Gyutoro Recipe

Time72h

Serves4

72-hour westholme wagyu

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.

1
Season the Beef
Remove the Gyutoro cut from the refrigerator and allow it to come to room temperature for about 30 minutes. Season the beef generously with sea salt, freshly ground black pepper, and garlic powder on all sides.
2
Sear the Beef
In a large cast-iron skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned Wagyu beef. Sear for about 2-3 minutes on each side until a nice crust forms.
3
Slow Cook the Beef
After searing, transfer the beef to a sous-vide bag with fresh herbs. Seal the bag using a vacuum sealer or the water displacement method. Cook in a sous-vide bath at 55°C (131°F) for 72 hours for optimal tenderness.

4
Remove and Rest
After 72 hours, remove the beef from the sous-vide bath. Carefully take it out of the bag and pat it dry with paper towels. Let it rest for 10 minutes.
5
Final Sear
Heat the cast-iron skillet over high heat. Once hot, add the beef back to the skillet and sear for an additional 1-2 minutes on each side to develop a rich, caramelized crust.

6
Slice and Serve
Slice the Gyutoro against the grain into 1/2-inch thick slices. Serve immediately with grilled vegetables on the side, drizzled with olive oil and garnished with fresh herbs.