A recipe for a wagyu steak and egg sourdough toast, featuring a reverse-seared TX wagyu NY strip steak, topped with a farm-fresh egg and garnished with rosemary on homemade sourdough.
1. Reverse sear the wagyu steak by warming it up to 125°F.
2. Sear the steak in hot olive oil for 1-2 minutes on each side.
3. Allow the steak to rest for approximately 10 minutes before slicing.
4. Top the sliced steak onto homemade sourdough toast with a farm-fresh egg and garnish with rosemary.
