I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.Our peppersteaks are normally charcoal grilled, but this recipe is for pan searing and reverse baking in the oven, and then flambéing, lighting alcohol in the skillet. Served with avocado shrimp appetizer, stuffed potato skins and California Cabernet Sauvignon wine.

Wagyu beef is becoming affordable if you use small quantities. Our butcher sells wagyu filet for $24 a pound. To make nigiri sushi, you use $6 per person, so wagyu beef sushi is only for special occasions.This recipe works with regular filet beef also, if you add a slice of fresh papaya to the beef in the bag to tenderize when slow cooking.Cookpad member Liarraliarra posted this, she is allergic to tuna. Thank you Liarraliarra.For slow cooking, I use the lowest setting in my oven and put the beef in a plastic bag with the air pressed out in a bowl of 164F degree water. Slow cooks the beef, doesnt melt the bag, and makes the beef foodsafe.Served with miso soup, gari pickled ginger, wasabi dip, light soy sauce and freshly grated radishes.

Our butcher carries this wagyu sirloin steak cut for $8 a pound. Wagyu beef is marbled throughout and super tender. You might like it as well as a more expensive New York Steak if reverse grilled as below. Picanha is the top cap of the sirloin, enough for four thick juicy steaks.

Our family butcher has local grass fed Wagyu TriTip Beef for sale. ( Wagyu sounds like Mr Magoo). We bought a tritip, 1 1/2 pound, 1 1/2” thick, enough for 2 people two days in a row.Our first time trying Wagyu beef. Grilled to get the best flavor, no herbs or spices, put flaked seasalt and a peppermill on the table for flavoring after we taste it.Served with steamed potatoes, steamed carrots and fresh baked sour dough bread, and a bottle of home made red wine from last year.

The best Wagyu beef is more tender than the best USDA beef because it is marbled with fat more throughout the meat. Lean cuts like tri tip or brisket can taste juicier than regular beef as well if marbled properly. There are 15 grades of Wagyu beef, varying from $300 a pound to $11 per pound. Our butcher sells the Wagyu brisket triangle tip called the point, a 6 pound piece, which I prefer to cold smoke whole for juicyness. Makes 12 dinners. Freezes well.

Simple ingredients: beer, beef, onion, carrots, herbs, that make an unexpectedly rich and tender dinner dish in a short time.

A gourmet dinner, butter fried wagyu beef hamburger between butterflied portobello mushroom slices. A delicacy.#GlobalApron

Wagyu lean beef mince, mixed with regular ground beef, is becoming affordable, beautiful quality, one pound makes eight tacos, two per person, enough for four people.To let the delicate beef flavor come out, I just use fresh lime juice instead of hot sauce on the taco. I make fresh taco shells and bake the taco shell in the pan drippings of the wagyu mince beef in a cast iron skillet, no oil.Black beans, greek yoghurt, mild onion, mild sweet peppers, mild cheese, panfried beef, ripe tomato on freshly baked purple corn shells , drizzle of lime juice over, makes a great summer meal.#GlobalApron

Our last day of frost was only one week ago, and our country stores already carry ripe, lucious beefsteak tomatoes, one pound each! Greenhouse! Our cold ground tomatoes wont be ripe yet till June, but we have grass fed wagyu beef, red onions, fresh spinach, pickles, delicious cheddar cheese, and fresh blue corn tortillas right now. We bought the tomatoes. Hamburger time on the grill.

Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize.These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”.We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste.Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy.#CA2025

A small portion of tender marinated beef eaten cold over fresh sliced pear with pine nuts. A korean dish that brings out the delicious flavor of the beef. For the spice option, add gochujang pepper sauce. Goes really well with a glass of ice cold strong flavored wine like 17% dry california sherry.#GlobalApron

Pickled small boiler onions bring a freshness to simmered beef burgundy that makes this dish unique and makes the kitchen smell wonderful. Only dish I know with a reverse marinade: first you cook, then you marinade overnight in the cooking juices, then you simmer and serve the next day. Tastes great served over homemade pasta, you can find my recipe on cookpad. A truly festive dinner, best paired with an old fashioned heavy red wine, like Zinfandel or Burgundy.