Wagyu steak, known for its rich marbling and buttery flavor, is a luxurious treat for any meat lover. Cooking steak properly any time can seem intimidating, but with these tips and the right recipe, you can achieve a perfect steak every time. Whether you're cooking Japanese Wagyu beef, Kobe beef or American Wagyu steaks, understanding the cooking process is key to enjoying this sought-after beef.
Understanding Wagyu
Grades of Wagyu
A5: The highest grade with maximum marbling and tenderness.
A4: Excellent quality but slightly less marbling than A5.
A3: High-quality Wagyu, still very tender and flavorful.
Marbling
If you have never seen a Wagyu cut before, you may be surprised at all the intramuscular fat. Actually, this is what ensures the steak will be juicy and flavorful. ook for an even distribution of fat throughout the meat. This marbling
Color
Color is used as a grading factor. In general beef cuts can range from light to dark red with a medium red being the ideal color.
Preparing Wagyu
Thawing: Always thaw Wagyu steak in the refrigerator for 24 hours. Avoid quick thawing methods, such as in the microwave, as they can affect the texture and flavor. Pat the steaks dry with paper towel to remove any excess moisture.
Seasoning: Kosher salt or a sea salt is the only seasoning you need. If you like to add some pepper to your steak, wait until after you taste it. Do not use any of the steak seasonings you see on the market.
Hot Skillet: Use a cast iron skillet for best results. Preheat the skillet over medium-high heat and make sure the skillet is very hot before adding the steaks.
Resting: After salting, let the steaks stand at room temperature for about 30 to 45 minutes to work their way into the wagyu.
Tips for Best Results
- Choose thicker cuts for more even cooking.
- Let the steak come to room temperature before cooking.
- Pat the steak dry with paper towel achieve a better sear.
- Use an instant read meat thermometer to ensure the steak is cooked to the perfect internal temperature. Wagyu should be cooked to 135 degrees F. Remvoe the steaks 5 degrees before reaching that temperature.
- Searing in a hot pan helps create a flavorful crust.
- Let the steak stand 5 to 10 minutes after cooking to allow the juices to redistribute throughout the steak.
Things to Avoid
- Use the reverse sear method. The time your steak would be in the oven is too long for perfect doneness.
- Cover with aluminum foil to rest. In the 5 or 10 minutes you rest the steaks, they won't get cold. You also don't want moisture to form on that perfectly seared crust.
- Overcook them. Wagyu steaks should be medium-rare with and internal temperature of 135 degrees Fahrenheit. If you don't like medium-rare steaks, you would be better off making a different type of steak.
Storing and Reheating Leftovers
- Store leftover steak in an airtight container in the refrigerator.
- Reheat slowly in warm (200 degree F) oven for 15 minutes, or until heated through, to avoid overcooking.
Frequently Asked Questions
How do I know when Wagyu beef steak is done?
Use an instant-read thermometer to check the internal temperature. Medium-rare is 135°F, medium is 145°F but is not recommended. Remove the steaks 5° before they reach the ideal temperature.
Can I cook Wagyu beef steak on a gas grill or charcoal grill?
Not recommended. Because Wagyu has a high fat content, they will drop too much fat into the grill causing flare ups. If you really want to cook them on a grill, use a cast iron pan and make sure the high heat is maintained.
What is the best way to season Wagyu beef steak?
Simple seasoning using kosher salt works best to enhance the natural flavors.
Do you cook Wagyu with butter or oil?
You can use a neutral oil such as canola or grapeseed. Butter would brown to quickly in the hot skillet. You can even cut a small piece of fat, about 1 inch square, from the edge of the steaks and render that in the skillet.
How should I store and reheat leftover Wagyu beef steak?
Store in an airtight container in the refrigerator for up to 3 days. Reheat slowly in a 200 degree oven for about 15 minutes or until warmed through.
Cooking Wagyu beef steak to perfection is achievable with the right techniques. Follow these steps to enjoy a juicy, flavorful steak that highlights the quality of Wagyu beef. Enjoy your cooking experience and savor the delicious results.
Additional Tips
- For the best results, use high-heat cooking methods to achieve a perfect sear.
- Use a cast iron pan or skillet for an even cooking surface and a great sear.
- If you prefer a medium-rare steak, aim for an internal temperature of 130°F using a meat thermometer.
- Wagyu beef steak is best enjoyed with simple sides that complement its rich flavor, like sautéed vegetables or a fresh salad.
These steips ensures you can enjoy the perfect Wagyu beef steak with a foolproof cooking process, guaranteeing an excellent eating experience every time.
📋 Recipe
Wagyu Beef Steak Recipe
Ingredients
- 2 8 ounce wagyu steaks
- Kosher salt
- 1 tablespoon neutral oil or wagyu fat (see tip)
- Black pepper (optional)
Instructions
- Remove Wagyu steaks from the refrigerator. Salt generously on all sides and let stand at room temperature for 45 minutes.
- Preheat a cast-iron skillet with oil or fat over medium-high heat.
- Place steaks in the skillet, cooking for 2 to 3 minutes until the bottom side becomes seared and golden brown. Flip the steaks, and cook for another 2 to 3 minutes.
- Check the internal temperature with a digital meat thermometer. A meat thermometer inserted horizontally into the middle of the steaks, should read 130° F for medium-rare. Do not overcooke.
- Rremove the steaks and transfer to a serving plater. Let stand 5 to 10 minutes before serving.
Cooks Tips
- Cut a 1 inch square piece of fat from the Wagyu and render that fat in the pan before adding the steaks.
Marilyn says
Easy and perfectly cooked wagyu steak