The Wagyu T-bone offers the ultimate experience for steak lovers. The beautifully marbled cut of sirloin and fillet on the bone is a diamond in the rough. Don’t be fooled by the tough appearance as the meat is buttery tender and juicy! The flavour is beyond anything you may have experienced with a beef steak and using the sous vide method, there’s nothing that can go wrong preparing it to serve a world-class steak. Sear to finish it with a golden brown crust, still perfectly red but cooked inside.


  • 1 T-Bone Wagyu Steak
         (4-5cm thick)
  • Salt & Pepper

  • Sous Vide
    Time & Temperature

  • 45 minutes
  • 55°C
  • Directions:

    1. Prepare the sous vide water bath and set the temperature of sous vide machine to 55°C .
    2. Sprinkle the steak with coarse salt, and vacuum seal.
    3. Place bag in the bath and cook for 1 hour and 15 minutes.
    4. Remove the bag from the bath and take the steak out of the bag. Pat the meat dry with paper towel and give it a good grind of salt & pepper.
    5. Heat a cast iron skillet over high heat until smoking hot, no oil or butter required.
    6. Sear the fat strip first for a few minutes until well browned. Then sear each side without adding oil or butter, until browned.
    7. Serve with your favourite sides.
    t-bone steak sous vide


    The Wagyu Experience

    Wagyu meat with high quality marbling is directly available from The Wagyu Experience. Set against the backdrop of the Klein Drakenstein mountain range in Paarl South, the farm’s mission is to create a space where you can experience Wagyu and enjoy it in all its glory.