The Most Expensive STEAK in the World Is.. OMG!

It’s a steak with the texture of foie gras, and it comes from cattle that, according to legend, are fed beer and massaged by human hands. In its raw state, the meat is pale — almost white — packed with what Chef de Cuisine David Varley of Las Vegas’ Bradley Ogden restaurant calls “an ungodly amount of fat.”

This marbled delicacy is the product of Japanese beef cattle, or “Wagyu,” raised both in and outside of Japan, and it dominates high-end steak menus internationally. We spoke with chefs and managers at fine steakhouses worldwide, as well as beef producers, butchers and meat experts, to compile our list of the world’s most expensive steaks. Wagyu entrees account for all of our top ten.

Kobe beef, an appellation that applies to Wagyu cattle raised in Japan’s Hyogo prefecture and adhering to production standards of that region, is perhaps the most famous brand of Wagyu — and the priciest. Chef Varley’s “Triple Seared” Japanese Kobe in Las Vegas runs $33 an ounce, bringing the bill for an eight-ounce serving to $264.00. At Tokyo’s Aragawa, you can expect to pay 30,000 Yen ($301) for a 250 gram (about eight ounces) charbroiled Kobe filet accompanied by mustard and pepper.