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 Japanese Wagyu.
This recipe can be used with almost any cut of A5 Japanese Wagyu such as: Filets, Ribeyes, NY Strips, Denvers, or Picanha.
For Australian and American Wagyu check out this recipe. (Different cook time and seasoning recommendations).
A5 Japanese Wagyu Cut of your choice
Season with salt, pepper and garlic powder
Optional: Garnish on sliced steak with our Black Truffle Sea Salt
Optional: Garnish on sliced steak with our Black Lava Sea Salt
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.
Pull Wagyu out of the refrigerator and let Wagyu come to room temp 15-30 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 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.**
Season with 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).
When your pan is heated up, place your Wagyu in the pan, and using your tongs, press the steak down on the pan so that it is completely flat.
160z Cuts: ~ 2-2.5 min each side
8oz Cuts: ~1-1.5 min each side
When you have cooked both sides of your steak, pull off the cast iron (or skillet) and place on a cutting board to let rest for 5 minutes.
Ready to cut and serve!
Optional Garnish: Standard Truffle Salt or Black Lava Salt on top off sliced steak
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.