How to Cook a Perfect Japanese Wagyu Steak
Cooking a steak to the right temperature to get that perfect medium rare steak can be challenging. It can be hard to know when it’s ready without cutting it, especially to those who are new to cooking their own steaks. Today we are going to explain how to cook the perfect Japanese Wagyu Steak. Japanese Wagyu is known for its copious marbling and its rich, buttery texture. When cooked right, it can melt in your mouth.
Cooking Methods
For most steaks, cooking on a flame grill is the preferred method. There is something in our DNA that craves Meat and Fire! However, we suggest that Japanese Wagyu steak be handled differently. The intense marbling in a piece of A5 Japanese Wagyu steak can make cooking over flame challenging. it will either catch on fire or, will cause significant flare ups as the fat drips into the flame. It's kinda like trying to BBQ a piece of butter. A better method is to use a thick pan (cast iron or carbon steel) and sear the meat.
Preparing the Wagyu Steak
Most people think that you should let meat sit at room temperature before cooking, however this is not true. It's best to keep it refrigerated until it's time to cook the steak. Once you remove the steak from its package, it's time to season. Since the steak has so much flavour on its own, you don’t need to season it that much. We recommend using our Bodacious Bovine Blend to season the steaks. It’s a fine blend of seasoning that compliments the steak perfectly. You can also use just salt and pepper. But please, do not use chunky spices like Montreal Steak Spice, as this will burn and alter the taste of the beautiful Japanese Wagyu Steak.
Searing the Wagyu Steak
Now that your steak is seasoned, it’s time to sear. The best pan to use is a seasoned cast iron, or carbon steel. Let this heat up for a few minutes under high heat until hot. Once your pan is hot, we suggest that you take the steak and turn it on edge and "butter" the pan with the fat side of the steak touching the pan. Two or three swirls on the pan will be sufficient to give it a bit of greasing. Then place the steak on the pan and let it sear. Cook for 2 minutes on one side and flip, then cook for another 2 minutes. The goal is a nice medium rare. Remove the steak from the pan and onto a cutting board.
Slicing the Wagyu
Since Wagyu has such a high fat content, it doesn’t require much rest time. After 2-3 minutes of resting, you can then cut the steak. Slice the steak using a sharpened knife into thin slices to see the marbling in your perfectly cooked Japanese Wagyu Steak. If desired, you can sprinkle a little bit of a chunky sea salt to finish it off.
And there you have it! A perfectly cooked medium rare Japanese Wagyu Steak. Stay tuned for more cooking tutorials on how to cook the perfect steak, like a T-bone steak, thick USDA, Australian Wagyu and more.
