If you have ever wondered how to cook wagyu steak, you’ve come to the right place. Some people are into cars, others are into jewelry, and some even appreciate a beautiful painting. But for me, nothing is quite as stunning as the intricate marbling of wagyu beef. That, my friends, is a showstopper.
Preparing a Wagyu Steak
Before we dive into the best way to cook wagyu steak, let’s talk about preparation. I always recommend taking the steak out of the refrigerator about an hour before cooking. Allowing it to reach room temperature ensures even cooking and optimal flavor.
If the center of the steak is still cold when it hits the cooking surface, you run the risk of having an overcooked exterior and an undercooked, even cold, interior. Keep in mind that wagyu steak is best enjoyed medium rare. Trust me, even if you’re not a fan of rare beef, rare wagyu is a whole different experience.
The fat in wagyu beef needs to be rendered to bring out the best flavors. This is especially important with thinner cuts, as is often the case with wagyu steak due to its high fat content. Allowing the meat to come to room temperature before cooking helps with this process. Don’t worry, it’s a straightforward step.
Grill or Pan Sear?
In an ideal scenario, you would use both methods. I suggest pan searing the steak in a preheated cast iron pan on the grill. Directly grilling a wagyu steak can lead to major flare-ups due to the high-fat content. These flare-ups occur when the fat drips onto the flames, and trust me, you don’t want to lose any of that incredible wagyu beef flavor to the fire. Instead, you want the steak to cook in its own rendered fat.
If grilling isn’t an option for you, a griddle surface works just as well. Outdoor griddles are quite popular nowadays and provide an excellent cooking surface for wagyu steak.
How Long to Cook Wagyu Steak?
For a wagyu steak that’s about 1/2″ to 3/4″ thick, I recommend the hot and fast cooking method. You only need about 2 minutes per side. That thickness is fairly standard for wagyu steaks.
To Season or Not to Season?
It’s almost a crime to see people covering a beautiful piece of wagyu with excessive seasoning. The meat itself is so flavorful that you can even eat it raw. Therefore, it requires minimal seasoning. Keep it simple with kosher salt and a sprinkle of pepper (if desired). You can also garnish with some chives or parsley, but don’t go overboard with trendy seasonings just for the sake of social media.
Where to Find Wagyu Beef
Finding wagyu beef at your local chain grocery store is quite unlikely. While you may come across beef labeled as wagyu, most of it is actually crossbred beef. True wagyu beef is a different league altogether. However, you can easily source this beef online from trusted suppliers. As an SEO specialist and copywriter, I have reviewed many wagyu purveyors, and you can find the best of them at Hook’d Up Bar and Grill.
Tips for Cooking Wagyu Steak
Here are some additional tips to enhance your wagyu steak cooking experience:
- Cooking Vessel: Make sure your skillet or griddle surface is preheated to the highest temperature possible. The goal is to sear the steak quickly, so the hotter the surface, the better the result.
- Grill or Stove Top: You can use either method, but I prefer grilling because it creates less mess and smoke in the house. Plus, you can utilize the hot coals to grill some vegetables to accompany your steak. If you opt for the stovetop, be prepared for some cleanup. Keep your range vent on high and consider opening the windows while searing the wagyu beef.
- Sharing is Caring: Keep in mind that wagyu steak is incredibly rich. As much as you might want to indulge in the whole steak by yourself, it’s better to share. A 12-ounce wagyu steak is plenty for two people.
- Seasoning: Stick to salt, preferably a good quality kosher or flake salt.
Recipe: How to Cook Wagyu Steak
Serves: 2 | Prep Time: 5 minutes | Cook Time: 4 minutes
- 1 12 oz. wagyu steak
- 1 small piece of wagyu fat (optional) OR 1/2 tbsp Wagyu beef tallow
- Kosher salt, to taste
Step 1: Remove the steak from the refrigerator, season it with kosher salt, and let it come to room temperature for 60 minutes. If available, slice a small piece (about 1″ square) of fat from the outer part of the steak.
Step 2: Light your grill or heat your cooktop for direct high heat.
Step 3: Place a cast iron skillet or griddle on the direct high heat and let it preheat for 5-10 minutes. You want it to be extremely hot.
Step 4: Add the small piece of beef fat trimmed from the steak to the hot pan. Let the fat render for about 30 seconds to create a nice oily surface. If you don’t have beef fat, wagyu tallow works well too.
Step 5: Place the wagyu steak in the rendered fat and resist the urge to move it. Cover and let it cook for two minutes.
Step 6: Flip the steak, cover, and cook for an additional two minutes. Check the internal temperature with a reliable quick-read thermometer. It should be around 115°F. Remove the steak from heat and place it on a warm plate.
Step 7: Tent the steak with foil and let it rest for three minutes before slicing. Taste and add a pinch of salt if needed. Serve and enjoy.
While the steak is resting, take advantage of the hot grill or griddle surface to char up some quick-cooking sides like grilled garlic broccolini or spicy grilled baby bok choy. These veggies cook in minutes and pair perfectly with your sliced wagyu steak.
Remember, when it comes to cooking wagyu beef, simplicity and savoring the natural flavors are key. So fire up your grill, grab a juicy wagyu steak, and get ready to indulge in a truly exceptional culinary experience.