American wagyu

My brother bought me two American wagyu steaks for Christmas. They are from Angus cross-bred with Japanese wagyu, so they're not as marbled as wagyu, but they have much more marbling than even the best steak here.

I cooked it according to the directions that came with it instead of my usual searing only in the cast-iron skillet. I gave it a quick sear, then put it in the oven for 10 minutes. It came out perfectly medium-rare.

It was delicious. Easily the best steak I've ever made. It was so tender and flavorful.