Make the Worlds Most Expensive Sandwich at home for less!
The Wagyu Katsu Sando is the world’s most expensive sandwich. It sells on Wall St. in New York City for hundreds of dollars and believe me when I say this, it is worth every penny! But now with our exclusive lines of Wagyu Beef available on at You Need a BBQ, you can make this delectable dish for yourself at home for a fraction of the price. I like to make a couple of subs from the classic Wall Street version to make this sandwich simpler to make at home, so get ready to dive into umami heaven with this sandwich which is sure to excite your taste buds.
Tomahawk steaks are considered by many to be the king of all the steaks. They are without a doubt the most expensive steak that you can buy, partly because you are paying for all that bone, but also because they are worth it! There is something so primal and amazing about a bone in ribeye, and seeing the long bone sticking out and across the grill gives you a fantastic handle for flipping the steak, but also adds flavor. Frenching the bone (cleaning the meat off of it) makes this Steak look like a giant meat sucker on a stick. Do not be intimidated by this outlandishly large piece of meat, it cooks up easily, just like a normal ribeye.
I love steak tacos! Ground beef is my go-to, but on special occasions, breaking out a skirt steak and some fresh flour tortillas, I do not think is a better thing to eat in the hot sun! I like to keep my tacos super simple, beef, avocado, cheese, peppers and onions and sauce. This lethal combination of ingredients will have you crazing more as soon as you are done.
The umami of sesame oil combined with soy and chili in this recipe is quite the flavor explosion. This recipe involves marinating your steaks for at least a few hours and then finishing with a fresh herb sauce that will blow your mind. I first used this recipe when competing in a live cooking contest at the Edmonton Home Show on the food stage. I was victorious in the contest and have loved this recipe ever since.
Ribeyes are the king of steaks, their buttery fatty flavor gives you lots of opportunity to make your seasonings sing. You want to hit your steak with strong flavors to really stand out. I usually stick with White lightning and Double secret steak rub, but when I am looking for a change a blackened steak with blue cheese is an out of this world combination. Spiceology came up with a spice blend featuring this iconic mix to tingle your taste buds. I was a little nervous about the pungent blue cheese would overpower the steak, but I was pleasantly surprised that it just gave a little zip of flavour that paired nicely with the heat from the blackening spice.
Picanha is one of the most sought-after cuts of meat in south America and Brazil specifically. This piece of steak comes from the top cap of the top sirloin. Often cooked rotisserie style over charcoal and then sliced on demand, it makes great steak, impressive service and is relatively easy to cook. Known for being delicious because of its tenderness and big rich fat cap, this steak is sure to impress when cooked properly.