A5 Japanese Wagyu Platter

Excite your inner circle this holiday season with A5 Japanese Wagyu. Bring everyone together for an experience to remember with a savory platter that balances rich Wagyu with simple vegetables.

  1. 10 oz. A5 Japanese Wagyu Ribeye
  2. 10 oz. A5 Japanese Wagyu Striploin
  3. 8 heads of bok choy
  4. 3 teaspoons sesame oil
  5. 1 teaspoon olive oil
  6. 2 oz. garlic chili sauce
  7. Salt & pepper to taste

A5 Wagyu Steaks
  • Allow the steaks to defrost in the refrigerator for 24 hours.
  • Pat the steaks dry.
  • Apply salt and pepper to both sides.
  • Heat a non-stick pan to medium high heat.
  • Once the pan has reached temperature, place steak in the pan and sear for approximately 1 minute.
  • Flip the steak only once, and sear on the other side for approximately 1 minute for a rare cook.
  • Allow the steak to rest for at least 5 minutes.

Bok Choy
  • Slice each bok choy in half and rinse thoroughly.
  • Steam bok choy for 2 minutes.
  • Brush bok choy with sesame oil.
  • Season with salt and pepper.
  • Heat a cast iron pan to medium high heat with 1 teaspoon olive oil.
  • Place bok choy in the pan, flat side down.
  • Sear for approximately 2-3 minutes.
  • Remove bok choy from the pan.

Plate the steaks on a large serving platter with bok choy and garlic chili sauce. Pre-slicing the steaks will allow everyone to easily experience this luxe platter.