Episode 23: High Temperature Grilling - Australian Wagyu Ribeyes

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In Episode 23 of "Live the Good Life", Co-Host Adam Diaz records his brother and Host - Aaron Diaz as he demonstrates how to apply high temperature grilling for two bone-in Australian Wagyu ribeye steaks.  When preparing bone-in cuts of meat, it’s often a challenge to acquire a uniform level of “doneness” as it takes more heat and generally more time to cook the meat that is closer to the bone.  Wagyu ribeyes are a higher grade of steak than USDA Prime, so the marbling, tenderness, flavor profile and juiciness of these steaks provide an experience you won’t forget.  These steaks were purchased locally from Juanito’s Prime Meats here in Kennewick, Washington.  The high temperature grill used in this episode is the Otto Wilde Grill that reaches approximately 1500 °F using two overhead infrared heating elements for top-down searing.  If you have the right tools, crafting meals with some of the best steaks you’ll ever taste, is really pretty straight forward.  We paired the meat with a beautiful Walla Walla Valley Cabernet Franc from Tranche Cellars in Walla Walla.  We hope you enjoy this episode as much as we did making it!  Join us on this episode of “Live the Good Life” and learn more about preparing delicious steaks! 

The official website for this podcast is: https://livethegoodlife.buzzsprout.com. For more of "Live the Good Life", you can find us on Instagram and Facebook at aaronswinechronicles, or online at https://www.aaronswinechronicles.com. And for a video-podcast version of this episode, visit my YouTube channel at: @aaronswinechronicles6666.

Thank you for listening, and remember, wherever you go, whenever you can, always live the good life! - Until next time....