You’ve just invested in the most exquisite steak in the world – Japanese Wagyu beef. You’re not alone in wanting to savor this remarkable piece of meat at least once in your life. However, figuring out how to cook Wagyu properly can be overwhelming. But fear not! If you’ve recently purchased some American Wagyu steaks from Chicago Steak Company and want to avoid the pitfalls of tough and unappetizing leftovers, you’ve come to the right place.
First: Understanding the Difference
Before we delve into cooking techniques for both Wagyu and Kobe beef, let’s clarify the distinction between them. Kobe beef is a type of Wagyu, with Japanese and American variants being the most popular. This distinction primarily refers to the breeding location of the cattle that produce the beef.
Wagyu beef originated in Japan, but countries like the United States have adopted the special practices of raising cattle for Wagyu beef. This involves feeding work cattle a lean diet of grasses, straw, and grains to develop exceptional marbling and flavor.
Kobe beef, with its extraordinary marbling and flavor, is rarer and more expensive to come by compared to regular Wagyu.
At Chicago Steak Company, we offer American Wagyu steaks that redefine quality. Our steaks are derived from American-raised cattle and adhere to traditional Japanese practices. We offer a range of cuts, weighing between 6 and 16 ounces, each aged to perfection using our renowned wet aging process.
Proper Storage for Wagyu Steaks
Mastering the art of storing your steaks is as crucial as learning how to cook Wagyu beef. Proper storage can mean the difference between a tender, rich-flavored steak and one that resembles a freezer-burnt hockey puck.
When you receive your delivery from Chicago Steak Company, your steaks will be fully or partially frozen in a secure container with dry ice. Our vacuum-sealing process ensures that all the natural juices and flavors of your Wagyu and Kobe beef are locked in, allowing your steaks to maintain their freshness as if they were just cut.
You can either refreeze your steaks by keeping them in their vacuum-sealed packages and placing them in the freezer or thaw them in the refrigerator.
To thaw, place your steaks on a dish while still in their sealed packages. Allow approximately six hours of thaw time per pound, trying to minimize the thawing time to preserve optimal freshness.
Temps, Times, and Tips: The Best Way to Cook Wagyu Beef and Kobe Beef
Now, let’s get to the juicy part – cooking your Wagyu steak!
While grilling is a popular method for cooking Wagyu and Kobe beef, it can be more challenging than using a skillet on the stove. To ensure a foolproof cooking experience, we recommend starting with a cast iron skillet until you become more comfortable.
Begin by allowing your steaks to reach room temperature outside of the refrigerator. This usually takes around 30 minutes, depending on their thickness. Once they’re ready, season your steaks with some salt and pepper or your preferred steak seasoning, such as our own Chicago Steak Seasoning.
Next, preheat your skillet over high heat. Trim off some fat from the edges of your steaks and use it to grease the pan for the best and most natural flavor. Alternatively, you can use a small amount of butter or olive oil.
Sear your steaks for three to four minutes on each side, adjusting the cooking time to achieve your desired level of doneness. For rarer steaks, aim for three minutes, while four minutes will yield a medium-cooked steak.
To ensure your steak is cooked to perfection, use a meat thermometer to check the internal temperature. Medium-rare doneness is typically achieved at around 130 degrees Fahrenheit. Once done, remove the steaks from the heat and pan, allowing them to rest for 5 to 10 minutes. This resting period allows the juices to flow back through the meat, enhancing the overall flavor.
Why Grilling Wagyu Steak May Not Be Ideal
Grilling Wagyu beef isn’t the recommended option for those unfamiliar with cooking this exquisite cut. The high fat content of Wagyu, which surpasses that of ribeye steak known for its marbling, poses certain challenges when it comes to grilling. The fat tends to drip into the grill, potentially causing flare-ups. While using a drip pan can mitigate this, it’s still not foolproof.
Additionally, grilling is considered one of the more intricate methods of cooking steak. Those who don’t frequently grill steaks may find it difficult to achieve the right internal temperature without over-browning the exterior. Drying out a Wagyu steak is the last thing you want!
Unless you’re highly experienced with grilling, we recommend using the skillet method outlined above to ensure an unforgettable dining experience.
Conclusion: Buying and Cooking Wagyu Beef
Now that you’ve mastered the art of cooking both Kobe and Wagyu beef, it’s time to indulge! While the process may seem intimidating due to the pricey nature of these cuts, we invite you to explore our selection of American Wagyu ribeye and other cuts. Each steak comes with its own registration number, guaranteeing uncompromising quality. With our wet-aged and sealed steaks, your culinary journey with some of the best Wagyu money can buy begins right here.