Preparing your steak

1. First things first, buy your Lembughini Steak cut(s).

2. Thaw your steak cut - submerge your vacuum sealed steak cut into a large bowl of cold water. This should take about 30 mins.

3. Once thawed, wash your steak and then pat it dry with a kitchen towel.

4. Season it with salt, pepper, smoked paprika, you can even use garlic powder. Canola oil is recommended.

5. Make sure the steak is at room temperature before you put it on the grill/pan.

6. Heat your pan on high heat for 2 minutes before adding the steak, then gentle fry it just as how you want it cooked. 4/5 mins for medium on each side, 5/6 for well-done on each side.

7. Once cooked, let your steak rest for the same amount of time it took you to cook it.

Preparing your baby tomahawk

1. First things first, buy your Lembughini Steak cut(s).

2. Thaw your steak cut - submerge your vacuum sealed steak cut into a large bowl of cold water. This should take about 30 mins.

3. Once thawed, wash your steak and then pat it dry with a kitchen towel.

4. Season it with salt, pepper, smoked paprika, you can even use garlic powder. Canola oil is recommended.

5. Preheat oven at 180c.

6. Wait till the meat is at room temperature.

7. Pan sear your baby tomahawk 3 mins on top, 3 mins on the sides and 3 mins on the bottom.

8. Place your meat into the oven for 40 mins.

9. Increase oven temperature for the last 10 mins (190-200c)

10. Once cooked, let your baby tomahawk rest for the same amount of time it took you to cook it.

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Airfryer pop the pie into an airfryer at about 160c for about 15-20 mins

Oven 160c in the oven for 30 minutes and 180-190c for the last 10 minutes

Defrosting your wagyu

Defrost. Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost.

Rest. Take the meat out of the fridge 15 minutes before cooking, and allow it to come to room temperature.

DO NOT: Do not defrost at room temperature. The fat in A5 Wagyu has a lower melting point than other beef. Also, never put A5 Wagyu in the microwave.

Searing your wagyu

Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.

Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.

Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the A5 will melt out and provide more than enough for cooking.

Grilling the Miyazaki Wagyu Chuck Short Ribs. Start your BBQ or gas grill, and allow it to get very hot. For a gas grill, set it to medium-high heat, and let it run for 10 minutes with the lid down before grilling. So, 200°c is a good temperature reference. Lightly season the Miyazaki Wagyu chuck short ribs with kosher salt. Place the short ribs on the hot grill, and grill for 30-60 seconds per side. You want to get a grill mark on your meat, but you don’t want to burn it.
Alternatively, you can oven prepare your Miyazaki Wagyu chuck short ribs. Run your oven at 200°C for 15 mins before placing your meat in. Place it in for 10-15 mins depending on preferred doneness, then pan sear after.

HEATING YOUR PIES

Thank you for the pies. They were awesome! My husband said that they're the best meat pies he has ever eaten - they're meaty, juicy & tender - filled to the brim!

Suzanne

Tried not to have expectations, but the pies were all excellent, heated up in the oven. Each of us ended up naming our own favourite type of pie. Really enjoyed the quality of the meats used. Well done! Will definitely order more in the future! Thanks again!

Rahmat M.