Hokkaido Wagyu
Hokkaido beef comes from the snowy island of Hokkaido, Japan. This, like the Miyazaki, is very rare in the US around the world in general. There isn't much that needs to be done to beef of this caliber except a little salt. Again, it's so rich that I prefer it in thinner slices versus the thicker cuts pictured above. The fries (frites) were taken from a ChefSteps recipe created by Heston Blumenthal. They are the most time consuming fries I've ever made, but they are also the best that I've ever had, so it was worth it in the end.
Cooking Instructions
Warm the cast iron pan over medium heat.
Gently sear each side until a nice crust develops. This will probably take longer since it's not a rocket-hot pan.
If needed you can finish it in the oven for thicker cuts.
if you're using thinly sliced strips, I enjoyed cooking then on just one side and leaving the top untouched by direct heat. See images below.
