A5 Kobe Beef from Japan seared at roughly 250° C / 480° F in a hot cast iron skillet. Considering the thickness of the steak and its weight (421 g), its flipped after each minute, total cooking time 4 minutes. At the end some butter, rosemary, thyme and crushed garlic for extra flavour. Resting time 5 minutes. As drink, an aged, single malt whisky from Scotland.
