How I like to cook Sanuki Olive Fed Wagyu Tenderloin from Shodoshima Island, Japan (Inside a Josper Oven)
✔️First, season it give the salt time to penetrate. Without enough time, the inside of the meat won’t be as flavorful. Then, use a Cast iron to get the sear, then move it to more ambient heat to get the smoke flavor with a mesh pan.
✔️Let steak rest 5-10 minutes. Cut steak across the grain. If you have a thin cut, Slice at an angle so you have a wider piece of steak. This will allow more surface area of beef hitting your tongue!
✔️Season the cut steak lightly one last time on the red part(important to maximize the flavor❗️) - not the exterior that was already seasoned.
✔️Start with great ingredients and don’t do too much to it. Let the ingredient shine.