Cooking That Fat Cow
"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.
You're right. A fat steak does taste better.You know what tastes even better? A fat steak that's been reverse seared.
No need for a temp probe or a BBQ with this guide. This guide was written for our customers that asked us how to best cook a 1.5inch That Fat Cow steak in a kitchen and without any gadgets.
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