Seafood›Greg Norman Australian Wagyu A8 Recipe

Greg Norman Australian Wagyu A8 Recipe

Inspired by Greystone Prime Steakhouse & Seafood
Time50m
Serves2

New York 15 per oz, Eye of Ribeye 16 per oz

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Seasoning

Optional Garnish

Method

Preparation

  1. 1

    Prepare the Steaks

    Remove the Wagyu steaks from the refrigerator and let them rest at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steaks

    Generously season both sides of the New York and Eye of Ribeye steaks with kosher salt and freshly cracked black pepper.

Cooking

  1. 3

    Preheat the Grill or Pan

    Preheat your grill to high heat or a cast-iron skillet over medium-high heat. Add olive oil to the skillet if using.

  2. 4

    Cook the Steaks

    Place the steaks on the grill or skillet. Cook the New York steak for about 4-5 minutes on each side for medium-rare and the Eye of Ribeye for about 5-6 minutes on each side. Adjust time for desired doneness.

  3. 5

    Add Flavor

    During the last minute of cooking, add fresh rosemary and crushed garlic to the skillet or grill for added flavor.

Serving

  1. 6

    Rest and Serve

    Remove the steaks from the heat and let them rest for 5-10 minutes before slicing. Serve with your favorite sides.

More from Greystone Prime Steakhouse & Seafood