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Picture 1 from 21: The marbling of the fat in the steak is still so evident after being cooked. Even though I used a steak knife, I probably could have just used a butter knife! It was perfectly pink, tender and juicy!

Last weekend, I bought a $40 steak at Japan Premium Beef.  It’s a new butcher shop on Great Jones Street in New York City that specializes in wagyu beef.  And for $40 I got a 12 ounce ribeye that was beautifully marbled, rich in flavor and simply melted in my mouth.

At first, the hefty price tag seemed a bit much.  But when prepared according to the directions given to me by Taiki, the store manager, and paired with a simple salad of herb from my garden and a bottle of Lambrusco, my fancy steak experience certainly went pretty far.

To see how I cooked this fine piece of meat, follow the directions in the photo slideshow above!

Filed Under: Food Finds, Food Talk