Australian Black Opal Wagyu Scotch MBS 9+

A quick and easy method of cooking a marvellous Australian Scotch Wagyu MBS 9+ This is the Michael Jordan of steaks... I hope you can enjoy the same experience as well

Author

Caleb Govender

Here for a good time, not a long time...

Prep Time: 02:00

Recipe Time: 01:30

Temperature : 131F / 55C

Ingredients

• Himalayan Salt
• Fresh Ground Pepper
• Black Opal Wagyu Scotch MBS 9+ (1 inch thick)

Directions

1. Add himalayan salt and freshly ground pepper pepper to top and bottom of steaks. Don't forget to salt the board and roll the sides of the steaks in the salt as well
2. Add to vacuum seal bag and vacuum seal tight with a double seal
3. Sous vide for 1.30hrs on 55 degrees Celsius
4. Remove steaks and pat dry
5. Blow torch until desired colour is achieved (Becareful not to touch the torch too close to the meat as to avoid torch taste)

Finishing Steps

1. Finish with extra salt and pepper if desired and serve with side dishes