Wagyu is an animal originally of Japan of the city of Kobe, also is known by Kobe Style - Beef. This meat is very appreciated due to the marbling(infiltrated of white fat) and its pink colour meat. The marbling of white fat increased the flavor and gives tenderness and juiciness. It owns oleaginous insaturated fat what it makes be low in cholesterol, it is very good for the health, conteins high percentage of omega 3 and omega 6, and it is recommended in hypertensive people. Cause the high percentage of fat, its preparation is very difficult, since this fat melts around the 30 centigrade degrees, when surpassing itself this one temperarure causes a lost one of its internal structure, obtaining a rough and very dry steak.
First to have a piece of wagyu steak and brush with a little oil, is placed in the grill or warms up and min is expected around 4 or until the first juice begins to appear on the meat, add salt and turn over and cook for another 4 more min. Have in mind to take a lot of care when cooking cause, remember the fat mels at 30 degrees (30 centigrades) and spor this cooks very fast and we want steak tender and substantial and not one dry one.
Place it and serve it hot.
