Does Wagyu steak benefit the same way that "normal" steak does from dry brining? Im not sure why it wouldnt, but I would hate to mess up such an beaeutiful expensive cut of beef. Also, any reccomendation on how to cook them? Or, would they do best just by reverse searing?
Thanks!!
I have never dry brined Japanese A5. I cut it into strips and quick sear on a hot flat griddle then top with a finishing salt and serve immediately. A bite of A5 goes a long way so a full steak is usually too much for a one person serving, at least to me and those I share it with.
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