Recipe Library

Australian Wagyu filet mignon Salt Freshly ground black pepper, optional High-smoke-point cooking oil, if needed

Thaw the filet completely and bring it toward room temperature before cooking. Pat the steak completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy skillet or grill over high heat. Sear the filet for approximately 2–3 minutes on the first side. Flip once and sear for approximately 2–3 minutes on the second side, adjusting for the thickness of the steak. Briefly sear the edges to develop an even crust. Use an instant-read thermometer to monitor the center. For our preferred medium-rare preparation, remove the filet from the heat at approximately 123°F. Rest for 5 minutes. Carryover cooking should bring the steak to approximately 125–128°F. Slice and serve.

Australian Wagyu Picanha Salt Freshly ground black pepper, optional High-smoke-point cooking oil, if needed

Thaw the Picanha completely and bring it toward room temperature before cooking. Pat the meat completely dry with paper towels. If cooking a whole Picanha, cut it into approximately 10–12 oz steaks, keeping the fat cap intact. Lightly score the fat cap without cutting deeply into the meat. Season the fat cap generously with salt. Season the meat side lightly with salt and optional freshly ground black pepper. Preheat a heavy cast-iron skillet or grill over high heat. Begin by searing the fat cap to render and brown the fat. Sear the remaining sides over high heat until a deep brown crust develops. If cooking on a BBQ or other direct-flame heat source, stay at the grill and monitor the steak continuously. The rendered Wagyu fat can cause sudden flare-ups. Check the grill approximately every 1–2 minutes and move the steak away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the thickest part of the steak. Remove the Picanha from the heat when the internal temperature reaches approximately 128°F for our preferred preparation. If it has not reached 128°F, return it to the heat and continue cooking, checking frequently. Rest for 5 minutes. Slice against the grain and serve.

Skin-on duck breast Salt Granulated garlic powder

Pat the duck breast completely dry. Score the skin 4 times, being careful not to cut into the meat. Season with salt and granulated garlic powder, seasoning more heavily on the skin side. Place the duck skin-side down in a cold, dry pan. Turn on the heat and allow the fat to begin rendering gradually. Cook skin-side down for approximately 6 minutes, until the fat has rendered and the skin is deeply golden and crisp. Flip and cook meat-side down for approximately 2 minutes. Check the center with an instant-read thermometer and remove at approximately 120°F for our preferred preparation. Rest briefly before slicing and serving.

Australian Wagyu New York Strip Salt Freshly ground black pepper, optional

Thaw the New York Strip completely and bring it toward room temperature before cooking. Pat the steak completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy cast-iron skillet or grill over high heat. Sear approximately 3–5 minutes on the first side. Flip once and sear approximately 3–5 minutes on the second side, adjusting for steak thickness and grill or pan temperature. Use internal temperature—not cooking time alone—as your final guide for doneness. Briefly sear the fat edge to render and brown the exterior fat. If cooking on a BBQ or other direct-flame heat source, stay near the grill and monitor the steak closely. Rendered Wagyu fat can cause sudden flare-ups. Check frequently and move the steak away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the center of the steak. Remove the steak from the heat when the internal temperature reaches approximately 128°F for our preferred preparation. If the steak has not reached 128°F, return it to the heat and continue cooking, checking frequently. Rest for 5 minutes before slicing against the grain and serving.

Australian Wagyu Ribeye Salt Freshly ground black pepper, optional

Thaw the Ribeye completely and bring it toward room temperature before cooking. Pat the steak completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy cast-iron skillet or grill over high heat. Sear approximately 3–5 minutes on the first side. Flip once and sear approximately 3–5 minutes on the second side, adjusting for steak thickness and grill or pan temperature. Use internal temperature—not cooking time alone—as your final guide for doneness. Briefly sear the edges to render and brown the exterior fat. If cooking on a BBQ or other direct-flame heat source, stay near the grill and monitor the steak closely. The abundant marbling and rendered Wagyu fat can cause sudden flare-ups. Check the grill frequently and move the steak away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the center of the steak. Remove the Ribeye from the heat when the internal temperature reaches approximately 128°F for our preferred preparation. If the steak has not reached 128°F, return it to the heat and continue cooking, checking frequently. Rest for 5 minutes before slicing against the grain and serving.

Australian Wagyu Hanging Tender Salt Freshly ground black pepper, optional

Thaw the Hanging Tender completely and bring it toward room temperature before cooking. Pat the meat completely dry with paper towels. If preparing a whole Hanging Tender, remove the tough center connective tissue and separate the meat into clean portions before cooking. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy cast-iron skillet or grill over high heat. Sear the Hanging Tender over high heat to develop a deep brown crust. Turn as needed to brown the exterior evenly. Cooking time will vary depending on the thickness of the portions. If cooking on a BBQ or other direct-flame heat source, stay at the grill and monitor the meat continuously. Rendered Wagyu fat can cause sudden flare-ups. Check the grill approximately every 1–2 minutes and move the meat away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the thickest part of the meat. For our preferred preparation, remove from the heat when the internal temperature reaches approximately 123–128°F. If it has not reached your desired temperature within that range, return it to the heat and continue cooking, checking frequently. Rest for 5 minutes. Slice against the grain and serve.

Australian Wagyu boneless short rib Salt Freshly ground black pepper, optional

Thaw the Short Rib completely and bring it toward room temperature before cooking. Pat the meat completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy cast-iron skillet or grill over high heat. Sear the Short Rib over high heat to develop a deep brown crust. Turn as needed to brown the exterior evenly, adjusting cooking time for the thickness of the portion. If cooking on a BBQ or other direct-flame heat source, stay near the grill and monitor the meat closely. The heavy marbling and rendered Wagyu fat can cause sudden flare-ups. Check frequently and move the meat away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the thickest part of the meat. Remove from the heat when the internal temperature reaches approximately 135°F for our preferred preparation. If it has not reached 135°F, return it to the heat and continue cooking, checking frequently. Rest for 5 minutes. Slice against the grain and serve.

Australian Wagyu Skirt Steak Salt Freshly ground black pepper, optional

Thaw the Skirt Steak completely and bring it toward room temperature before cooking. Pat the steak completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Preheat a heavy cast-iron skillet or grill over high heat. Place the Skirt Steak over high heat and sear approximately 2–3 minutes on the first side. Flip once and sear approximately 2–3 minutes on the second side, adjusting for the thickness of the steak and grill or pan temperature. If cooking on a BBQ or other direct-flame heat source, stay near the grill and monitor the steak closely. Rendered Wagyu fat can cause sudden flare-ups. Move the steak away from direct flame if flare-ups occur. This is much less of a concern when cooking in a cast-iron skillet. Use an instant-read thermometer to check the thickest part of the steak. Remove from the heat when the internal temperature reaches approximately 128°F for our preferred preparation. If it has not reached 128°F, return it to the heat briefly and check again frequently. Rest for 5 minutes. For the most tender result, cut the Skirt Steak into manageable sections and slice each section thinly against the grain. Serve immediately.

Australian Wagyu Tri-Tip Church's BBQ seasoning or your favorite BBQ rub

Thaw the Tri-Tip completely and bring it toward room temperature before cooking. Pat the Tri-Tip completely dry with paper towels. Season the entire Tri-Tip generously with Church's BBQ seasoning or your preferred BBQ rub, coating all sides evenly. Preheat the smoker to approximately 225°F. Place the Tri-Tip in the smoker and cook at approximately 225°F until the thickest part reaches approximately 130°F internal temperature. Our cook took approximately 1 hour 30 minutes, but cooking time will vary depending on the size and thickness of the Tri-Tip, smoker conditions, and outdoor temperature. Use internal temperature—not cooking time alone—as your final guide. Remove the Tri-Tip from the smoker and rest for 15 minutes. While the Tri-Tip rests, preheat a separate grill to approximately 450°F for the finishing sear. Place the Tri-Tip on the hot grill and sear for approximately 3 minutes on the first side. Flip and sear for approximately 3 minutes on the second side to develop a deeply browned exterior and flavorful bark. Stay near the grill during the finishing sear. Rendered Wagyu fat can cause sudden flare-ups. Move the Tri-Tip away from direct flame if flare-ups occur. Remove from the grill and rest for another 15 minutes before slicing. Before slicing, identify the direction of the grain. The grain changes direction across a Tri-Tip, so adjust the direction of your slices as necessary. Slice thinly against the grain and serve.

Australian Wagyu Bam Bam Bone-In Ribeye Salt Freshly ground black pepper, optional

Thaw the Bam Bam completely before cooking and bring it toward room temperature. Pat the steak completely dry with paper towels. Season generously with salt. Add freshly ground black pepper if desired. Prepare the grill with two cooking zones: a very hot direct-heat area for searing and an indirect-heat area for finishing. Place the Bam Bam over high direct heat and sear for approximately 5 minutes on the first side. Flip and sear for approximately 5 minutes on the second side. Briefly sear the edges as needed to develop a deeply browned exterior. Stay at the grill and monitor the steak closely during the direct-heat sear. The heavy marbling and rendered Wagyu fat can cause significant flare-ups. Move the steak away from direct flame whenever flare-ups become excessive. After searing, move the Bam Bam to indirect heat. Close the grill and continue cooking, using an instant-read thermometer to monitor the center of the thickest part of the steak. Avoid touching the bone with the thermometer probe. Continue cooking over indirect heat until the internal temperature reaches approximately 132°F for our preferred preparation. Because Bam Bam steaks vary substantially in size and thickness, use internal temperature—not cooking time alone—as the final guide. Remove the steak from the grill and rest for 15 minutes before slicing. After resting, remove the meat from the bone if desired, slice against the grain, and serve.