Obviously start with high quality grass-fed beef that was raised and processed 100% chemical-free. Beef allowed to forage in the forest or on a diverse diet of grasses and no-soy or corn is nutrient dense and flavorful.

You want your steak to be frozen, unless you are collecting directly from the butchers. You don't want any of the chemicals used to keep meat looking red and fresh near your gut.

Here are my top tips for a weeknight steak without a grill.

1. Make sure the steak is fully thawed and brought to room temperature for 45 mins before cooking. DON'T skip this step!
2. Generously salt & pepper your T-bone right before cooking. Our wagyu t-bone steaks are some of the finest meat you can buy, no need to marinate or add a lot of spices here.
3. Put steak on a wire rack over a roasting pan in a pre-heated 275° oven. Internal temp for medium rare is 130° C
4. Let steaks rest for at least 10 mins. - DO NOT CUT. Check internal temp for doneness.
5. Sear for 2 mins each side in a hot pan with a little butter
6. Serve immediately.