Exquisite Fine Dining is the term that defines what happens when the Beefer grill and A-5 Japanese Hokkaido Wagyu Ribeye mark a dining date on your calendar! A quick date that is because A-5 Japanese Wagyu cooks in less than 5 minutes under the Beefer's 1500°F flame since the beefer is essentially a commercial infrared grill.
Authentic A5 Japanese Wagyu Beef, from The Wagyu Shop™, is raised on small Japanese farms with highest traditional standards of diet and exercise, in a stress-free grazing environment. Under strict supervision, the premium imported Wagyu Beef has to meet the requirements of Japan's grading system in marbling, color, fat, firmness, and texture.
Every steak has a Certificate of Authenticity that includes a "nose print" of the cow the steak was sourced from:
Each steak is hand cut to Japanese specifications; approximately 10 oz. and 3/8" thick. You can imagine how quickly this specialty beef cooks! The good news is, it doesn't matter if you cook the A-5 Japanese Wagyu to 125°F or to 160° (yes 160°), the results will be butter like in texture and better than butter in flavor. This ribeye cut is prized for its exceptional umami flavor and unequaled tenderness. An unforgettable experience that will impress all who get to feast!
Feast isn't quite the right word ~ but Fine Dining is! A-5 Japanese Wagyu is so rich that a 2-3 ounce portion is suggested per person. Each juicy bite of luxurious grilled Wagyu steak deserves carefully composed side dishes! And these side dishes are just that; completely balanced so that your diners leave with great memories of satisfaction and fullness. Bon Appetite!
*The Wagyu Shop™ is your trusted resource for authentic, genuine, A5-graded Japanese beef in the United States. Enjoy overnight shipping or choose your delivery date at checkout. All orders are processed quickly and shipped via expedited shipping so your order arrives in optimal condition.
Beefer's A-5 Japanese Wagyu Ribeye
with liquid gold rice, brown butter mushrooms and green beans
1 (10oz) A-5 Japanese Hokkaido Wagyu Ribeye
1 cup jasmine white rice
1 1/2 cups reduced sodium chicken broth
2 tablespoons chopped green onions
3 tablespoons salted butter
1 cup sliced mushrooms
2 cups green beans (blanched)
3/4 cup roasted cherry tomatoes (optional)
Smoked salt and kosher salt, as desired
TIP 1 Sensational Side Dishes for A-5 Japanese Wagyu Ribeye!
*Keep side dishes simple and clean in flavor such as: leafy green salad with lemon vinaigrette, lightly steamed spinach with garlic olive oil, roasted asparagus, charred green beans with brown butter mushrooms (the latter we will cook below). Don't choose intense flavors such as sweet potatoes.
*Side dishes can be warmed in the Beefer on the lowest shelf before cooking the steak, during cooking or while the steak rests. Have all side dishes ready to go, table set, drinks poured, before grilling the Wagyu beef because it cooks quickly.
*Avoid fatty side dishes like potato gratin or cheesy mashed potatoes.
***This is a must! When cooking the A-5 Wagyu Ribeye, catch the luscious fat drippings by placing the side dish drip tray on the bottom shelf. We found simple white rice to be a great fat receptacle! As the Wagyu steak grills, every ounce of liquid gold fat will fall through the grill rack and onto the rice making simple rice something spectacular.
STEP 1 Thaw Wagyu Ribeye in refrigerator overnight.
STEP 2 Make rice in a rice cooker, pressure cooker, or on the stove-top by combining reduced-sodium chicken broth and rice. Follow instructions on rice cooker or preferred method. Toss cooked rice with 2 tablespoons of chopped green onion and desired salt. Place as much cooked rice in a Beefer grill tray as possible to catch fat drippings:
Meanwhile, blanch green beans 3 minutes on stove-top, drain and set aside. Place butter in a grill grease tray.
TIP 2 Keep the ribeye chilled until ready to cook. This will aid in helping not to overcook the meat:
STEP 3 Heat Beefer on HIGH heat for 10-minutes. While Beefer is coming up to temp, place butter in grill grease tray, place on bottom or center shelf until butter just begins to brown. Stir in mushrooms, and continue to cook, stirring occasionally, until tender. Stir in green beans and char slightly on center shelf. Place tray of Brown Butter Mushrooms and Green Beans on top of Beefer while ribeye and rice cook:
TIP 3 Wagyu Beef has a high fat content. Cook this dish outdoors in the Beefer infrared grill.
STEP 4 Position the Wagyu ribeye on the center of a grill grate. Place Beefer drip tray with rice on the bottom of the Beefer to catch fat.:
STEP 5 Place the grate with the ribeye on the 2nd or 3rd shelf down. Grill for up to 45 -seconds:
Use grill gloves and grill grate handle to pull out the rice tray and steak grate, at the same time, so the rice tray catches any beef fat falls:
Use grill gloves to turn grate and reinsert opposite end of ribeye into the Beefer, on the 3rd shelf. Stir the rice, and place back into the Beefer. Grill ribeye for 30 seconds.
STEP 6 Pull rice tray and steak grate out at the same time. Use grill tongs to turn ribeye over. Grill for 30 seconds on each end of ribeye as instructed above. Remove ribeye from Beefer and rest meat for 5 minutes. Season the steak with finishing salts:
Adjust heat to low, warm other side dishes, as needed on center shelf.
TIP 4 A-5 Japanese Wagyu ribeye is outstanding rare, medium, or well done! The fat keeps the beef very tender and gives the pitmaster a very large window to make an amazing steak! Relax, you can do this! If the ribeye is not pink as you expected it will still have an unforgettable flavor and tenderness and will by no means become dry. It is almost impossible to dry this steak out with the amount of marbling involved:
STEP 7 To serve: Slice ribeye into 1-inch wide strips. Arrange rice, green beans and mushrooms in a pasta bowl or serving plate:
Top with strips of A-5 Japanese Hokkaido Wagyu Ribeye, and garnish with roasted tomatoes and parsley (optional):