I had four Wagyu Kobe A5 steaks come from Snake River Farms in Idaho. They were frozen and shipped in a styrofoam container with dry ice. It took a full day to defrost them in the refrigerator, but it was well worth the wait - OMG!

The steaks came with cooking instructions, which were very precise. The only difference is that instead of butter, I used bacon grease, something that I picked up when I lived in Washington State and used bacon grease to sear elk, moose, caribou, venison and mountain goat, all of which tasted fantastic. (I'm allergic to butter.) Just a bit of salt and pepper for seasoning, seared all sides as recommended in the instruction manual, then placed in the oven at 350-degrees for about 15 minutes until the internal temperature hit 135 degrees, which was recommended for medium. OMG - the absolute best steak I have ever tasted in my 80 years on the planet Earth. Expensive - yes, but well worth it. I have two more to cook and I think I will purchase 4 steaks for each of my children. I can highly recommend Snake River Farms and their quality meats.

I served the steak with Hasselback Potatoes, topped with sour cream and chives.


Gary

Yummy....
We had wagu steaks for Christmas dinner.
Glad you enjoyed them..

Dang! Hamburgers again! That looks and sounds like a veritable feast! Oh for the days of the unlimited expense account!

WOW, Gary, sounds like a really great steak ...
Personally, I would remove it from the heat at 130 degrees, or maybe a little less, and let the temp rise just a bit as the steak sat for a few minutes ... But that's just a matter of taste ...

I checked out the web site - I understand that Wagyu beef is supposedly the best, and dry aged makes it even better ... but an 8oz rib eye for $41 - ($82 per pound) WOW
Glad you enjoyed those steaks ...

BTW, as I had written on these pages a while back, I have been in a program that encourages 'plant based' eating ... I'm NEVER going to be a vegan, or even a vegetarian, but we have drastically cut back on red meat ... On Christmas at our niece's I had some prime rib roast, but over the past 2 months that's been about it ... but soon we will be going to a steakhouse and there will be a nice dry aged sirloin or rib eye on my plate and I won't care what it costs ...