Wagyu beef ribeye grade 7 - 495 aed/kg - 3kg (chilled) (halal)
Tender, luscious and delightful are only a few words to describe the Wagyu cube roll.
Wagyu is a breed of cattle genetically predisposed to intense marbling; a quality that delivers a true melt-in-the-mouth experience for diners.Wagyu beef is naturally enriched with omega-3 and omega-6 monounsaturated fats and contains a higher percentage of healthier monounsaturated fats than any other breed of cattle.
Kobe Cuisine has the enviable reputation of being Australia's largest and most prestigious Wagyu producer.
Take the Wagyu beef ribeye out of the fridge in advance (about an hour), to bring it to the perfect temperature before cooking. It will only take you a few minutes to cook theses fine pieces of meat.
Generously season the skirt steak with salt on all sides.
Turn on the grill, set a barbecue for medium heat, and sear for a few minutes (about 4 minutes on each side). Keep turning the Wagyu steak to avoid sticking on the grill.
Then, using a non-stick very hot pan using, fry to seal the Wagyu beef steak. Because it is more fibrous, it is crucial to pan-fry the skirt. You don’t need to add oil, since the meat already has a high fat content. However, a non-stick frying pan is a must.
Drop down the cooking temperature of the pan.
Add garlic, grounded pepper and fresh fine herbs such as delicate thyme, while basting it in the delicious juices. Let it rest for at least 5 minutes in a warm place before serving.
Finish garnishing with a tangle of watercress, and serve with crispy chips on the side. Or serve with a salad. Gently toss freshly harvested lettuce leaves from the garden with onion, tomato slices, avocado chunks and feta cheese.