Coat wagyu beef with green tea BBQ seasonings and freshly ground black pepper. Grill over high - heat, turning occasionally. Cook to medium - rare, then let it rest before slicing for a tender, flavor - packed meal.....
Season a high - quality steak with green tea BBQ seasonings, salt, and pepper. Heat a pan over high heat, add oil. Pan - fry the steak, searing each side well. Let it rest briefly before slicing and serving.....
Cut lean beef into paper - thin slices and arrange on a plate. Combine chopped rosemary with green tea BBQ seasonings, then sprinkle over the beef. Drizzle with olive oil and top with shaved Parmesan for a fresh, savory dish.....
Slice raw beef tenderloin paper - thin. Arrange on a plate, sprinkle with green tea BBQ seasonings, a drizzle of olive oil, and a squeeze of lemon juice. Top with shaved parmesan and fresh arugula leaves.....
In a pot, heat oil and sauté shallots, garlic, and satay sauce. Pour in beef broth. Add thin - sliced beef, mushrooms, bean sprouts, and noodles. Simmer over medium - low heat until the ingredients are cooked, and enjoy the fragrant hot pot.....
Season beef steak with green tea BBQ seasonings, salt, and pepper. Sear in a hot pan, then add red wine. Simmer until the wine reduces and thickens into a sauce. Cook the steak to your preferred doneness and serve with the sauce.....
Season sirloin steak with a blend of sea salt, black pepper, and a touch of smoked paprika. Sear in a hot pan until browned, then finish in the oven. Serve with a side of sweet potato puree and a drizzle of red wine reduction sauce.....
Remove the filet mignon from the fridge and let it sit at room temperature for 30 minutes. Season both sides generously with salt and freshly ground black pepper. Preheat the grill to high heat. Brush the grates with oil to prevent sticking. Place the steak on the grill and sear for 2 - 3 minutes per side to develop a crust. Reduce the heat to medium - high and continue grilling to your desired doneness, flipping occasionally. Let the steak rest for 5 - 10 minutes before slicing and serving.....
Take the wagyu steak out of the fridge and let it come to room temperature for about 30 minutes. Season both sides generously with salt and freshly ground black pepper. Heat a heavy - bottomed skillet over high heat and add a bit of high - smoke - point oil like canola. Place the steak in the pan and sear for 2 - 3 minutes per side until a nice crust forms. Reduce the heat and continue cooking to your desired doneness. Let the steak rest for a few minutes before slicing and serving.....
Season the steak with salt and pepper. Heat a skillet over high heat, add a bit of oil, and sear the steak on both sides for a nice crust. While the steak rests, spread a generous layer of fresh basil pesto on top. Let the flavors meld before slicing and serving.....
Season the filet mignon with salt, pepper, and a bit of thyme. Heat a skillet with olive oil over high heat. Sear the steak on all sides until browned, then transfer it to a 400°F (200°C) oven. Bake for 10 - 12 minutes for medium - rare. Let it rest before serving.....
Season a thick - cut steak generously with salt, pepper, and a bit of English mustard. Heat a cast - iron pan until very hot, then add a knob of butter and the steak. Sear for 2 - 3 minutes on each side for medium - rare. Let it rest before serving with a side of chips and gravy.....
