Delicious Wagyu skirt steak is marinated overnight in a bourbon and coca-cola mixture, seasoned with a rub, and cooked on a cast iron griddle. The juicy, flavorful slices of steak pair perfectly with grilled veggies and macaroni salad. Try this tasty recipe next time you're craving steak! —Double8Cattle
Double 8 Cattle Company Fullblood Wagyu Skirt Steak
(20 OZ) Bottle Coca-Cola
Rub of Choice (use more or less as desired)
Instant Read Thermometer,
Gallon-Size Ziploc Bag,
Grill, Outdoor Propane Burner, or Stove,
Cast Iron Griddle
Take the Fullblood Wagyu skirt steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Remove the Wagyu skirt steak from the packaging, and pat the steak dry with a paper towel.
Then, trim off any excess fat. This is optional.
Place the Wagyu steak in a gallon-size bag, and add the coca-cola and bourbon to the bag.
Put the Ziploc bag in the refrigerator, and allow the Wagyu steak to marinate overnight.
PREPARING THE WAGYU SKIRT STEAK
After the Wagyu steak has marinated, take the Ziploc bag out of the refrigerator.
Pull the Wagyu skirt steak out of the bag, and discard the marinade.
Place the marinated steak on a cutting board. Season it, generously, with the rub of choice. You can always season with kosher salt and black pepper if you don't want to use a rub.
Allow the seasoned Wagyu steak to rest for 15 minutes.
Next, place a cast iron griddle over high heat (on the grill, an outdoor propane burner, or the stove), and add the olive oil.
Once the griddle becomes hot, add the Wagyu skirt steak, and cook for about 7 minutes (less time if the steak is thinner).
Then, flip the steak over and cook for another 7 minutes or until the steak reaches 127-130°F.
Use your instant read thermometer to check the Wagyu steak’s internal temperature.
Once the steak reaches 127-130°F, take it off the griddle. Turn off the heat.
Allow the Wagyu steak to rest for 10-15 minutes.
Then, slice the steak, and serve it with the sides of your choice.
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