Cooking guide (simple + restaurant-style)

Best Doneness: Medium-rare to medium — cook over high heat to develop a deeply caramelised crust while keeping the centre tender and juicy.

Grill / BBQ / Hotplate

1. Remove the Dragon Ribs from the refrigerator 20–30 minutes before cooking and pat dry.
2. Preheat the grill, BBQ, or hotplate to high heat and lightly oil the cooking surface.
3. Season simply with sea salt and freshly cracked black pepper, or brush lightly with yakiniku tare or your favourite BBQ glaze.
4. Grill for approximately 2–3 minutes per side, turning as needed to achieve an even, golden-brown crust.
5. Continue cooking until the exterior is beautifully caramelised and the centre reaches your preferred doneness.
6. Rest for 3–5 minutes before slicing and serving.

Pan Searing

1. Heat a heavy-based or cast-iron pan over high heat until very hot.
2. Add a small amount of high-smoke-point oil and place the Dragon Ribs in the pan.
3. Sear for 2–3 minutes per side, turning occasionally to brown the edges and render the natural Wagyu fat.
4. For extra flavour, finish with a small knob of butter, crushed garlic, rosemary, or thyme.
5. Rest for 3–5 minutes before serving.

Tip: The balanced MBS 5+ marbling delivers a rich beef flavour without being overly fatty. High-heat cooking helps render the natural Wagyu fat while creating a deeply caramelised crust. Avoid prolonged cooking over low heat, which can cause the meat to lose moisture and become firmer.