These striploins are the perfect middle ground between tenderloin and ribeye, with an even distribution of the marbling and a melt in your mouth and juicy texture.
F1 Steaks are not very well known. They are from cows that are genetically 50% Wagyu and 50% Black Angus. At a BMS Marbling Score of 3-4, this is an amazing marbling for regular enjoyment, without being too overwhelming. The deep meaty flavours from the Black Angus lineage paired with the fattiness of the Japanese Wagyu heritage make these steaks a prized choice for any steak craving.
They are perfect with a nice Bordeaux, or even better, a Chateauneuf du Pape.
Thaw your steaks gently overnight ( or if you are in a hurry, under some running water ). Season your steaks with salt, pepper and eventually garlic powder. Once your pan is really hot, seize your steaks on the pan for 2 to 3 minutes, flip your steaks and add a generous amount of butter and baste your steaks. 2 minutes later, your steaks should be medium rare. Put them to rest 5 minutes before enjoying them.
These steaks are a personal favourite of our founders, especially at this reasonable price point.
Store in freezer.