Recipes - Texas Wagyu Association

Ingredients

• 8 marrow bones (cut to 2 inches)
• 1/2 cup of butter (softened)
• ¼ cup Gorgonzola blue cheese Crumbles
• ¼ tsp sea salt
• ¼ tsp dried rosemary or thyme
• ¼ cup fresh parsley
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 tablespoon of sea salt
• 1 teaspoon of pepper
• 2 tablespoons of olive oil
• 2 1/2 to 3-pound porterhouse Rosewood Wagyu steak
• 2 sprigs each of fresh rosemary, sage and thyme wrapped with butchers twine at the root end.
• 3 tablespoons of melted unsalted butter
• 5 pounds skirt steak trimmed and cleaned, cut in 8 oz steaks
• 4 ounces olive oil
• 2 tablespoons garlic cloves peeled
• 2 tablespoons shallots peeled
• 2 jalapeño stem removed
• 4 tablespoons whole cilantro leaves and stems chopped
• 4 tablespoons lime juice freshly squeezed
• 2 tablespoons tamari soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cracked black pepper
• 1 tablespoon Chef Kent Rathbun’s Steak & Chop Garlic Salt