Ingredients:
- Small bunch of thyme
- Small bunch of sage
- 1 bay leaf
- Vermont Wagyu steak
- BLiS Barrel Aged Soy Sauce
- Black pepper
Method:
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Prepare Aromatics: Begin by prepping a small bunch of thyme, a small bunch of sage, and one bay leaf.
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Sous Vide the Wagyu: Place the Vermont Wagyu steak and aromatics into a vacuum-sealed bag. Sous vide until the internal temperature reaches 126°F ( time will vary depending on the thickness of your steak). This ensures the Wagyu remains tender and juicy, with a perfect rare doneness, ready for the reverse sear without overcooking.
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Season the Steak: After sous vide cooking, season the steak generously with BLiS Barrel Aged Soy Sauce and black pepper.
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Reverse Sear: For the ultimate sear, use a very hot pizza stone or white-hot natural charcoal. Sear the steak briefly on each side until you achieve a beautiful crust.
Serve:
Slice the perfectly cooked Wagyu and enjoy its rich, melt-in-your-mouth texture. This method ensures a tender and flavorful steak every time.