I will be flying to California on Thursday on an urgent mission: secure some Wagyu (Kobe Beef), freeze it if it isn't already (it should be--Kobe Beef is like ice cream), vacuum-pack it and bring it back to Montreal for a grand experiment.
I'm already salivating. How should I do it? Sauce or no sauce? Just salt and pepper and olive oil, or a nice pat of herbed butter on top? A dijon-wine reduction?
Serve it with garlic mashed potatoes? Rice? Caesar salad?
I cannot wait.
Why not start the steak blog with the best available on the planet?
I will video the whole thing.
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