"If i cook this wrong, it's an expensive mistake." We get it. We've had this thought.Funny thing is, it's a lot easier to cook Chilean Wagyu than you think. No need for a temp probe and no need for dry brining either - this cook is going to be just yourself, a pan, a timer and something to flip it with.
So a beautiful piece of That Fat Cow has turned up and you're wondering how to do it justice? We've got you. This guide is perfect for a 1inch thick Halal steak USDA Ribeye, Sirloin or the Dry Aged with no gadgets needed - just a hot pan! Read More