Cook the perfect steak this Memorial Day Weekend with First Light Farms Wagyu

A First Light Farms Fire open fire cooking experience with Chef Kevin O’Connor

Since being introduced to First Light Farms 100% grass-fed wagyu in LA, I’ve become obsessed with the richness of the boeuf, especially the rib eye. The beautifully marbled meat tastes like no other I’ve ever sampled. It is truly the Rolls Royce of beef – sweet, tender, juicy. And who doesn’t want to only put the best ingredients in our body?  

Photo credit: Michael Battey

This wagyu beef from New Zealand is hormone-free, GMO-free, and antibiotic-free. These premium cuts can be delivered to your doorstep and are now available at Ralph’s grocery store along with a slew of high-end grocers across the US.

LA’s best new restaurant Matu in Beverly Hills showcases this wagyu with a meat-centric tasting menu that reminds you how beef should be:  “It is the best beef period and the marbling and deep flavor reflect the rich pasture on which it was raised. It also contains significantly more Omega 3’s than typical beef, is nutrient and antioxidant dense, certified humane, and sustainably raised.”  See our article about Best New Restaurants in LA on Lonely Planet.

Share the warm red filet at Matu in Beverly Hills.

 You may also know First Light Farms from LA’s HiHo Cheeseburger which proudly makes the ultimate double cheeseburger (with even pastrami on top as an option) with 100% wagyu and homemade milkshakes.

Photo credit: HiHo Cheeseburger

Recently, we were invited to Autocamp in California’s Russian River Valley to experience various cuts of meats over a lengthy 8-hour dinner over an open flame. Chef Kevin O’Connor taught us how to cook the perfect steak – paired with Jordan Wines from Sonoma. We also learned the tremendous benefits of olive oil due to polyphenols and how it’s fallacy to not cook with extra virgin olive oil because it can handle cooking up to 400 degrees. After a festive evening of conversation over venison carpaccio, fire-roasted striploin, spiced rubbed venison, and wild mushrooms followed by tallow beef fudge, our night was complete under the stars with a peaceful sleep in a stylish RV. 

Chef Kevin O’Connor’s Tips on How to Cook the Perfect Steak

  1. Let your meat rest so it is not cold when cooked (or it could become dry).
  2. You want highly marbled meat. Find your marble score with First Light’s Guide.
  3. Season the steaks twice with salt. Before the meat hits the pan and after. The chef recommends Murray River Salt from Australia. “Finishing salt makes you salivate and accentuates the marble flavor. Salt takes it to the next level.”
  4. Oil the steak, not the pain. Brush with hands. Although some, like the co-owner of First Light Farms Jason Ross says he does not oil the steak.
  5. After cooking, let the steak rest then flip halfway through.
  6. You can add olive oil to the steak once it’s sliced or just finishing salt.
  7. Try a cast iron pan from Barebones.
  8. Cut against the grain and arrange in an attractive way by sliding your knife under all the meat slices and plating. Add a sprig of charred rosemary. 

Run away and eat the luscious strips all by yourself or share with your friends. Ha!

First Light Farms Wagyu and Venison cuts can be delivered to your door for free this Memorial Day Weekend. Use code MEMORIALDAY until May 22 to get free shipping on all orders over $49.


Wagyu cows (Wa is Japan and gyu is cow) originally came from Japan and were exported to New Zealand. In 2003 First Light Farms began with venison. Today the free roaming happy healthy cows graze on good grass – some 18,000 cattle on 110 farms.

Venison carpaccio

Did you know venison is 4 times as tender as beef with 1 percent fat? Venison has more protein than skinless chicken breast. 


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