The Executive Box
2 x New York strip steak (12oz+), 2 x Rib-eye steak (16oz+), 2x Top Sirloin steak(12oz+)
Our Real Wagyu beef steaks could be the greatest, rich, reliable, robust. Really, really, really good. A juicy & perfectly marbled piece of meat! Restaurants know it. Experts know it. You know it. We all know it. Wagyu steak is about the juiciest and most flavorful steak you can find — a perfect balance — and because it’s Real Wagyu… everything just gets more intense.
New York Strip Steak
One of the most popular restaurant steaks, these center-cut Wagyu New York Strip loin steaks are aged a minimum 21 days before being hand cut. The intense marbling and aging process combine for spectacular richness and flavor.
Wagyu Ribeye Steaks. Cut from our succulent rib roasts, Subtilia Real Wagyu ribeye steaks are distinguished by their rich marbling and the natural "flavor kernel" that runs through each steak.
A thick cut from the most tender part of the Top Sirloin, our Real Wagyu Top Sirloin steaks, are incredibly flavorful, lean and tender. They are extremely versatile cuts of meat and can be broiled, seared and roasted, or grilled to perfection for any occasion.
Sous-vide your Wagyu steak!!!!
If you don’t have an appliance that allows you to cook your food in a temperature controlled water bath, go out and buy one! While you’re at it, get a vacuum sealer as well. The cooking method is called “Sous Vide”. This is an extraordinary method of cooking well worth exploring. The temperature of your steak, for example will be consistent the entire depth of the meat. A must for any steak lover. Combined with the spices you have at your fingertips the world’s greatest steak dinner awaiting.
Compound butter: In a small bowl, combine butter with Hickory Smoked Salt (Fine), Long Pepper "Wild Picked", Garlic Powder, Onion Powder, and Dried Thyme. Spread the soft mixture evenly over both sides of the NY Strip and seal in a zip-type or vacuum sealable bag. You can cook the beef right away or marinate for 1 hour or longer.
When ready to cook, prepare the water bath of the sous vide to 129°F or 54°C, submerge the beef and cook for 60 minutes. This amount of time and temperature should yield a perfect medium rare. Remove the steak from the bag and pat dry. Heat a cast iron pan on medium heat. Add a touch of Olive Oil and begin to sear the meat on the fatty side first, attempting to render some of the fat if present. Sear only until desired brownness on all sides and serve with a slice or two of extra compound butter.
Overnight shipping to Greater Vancouver area and 2 days shipping to rest of BC. All items are individually vacuum packed and frozen and will be shipped in an insulated shipping box that keeps it frozen for up to 48 hours. Of course you can pick up your REAL Wagyu Beef at Subtilia Ranch, we love to meet our customers.
We ship only on Monday and Tuesday to "Rest of BC"
Monday, Tuesday and Wednesday to "Greater Vancouver Area",
to make sure a shipment doesn't get stuck somewhere over a weekend.
Pick up at Subtilia Ranch is 7 days a week, on appointment only.