Gyutoro Recipe
Gyutoro is a premium cut of Westholme Wagyu beef known for its rich marbling and tenderness. This preparation enhances the meat's natural flavor with a simple seasoning of sea salt and black pepper, complemented by the addition of aromatic herbs and garlic during cooking. Here's how to prepare it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
Seasoning
Generously season the Wagyu beef with sea salt and black pepper on all sides.
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.
Resting
Remove the Wagyu from the skillet and let it rest on a cutting board for 10 minutes before slicing.
Slicing and Serving
Slice the Gyutoro against the grain and serve on a warm plate, drizzled with the pan juices.
