WAGYU DECKLE STEAK | ALL AMERICAN COOKING

The Australian Wagyu Deckle Block (BMS 8-9) from Grand Western Steaks!

The deckle is one of the two parts in a rib eye steak. There's the rib and the cap, which is also known as the deckle. The cut contains a thick strip of fat and some connective tissue. I ordered these steaks from Grand Western Steaks (https://grand western steaks.com) after seeing another YouTube chef use them for some amazing dishes. I have more which I will do other things with, but for this video, my brother and I simply wanted to nibble on some delicious steak while spending a Saturday night listening to music, having a cocktail (or 12) and smoking a brisket. (That video will be coming out very soon!)

The trick to a great steak is keeping the seasoning really simple (kosher salt, freshly ground black pepper, and granulated garlic) and flipping continuously over high heat to develop a beautiful crust and keep the cooking even from edge to edge until the internal temperature reaches 135F.

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