The first step, relax! We promise it's actually quite simple to cook a beautiful piece of Wagyu.
The delicious flavor of Wagyu beef does most of the work for you when it comes to "wow-ing" the taste buds of everyone lucky enough to enjoy it. Follow along with how we prepare our American and Australian Wagyu.
Simple and Delicious American or Australian Wagyu Recipe
Standard Meat Club Chef
This recipe can be used with almost any cut of American or Australian Wagyu such as: Filets, Ribeyes, NY Strips, Denvers, or Picanha.
De-thaw Wagyu completely.
You can either de-thaw in the refrigerator for 24 hours prior to cooking, or you can let it sit in the sink for a few hours and place it in the refrigerator to finish.
After Wagyu has been de-thawed it is time to take your Wagyu out of the refrigerator. Now, let Wagyu come to room temp 30 min before seasoning and cooking.
**This is important because you want your Wagyu to cook evenly throughout. If it is still cold or frozen in the center, this is when you get a steak that is well done out the outside and rare on the inside.**
Pat Wagyu dry (we use paper towels).
**This step will help you get a beautiful crust on your steak during cooking. When this step is skipped. the excess moisture is counter-productive to giving you that nice char.**
Then season Wagyu on both sides with Standard Steak Seasoning (Or salt, pepper and garlic powder).
Heat cast iron to Med-High. No oil is needed to cook your Wagyu (the marbleized fats from wagyu will melt, creating all the oil you need).
NOTE: for cuts with a Fatty Side: Place the fat side down first for about 1 minute. This will start melting that fat into your steak for extra flavor while also creating a good amount of grease in the pan for the first sear.
Take off fatty side (if applicable).
Place your Wagyu flat in the pan, and using your tongs, press the steak down on the pan so that it is completely flat.
Cook Time: ~3 Min Each side.
When you have cooked both sides of your steak, pull off the cast iron skillet and place on a cutting board to let rest for 5 minutes before slicing.
Ready to slice, serve and garnish!
Optional Garnish before serving add: Standard Truffle Salt or Black Lava Salt
Using a meat thermometer, we recommend pulling the wagyu off of the cast iron once at 125 degrees, letting sit for 5 minutes and it should come up 5-10 degrees to a medium-rare / medium.