Kerwee Bone In Steaks | Shop | Terra Mare Prime
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Kerwee Bone In Steaks

Frozen Bone In

$29.50

  • 20oz Kerwee Red T-Bone Steak (4-5 BMS)
  • 20oz Kerwee Red Bone-In NY Strip (4-5 BMS)
  • 20oz Kerwee Angus Bone-In Ribeye Steak (3+ BMS)
  • All steaks are 20oz, including bone
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Sustainable family farming in Darling Downs, Queensland Australia
  • Certified free from hormones, growth promotants and GMOs
  • Grass fed, then finished on a minimum of 400 days on white grain (no corn)
  • Shipped frozen from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Testimonials

Kerwee Bone In Steaks

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Awards

Kerwee Bone In Steaks Kerwee Bone In Steaks

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Angus Cowboy Steak with Chimichurri

Kerwee Bone In Steaks Kerwee Bone In Steaks

Ingredients

  • 1 x 20oz Bone-In Angus Ribeye (Cowboy Steak)
  • ½ cup olive oil
  • 2 tbsp rice wine vinegar
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped oregano
  • ¼ teaspoon red chili flakes
  • 1 clove garlic, minced
  • 1 shallot finely diced
  • ½ lemon, juiced
  • Salt
  • Pepper

Method

  1. Defrost streak and leave out to come to room temperature before cooking.
  2. In a small bowl mix the olive oil, rice wine vinegar, parsley, basil, cilantro, oregano, red chili flakes, garlic, shallot, and lemon juice. Cover and put into the fridge.
  3. Heat a cast iron pan until very hot. Season steak with a light sprinkling of good sea salt and pepper. Hard sear each side of the steak for 2 - 3 minutes until you get your desired crust.
  4. Turn heat down to low/medium and cook for another 3-4 minutes to achieve a medium-rare consistency throughout.
  5. Remove steak from the pan and let it rest for half the cooking time.
  6. Cut the bone away from the meat, then slice against the grain into thick strips. Serve on a plate and spoon on Chimichurri.

Recommended Cooking Instructions for Kerwee Wagyu

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Olsson’s Sea Salt flakes.

Quick Guide to Cooking a Kerwee Steak

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

Why Choose Kerwee Wagyu

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

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