Fullblood Japanese Black Wagyu Cattle T-Bone Steak, 24 oz

Short description
Two steaks in one, New York strip and filet mignon, with luxurious fullblood Wagyu marbling for a tender, buttery bite and deep beef flavor. Perfect for reverse sear or gentle two zone grilling.

Key details

• Breed, Japanese Black Wagyu, fullblood lineage
• Cut, bone in T-bone
• Weight, 24 oz, thickness varies by lot
• Best for, reverse sear, two zone grill, cast iron sear with oven finish

Cook guide

• Bring to room temperature, pat dry, season lightly with salt
• Reverse sear, 225 to 250°F until 115°F internal, rest 10 minutes, sear hot 45 to 60 seconds per side
• Grill two zone, quick sear, finish over indirect heat to 120 to 125°F
• Rest 10 minutes, slice strip and filet off the bone, cut across the grain, finish with flaky salt

Serving ideas
Share as a centerpiece with chimichurri, pair with Malbec or a bold red.