You may know Greg Norman, AKA “The Great White Shark” as being ranked the #1 golfer in the world for 331 weeks throughout the 1980’s and 1990’s. He has won 91 professional events including PGA Tour Player of the Year in 1995, 2-time British Open Champion, and was a 2001 World Golf Hall of Fame inductee. But did you know he could cook? And he really cooks a mean steak.
Greg grew up around cattle stations in Australia, mustering cattle and rounding up strays. Today, Australian Agricultural Company (AAco) and Greg work together to bring us some of the best steak with “Greg Norman Signature Wagyu.” Wagyu is better known as Kobe beef, but cannot be called Kobe unless it is raised in the Kobe area of Japan, but AAco has the largest herd of Wagyu production outside of Japan and uses Japanese feeding methods. The incredible beef has intense inter-muscle marbling which leads to butter-knife tenderness. Australia has the largest area of organic farmland in the world and is one of the most pristine environments to raise livestock.
This past weekend, my daughter Kristina was honored to cook with Greg and his daughter, Morgan-Leigh Norman, at the National Restaurant Association (NRA) Show. Kristina thoroughly enjoyed her time with them, and also said it was the best beef she has ever tasted. In the photo below, look at Greg’s pan where he is cooking. Kristina said instead of putting coarse salt on the meat before cooking, Greg placed the salt in the pan to heat up briefly before adding the steak into the very hot pan. No oil is needed with the Wagyu beef. Kristina said the meat is so tender, it can be cut with a plastic fork! Like butter.
Display of Greg Norman products at the National Restaurant Association Show in Chicago