Whiskey Cold-Smoked Australian Wagyu Boneless Ribeye
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For these steaks, we took BMS6-7 Australian Wagyu ribeyes and marinated them in whiskey for 24 hours. After that, the loins were cut into steaks and cold-smoked in house with maple wood chips for 2 hours. The cold smoking process infuses the meat with smokey flavor while keeping them raw to cook. The infused smoke along with the whiskey flavor creates for a tender wagyu steak that will blow you away.