Recipe information
72-hr westholme wagyu
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Main Ingredients
Cooking Instructions
1. Preparing the Wagyu
Take the Westholme Wagyu Gyutoro out of the refrigerator and let it come to room temperature for about 1 hour before cooking. This ensures even cooking.
2. Seasoning
Generously season the Wagyu beef with sea salt and black pepper on all sides.
3. Searing the Beef
Heat olive oil in a heavy skillet over high heat. Once hot, add the seasoned Wagyu and sear for 1-2 minutes on each side until a nice crust forms.
4. Adding Aromatics
Add garlic cloves and rosemary sprigs to the skillet. Continue to cook the beef, spooning the aromatic oil over the meat for an additional 2-3 minutes.
5. Basting with Butter
Reduce heat to medium-low and add butter to the skillet. Allow it to melt and baste the Wagyu for another 2-3 minutes to enhance the flavor.
6. Resting
Remove the Wagyu from the skillet and let it rest on a cutting board for 10 minutes before slicing.
7. Slicing and Serving
Slice the Gyutoro against the grain and serve on a warm plate, drizzled with the pan juices.