Our first shipment of Wagyu beef arrived today - beautiful, whole flatirons! I just finished trimming them up into 8 oz. portions and plan to offer them as a menu special starting tomorrow evening, while the supply lasts. What's so special about Wagyu? Without going into too much detail (you can Google it yourself...), it's as close as you'll come to Kobe beef, without flying to Japan and taking out a second mortgage to cover dinner. It's the same breed of cow, just raised in Texas. Oh yeah...in Texas, they don't feed the cows sake or give them daily massages (at least to my knowledge)...but the flavor profile is "reasonably" similar.
With such flavorful beef, we plan to honor it by keeping the preparation simple & seasonal. After a light dusting of smoked sea salt and freshly cracked peppercorns, we'll sear it on the BBQ, then serve it on a bed of heirloom tomatoes from our Gaylord Farm CSA basket. The finishing touch will be a toasted spice vinaigrette.
And what wine will we recommend? Give me the night to think about it - that will be the subject of our next blog. Tonight, we're having our "test" steaks with a Super Tuscan.