Master How to cook wagyu steak the authentic Japanese wagyu steak with this comprehensive guide. Get step-by-step instructions on the best techniques like pan-searing, grilling, and sous vide for incredible flavor and tenderness. Learn expert tips for choosing premium wagyu cuts, proper seasoning, achieving the perfect doneness, slicing, sauces and more. Transform this ultra-marbled beef delicacy into a restaurant-quality meal at home.
How to Cook Wagyu Steak Like a Pro
Wagyu beef is prized globally for its unparalleled marbling, melt-in-your-mouth texture, and rich umami flavor. If you’ve treated yourself to this premium Japanese delicacy, you’ll want to cook your wagyu steak just right. This chef-approved guide covers everything about how to cook wagyu steak for an unforgettable experience.
What is Wagyu Beef?
“Wagyu” literally translates to “Japanese cow” in English. It refers to multiple Japanese cattle breeds revered for their incredible marbling capabilities. Wagyu beef stands apart with an exceptionally high ratio of intramuscular fat. This marbling gives wagyu steak its signature buttery texture and intense beefy taste.
Common Mistakes & Tips to Avoid Them:
Common Mistakes When Cooking Wagyu Steak:
- Overcooking wagyu steak past the desired doneness level
- Not letting the steak rest for 5-10 minutes before slicing, resulting in loss of juices
- Using a dull knife to slice the steak, causing the fibers to tear instead of slicing cleanly
- Overcrowding the pan and steaming instead of getting a proper sear
- Under-seasoning the steak, muting wagyu’s rich beefy flavor
Tips to Avoid Mistakes:
- Use an instant-read meat thermometer and know the target internal temperatures
- Always let wagyu steak rest, tented with foil, for 5-10 minutes before slicing into it
- Use a sharp, quality chef’s knife or slicing knife when cutting into wagyu
- Give each steak ample space in the pan to get a good sear without overcrowding
- Be generous when seasoning wagyu with coarse salt and freshly ground pepper
Helpful Tips for Cooking Wagyu Steak Success:
- Take the wagyu steak out of the fridge 30-60 mins before cooking to allow it to temper and ensure even cooking from edge to center
- Pat the steak very dry with paper towels before seasoning for maximum browning and searing ability
- Get your pan, grill or cooktop ripping hot before adding the steak – use a thick tri-ply or cast iron pan that retains intense heat
- Baste the seared wagyu steak with a few tablespoons of butter or make a simple red wine pan sauce to complement its richness
- Always let the steak rest tented with foil for 5-10 minutes to allow the juices to reincorporate before slicing for maximum tenderness
How to Cook Wagyu Steak at Home: A Chef’s Guide
4
servings10
minutes10
minutes564
kcal30
minutesLearn how to cook authentic Japanese wagyu steak to juicy, melt-in-your-mouth perfection with this comprehensive chef’s recipe. Step-by-step instructions for pan-searing, hot grilling, and precise sous vide methods ensure incredibly tender, decadent results every time with the ultra-marbled beef delicacy.
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Ingredients
12-16 oz premium Wagyu ribeye, strip loin or tenderloin steak, approx 1-inch thick
2 tsp coarse kosher salt or sea salt flakes
1 tsp freshly ground black pepper
1/2 tbsp high heat cooking oil (avocado, grapeseed or rice bran oil)
2 tbsp unsalted butter (for basting/pan sauce)
2 tbsp dry red wine or low-sodium beef broth (for deglazing)
Directions
- Preparation:
- Take the premium wagyu steak out of the refrigerator 30-60 minutes before cooking to allow it to temper and ensure even cooking from edge to center.
- Use paper towels to pat the steak very dry on all sides. This prevents steaming and allows the meat to get a beautiful sear.
- Season the steak generously on all sides with the coarse salt and freshly ground black pepper. Massage the seasoning into the meat.
- Searing the Wagyu Steak:
- Heat a large cast iron or thick tri-ply stainless steel skillet over maximum high heat until ripping hot, about 5 minutes. The pan should be heated thoroughly.
- Once the pan begins lightly smoking, add just enough oil to lightly coat the bottom. Allow the oil to become shimmering hot.
- Carefully place the seasoned wagyu steak in the hot pan using long tongs or a spatula. Let it sear untouched for 2-3 minutes to develop that intense, caramelized browning on the surface.
- After 2-3 minutes, use the tongs to rotate the steak 90 degrees in the pan. This will create those coveted crosshatch grill marks and enhanced browning.
- For rare doneness, continue cooking just 2-4 minutes more per side until an instant-read thermometer inserted into the center registers 120°F when removed.
- For medium-rare doneness, cook for 4-6 minutes total per side until the thermometer reads 130°F internally when removed from the heat.
- Resting the Steak & Making the Pan Sauce:
- As soon as the wagyu steak reaches your desired doneness temperature, transfer it to a clean plate. Tent loosely with aluminum foil and allow to rest for 5-10 minutes before slicing. This is crucial for allowing the juices to reincorporate and the carryover cooking to finish.
- While the steak is resting, return the hot skillet to medium heat. Carefully drain off any excess fat, leaving behind those flavorful browned bits stuck to the pan.
- Deglaze the pan by adding the red wine or broth. Use a wooden spoon to scrape up all those delicious caramelized bits and burnt fond from the bottom of the pan.
- Remove the pan from heat and swirl in the 2 tbsp of butter to make a silky, emulsified pan sauce.
- Slicing & Serving the Wagyu Steak:
- After the brief rest, transfer the steak from the plate to a clean cutting board.
- Holding your sharp chef’s knife or slicing knife at a 45° angle, slice across the grain into 1/2-inch thick slices.
- Fan or shingle the sliced wagyu steak out on plates or a clean platter.
- Drizzle over the warm red wine butter pan sauce along with any accumulated juices from the plate.
- Optionally, garnish the sliced wagyu steak with fresh herbs like thyme or rosemary.
Equipment
- Large cast iron or thick tri-ply stainless steel skillet
- Long cooking tongs or fish spatula
- Instant read digital meat thermometer
- Cutting board u0026 very sharp chef’s knife or slicing knife
- Aluminum foil for tenting
Notes
- Letting the steak rest is crucial for staying juicy – don’t skip this step or the juices will run out.
- Wagyu beef contains much more marbling and intra-muscular fat than typical beef, so take care not to overcook past your desired doneness level as the fat melts very quickly.
- When grilling, get the grill ripping hot first, then sear the wagyu over direct high heat before moving to a cooler zone to gently finish cooking through.
- For the ultimate edge-to-edge even cooking, try the sous vide method – seal steak in a food-safe bag and cook at 129°F in a water bath for 1-4 hours before searing.
Nutrition Facts
- Serving Size: 6g
- Total number of serves: 1
- Calories: 564kcal
- Carbohydrates: 0g
- Protein: 49g
- Fat: 41g
- Saturated Fat: 19g
- Cholesterol: 166mg
- Sodium: 1031mg
- Potassium: 748mg
- Iron: 4mg
Choosing Your Wagyu Steak Cut
For the quintessential wagyu experience, opt for 100% Fullblood Wagyu beef imported from Japan’s Kobe or Miyazaki regions. This is the highest grade wagyu available. American “Wagyu-style” crossbreds like Akaushi offer excellent marbling too at a lower price point.
No matter the specific breed, seek out well-marbled wagyu steaks with an even distribution of thin white fat streaks throughout the deep red meat. Any of the naturally tender cuts like ribeye, strip loin, or tenderloin filets make an exceptional wagyu steak to savor.
How to Prepare Wagyu Steak for Cooking
Given wagyu’s premium price tag, you’ll want to treat it right from the start:
- Take your wagyu steak out of the fridge 30-60 minutes before cooking to temper and ensure even cooking from edge to center.
- Pat the steak dry thoroughly with paper towels to maximize browning.
- Season generously on all sides with coarse salt and freshly cracked black pepper. Let the seasoned wagyu steak rest at room temperature while preparing your cooking area.
Best Methods for Cooking Wagyu Steak
There are a few excellent techniques that allow wagyu’s incredible marbling to truly shine:
- Pan-Searing: This classic approach creates a beautifully seared crust while keeping those luscious fats intact.
- Grilling: Hot grilling gives wagyu steak charred, smoky notes that perfectly complement its rich beef flavor.
- Sous Vide: Precisely controlled temperature immersion yields an evenly edge-to-edge cooked, tender, and juicy wagyu steak.
For this guide, we’ll walk through pan-searing wagyu steak – a simple yet sublime way to cook this exclusive beef.
How to Pan-Sear Wagyu Steak Perfectly
Gather your equipment:
- Cast iron or heavy stainless steel skillet
- Long tongs or spatula
- Instant read meat thermometer
- High heat cooking oil or butter
Then simply follow these straightforward steps:
- Heat your thick pan over maximum heat until screaming hot. You need that intense heat to get the perfect sear on your wagyu steak.
- Once ripping hot, add just enough oil or butter to lightly coat the bottom of the pan. It should lightly smoke.
- Carefully place the seasoned wagyu steak in the hot pan using tongs. Don’t touch it for 2-3 minutes to allow that initial sear to develop.
- After 2-3 minutes, rotate the steak 90 degrees in the pan. This will create that coveted crosshatch sear pattern on the meat’s surface.
- For rare, continue cooking just 2-4 minutes more per side until an instant read thermometer registers 120°F in the center when done.
- For medium-rare, cook 4-6 minutes total per side until wagyu steak reaches 130°F internally.
- Transfer the seared wagyu steak to a clean plate and loosely tent it with foil. Let the steak rest for 5-10 minutes before slicing. Resting is crucial for allowing the juices to reincorporate for maximal tenderness.
Finishing Touches: Baste Your Wagyu Steak
While your premium wagyu steak rests, make a simple pan sauce:
- Drain off any excess fat from the skillet, leaving the flavorful browned bits behind.
- Deglaze the pan by adding a splash of red wine, beef stock, or balsamic vinegar. Use a wooden spoon to scrape up all those delicious caramelized bits.
- Remove the pan from heat and swirl in a tablespoon of butter to make a silky sauce.
- When ready to serve, transfer the rested wagyu steak to a cutting board. Hold your chef’s knife at a 45° angle and slice across the grain into 1⁄2 inch slices.
- Fan the sliced wagyu steak out on a platter or plates. Drizzle over the warm pan sauce and any juices accumulated during the rest.
That simple pan sauce enhances wagyu’s richness without overwhelming it. With its intense marbling, you likely won’t need any additional sauces for this decadent steak.
What to Serve with Wagyu Steak
A beautifully seared wagyu steak needs little embellishment. But for a complete meal, consider these classic accompaniments:
- Roasted garlic mashed potatoes or loaded baked potato
- Grilled asparagus, broccolini, or roasted mushrooms
- Wedge salad with creamy blue cheese or ranch dressing
- Fresh baked dinner rolls for soaking up those beefy juices
- A deep, structured red wine like Cabernet Sauvignon or Malbec
Reheating Leftover Wagyu Steak
Rare for there to be leftovers with such an extravagant cut! But if you have any extra slices remaining:
- Transfer them to an airtight container and refrigerate for up to 4 days maximum.
- To reheat, place slices in a hot skillet or 300°F oven just until warmed through, being very careful not to overcook.
Tips for Cooking Wagyu Steak Perfectly
- Don’t overcrowd the pan – use a hot skillet big enough to give each wagyu steak ample personal space.
- Only flip or move the steak when ready – otherwise you’ll disrupt that perfect sear.
- Use a meat thermometer to nail the ideal doneness temperature for your taste, adjusting up or down.
- Always let that premium wagyu steak rest for maximum juiciness and tenderness.
- If grilling, sear wagyu steak over blazing high heat then move to a cooler zone to gently finish cooking.
- For absolute perfection, try the sous vide method – seal steak in a food-safe bag and cook at 129°F for 1-4 hours for heavenly results.
With these chef’s tips, you’re now equipped to cook an out-of-this-world delicious wagyu steak easily at home. Cherish every luscious, melt-in-your-mouth bite of this exclusive delicacy!
Frequently Asked Questions About Cooking Wagyu Steak
What is the best way to cook wagyu steak?
The best methods are pan-searing, grilling over high heat, or cooking sous vide. Pan-searing allows you to get an incredible sear while keeping all the marbling intact.
How long do you cook wagyu steak?
For rare, cook wagyu about 2-4 minutes per side until it reaches 120°F internally. For medium-rare, cook 4-6 minutes per side until it hits 130°F in the center.
Do you need to add oil or butter when cooking wagyu steak?
Yes, you’ll want to use just a little high heat oil or butter to help develop that perfect seared crust on the wagyu steak.
Should wagyu steak be salted before cooking?
Absolutely – generously seasoning wagyu steak with coarse salt and pepper enhances its rich flavor. Let it come to room temp before adding salt.
What’s the best way to slice wagyu steak?
Always slice wagyu steak against the grain at an angle using a sharp knife. This ensures maximum tenderness.
What is the best way to cook wagyu steak?
The best methods are pan-searing, grilling over high heat, or cooking sous vide. Pan-searing allows you to get an incredible sear while keeping all the marbling intact.
How long do you cook wagyu steak?
For rare, cook wagyu about 2-4 minutes per side until it reaches 120°F internally. For medium-rare, cook 4-6 minutes per side until it hits 130°F in the center.
Do you need to add oil or butter when cooking wagyu steak?
Yes, you’ll want to use just a little high heat oil or butter to help develop that perfect seared crust on the wagyu steak.
Should wagyu steak be salted before cooking?
Absolutely – generously seasoning wagyu steak with coarse salt and pepper enhances its rich flavor. Let it come to room temperature before adding salt.
What’s the best way to slice wagyu steak?
Always slice wagyu steak against the grain at an angle using a sharp knife. This ensures maximum tenderness.
Can you eat wagyu steak cold?
While best enjoyed fresh off the grill or pan, you can refrigerate leftover wagyu steak for up to 4 days. Eat cold slices over a salad or reheat carefully to prevent overcooking.
How much does real wagyu steak cost?
Authentic Japanese Wagyu beef can cost $100-$300 or more per pound, making it an ultra-premium delicacy. American Wagyu-style beef costs $30-$100 per pound typically.
Is wagyu steak healthy?
While incredibly rich, wagyu beef contains more heart-healthy monounsaturated fats than typical beef. It’s lower in cholesterol too. But the high fats make it calorically dense overall.
What is the best sauce for wagyu steak?
With its intense marbling and flavors, wagyu steak doesn’t require much sauce. A simple red wine pan sauce helps enhance its beefiness without overpowering it.
How many calories are in a wagyu steak?
A 6 oz portion of true Japanese Wagyu beef can contain 700-1000 calories from its luxurious marbling. So it’s best enjoyed in modest portions.
