Since we were in the Design District for brunch at Dumpling Time, we decided to just buy some meat at the Butcher Shop. This is part of Niku Steakhouse (just received one Michelin star. We ate there pre-pandemic. Recommended!). We bought some A5 Kobe wagyu, NY strip. I wasn’t sure what was going to be the best way to prepare it and I was especially concerned because it was so thin (it was only about 1/2 pound). I tried it 3 ways. First was just a slice, torched using a butane kitchen torch; this was okay but the high intensity of the heat didn’t really cook it evenly. Pan frying it worked pretty well and was Andrea’s favorite. Lastly, I cooked it on the BGE. That’s my preference even if I didn’t cook it optimally. Either way, the truffle was a great addition and was still very moist, fragrant, and flavorful. Some leftover mashed potatoes and some bread from Tartine. The carbs definitely helped balance the rich unctuousness of the wagyu. Wine was a 2014 Spotswood Cabernet which also helped balance the fatty richness of the wagyu.