Wagyu beef has an exceedingly melting and delicate texture. When properly cooked to rare or medium-rare, Wagyu steak bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate.
Cooking Japanese Wagyu
It's easier than you think. There are extravagant recipes out there but we like to keep it simple. Because the emphasis is on the richness of the meat, Wagyu steaks are usually served smaller than traditional steakhouse steaks.
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a griddle or cooking on a stove pan is recommended. For our cuts, cooking each side on medium heat for about 30 secs to 1 minute is good enough depending on your desired temperature. Of course, you may cook it longer if you desire. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME (BBQ grill).
** Rare to medium-rare temperature highly recommended
Cooking Australian Wagyu
Similar to Japanese Wagyu but since these cuts are generally thicker (1–1.25 inches), it takes a little longer to cook.
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a stove pan is recommended. For traditional 1–1.25 inch cuts, sear each side on medium-high heat for 1 minute followed by 2.5 mins on each side on medium heat for a medium rare temperature. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME.
4) Let the steak sit for 3–5 minutes before serving.
Cooking Japanese Wagyu
It's easier than you think. There are extravagant recipes out there but we like to keep it simple. Because the emphasis is on the richness of the meat, Wagyu steaks are usually served smaller than traditional steakhouse steaks.
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a griddle or cooking on a stove pan is recommended. For our cuts, cooking each side on medium heat for about 30 secs to 1 minute is good enough depending on your desired temperature. Of course, you may cook it longer if you desire. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME (BBQ grill).
** Rare to medium-rare temperature highly recommended
Cooking Australian Wagyu
Similar to Japanese Wagyu but since these cuts are generally thicker (1–1.25 inches), it takes a little longer to cook.
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a stove pan is recommended. For traditional 1–1.25 inch cuts, sear each side on medium-high heat for 1 minute followed by 2.5 mins on each side on medium heat for a medium rare temperature. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME.
4) Let the steak sit for 3–5 minutes before serving.