Thursday, April 22, 2010

Grilled Wagyu Rib Eye with Ponzu

This is the third of my Japanese Grill meat test recipes.  The recipe called for Wagyu beef, so I went grocery shopping at Corti Brothers in Sacramento.  They carry an American wagyu beef from Snake River Farms.  The recipe called for four 1/4 inch slices of rib eye, and I walked out of Corti with 1 1/4 pounds of meat but $25 poorer.  This was not an inexpensive test.

The meat was served with a dipping sauce of ponzu, grated daikon and a wierd but tasty condiment named yuzu kosho.  The meat was superb.  The rib eyes seemed a bit fatty before grilling.  But the fat seemed to melt into the cooked steaks.  They were tender and moist but not fatty.  I had heard that this was typical of wagyu beef, but I didn't believe it until now.

I accompanied the beef with a grilled asian broccoli and plain haiga rice.  It was a simple, tasty, but expensive meal.

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