There are few things more satisfying than that first bite of a thick and juicy Wagyu steak. With its exquisite marbling and superior heritage, Wagyu beef is leagues ahead of beef you’ll find in the grocery store. But it also requires a defter touch when it comes to cooking. That’s where this guide comes in handy. Whether you’re using tenderloins, sirloins, NY strips or rib eye steaks, these simple steps will teach you how to cook wagyu beef the perfect way.
Select your Steak
When it comes to cooking Wagyu, we recommend using a steak that's thick and well-marbled with creamy, white fat; this ensures a fuller and more flavorsome steak at the end. You can’t go wrong with something MS4 grade or higher, which will be richly marbled and thus super buttery and tender once cooked.
Prepare your Steak
Take out your steak from the refrigerator and allow it to sit and reach room temperature so it will cook more evenly. If you want to trim the fat from the outside of the steak, now would be the time to do it, but we recommend leaving the fat intact so that more of it melts and infuses the steak with buttery flavor during grilling.
Apply salt to both sides of the steak; combined with the buttery fat, this will give the steak a to-die-for caramelized crust. You can add other seasonings if you’d like, but you don’t want to mask that natural Wagyu flavor too much.
Pan-Sear the Steak
We recommend NOT grilling your Wagyu beef, because its fat content can result in severe flare-ups. Instead try pan-searing it in a ceramic, titanium-coated non-stick pan with a griddle. The griddle will hold the steak above the melted fat in the final stages of cooking, adding those signature grill lines that look so pleasing. If you’re cooking outdoors, the ideal substitute is a non-stick stainless steel BBQ plate.
Preheat your pan on medium-high to high heat, then let the steak sear for about one or two minutes. No need to add oil or fat, since Wagyu creates its own fat. Flip the steak and let it sear on the other side for another one or two minutes. It should have a nice brown color on both sides. Larger steaks may take a minute or two longer per side.
If you like your steak rare, it may be ready by now, but if not, change to a much lower heat and continue to cook until it reaches your desired doneness (for the optimum Wagyu steak, we recommend cooking it no more than medium-rare). You can make an incision in the steak to check the color of its interior, but we recommend using a meat thermometer instead to test the temperature: 125-130°F is the optimum temperature for rare; add 5 or 10 degrees for medium-rare. Note that the steak will increase a few degrees in temperature after being removed from heat.
Final Touches
Take the steak off the grill, wrap it in foil and let it sit for five minutes as it continues to cook and the juices settle.
Finally, serve the steak on warm plates with whatever accompaniments you desire. For us, a side of warm vegetables and a generous glass of Cabernet Sauvignon never fails!
Buy Wagyu beef online from Gourmet Food Store to enjoy safe and secure delivery to your doorstep.
Wagyu beef is truly a culinary wonder, and mastering its preparation involves a nuanced understanding of its characteristics and cooking techniques. The guide you've shared emphasizes the importance of selecting a well-marbled cut, preferably MS4 grade or higher, ensuring a richly marbled and flavorful outcome.
Understanding Wagyu grading systems is crucial. The term "MS" refers to the marbling score, which ranges from 1 to 12 in the American Wagyu grading system. The higher the number, the more abundant and intricate the marbling, leading to a more tender and flavorful steak.
Regarding the preparation process, allowing the steak to reach room temperature before cooking ensures even cooking throughout. The recommendation to retain the fat layer is strategic; it contributes to the steak's buttery texture and flavor during the cooking process.
Salt plays a pivotal role in enhancing the flavors and promoting the caramelization of the steak's exterior. However, the emphasis is on not overpowering the natural taste of Wagyu, allowing its inherent richness to shine.
The cooking method suggested—pan-searing in a ceramic or titanium-coated non-stick pan—is tailored to Wagyu's high-fat content. This method minimizes flare-ups while maximizing the infusion of flavors from the fat into the steak. The temperature control is essential, starting with high heat for a quick sear and then lowering it to achieve the desired doneness, preferably not beyond medium-rare to preserve the beef's delicate texture and taste.
Resting the steak after cooking is a critical step. This allows the juices to redistribute within the meat, ensuring a moist and succulent final product.
Pairing Wagyu with complementary sides and beverages, such as warm vegetables and Cabernet Sauvignon, enhances the overall dining experience, complementing the richness of the beef.
Lastly, buying Wagyu beef from reputable sources, such as Gourmet Food Store, ensures quality and safe delivery to your doorstep, offering a convenient way to indulge in this exceptional culinary delight.
The entire process outlined in the guide combines expertise in Wagyu beef selection, preparation, cooking methods, and even the art of pairing flavors for a complete gastronomic experience.
