Special Reserve Grass‑Fed Wagyu Ribeyes for Father’s Day Dinner
posted on June 12th, 2018 by Leslie Thomas
Dad is pretty darn special, isn’t he? So this Father’s Day, make sure you treat him to a dinner that is just as special as he is. And if your special Dad is one who loves a good steak, then look no further than our special reserve, beautifully marbled, grass-fed, bone-in, Wagyu Ribeye steaks, brought to us from New Zealand.
These exquisite steaks come to us from the First Light Wagyu Group, who have pioneered a ranching revolution and in the process. The first to take cattle out of their pens and raise them naturally in a free-range environment, First Light discovered the benefits of higher quality product from stress-free and happy animals. Not only did the beef taste better but the nutritional value had increased with lowered saturated fats and the yields had improved with less finishing time than other full bred Wagyu finished on grains.
First Light currently maintains the only full blood Wagyu program in New Zealand and are the only program in the world focused on producing Wagyu Bulls who’s offspring thrive on a grass-fed diet. Now all our wagyu cattle are the progeny of full blood Wagyu bulls crossbred with Black Angus beef cattle.
We are so lucky to have these incredible steaks available to you at all of our Bristol Farms locations. Extraordinarily tender, these steaks have a marble score of 7 or greater, making them extremely special as less than 10% of First Light Wagyu herd grades 7+, which also means less than 0.000000001% of all the beef in the world is Grass-fed with a marble score card of 7 or greater,
This is the kind of steak you pull out for your 50th wedding anniversary and also, for your deserving Dad on Father’s Day.
As for cooking these beautiful steaks, we suggest using a large cast-iron pan on the stovetop. Simply take your steak out of the fridge and place on a paper towel lined plate for 30 minutes before cooking, turning once, so its exterior juices absorbed. Then, turn your exhaust fan on high and your burner on medium-high. Let your cast iron pan heat up for a solid 5 minutes. Add some salt to the pan rather than to the steak. Then, place your steak in the pan and let it sizzle and form that gorgeous crust. No oil needed. Let the steak’s own fat do that job.
Cook for 2-3 minutes on each side or until internal temperature reads 120-125 degrees once removed from the pan. The average cooking time for a one-inch steak is 4 to 5 minutes, but this will vary will the heat of your pan and also the marbling of your steak. Let the steak rest for 10-15 minutes. Sprinkle with finishing salt and pepper. Pair with sauteed mushrooms or something fresh like a bright chimichurri, or nothing at all. Truthfully, this steak with shine with just some salt and pepper.