A cut of Wagyu meat cannot be treated as any ordinary piece of steak. It needs to be treated and cooked with respect and care. Here are some tips to cooking the perfect Wagyu steak.
Season with salt only
Because Wagyu is so delicious as it is, it does not need any overcomplicated seasoning. All you need to do is sprinkle a moderate amount of sea salt on the hot pan before adding the steak. Then sprinkle sea salt on the remaining exposed surface of it. The sizzle of sea salt combined with the marbling fat produces the perfect Wagyu steak with a caramelised crust that is absolutely to die for.
No oil needed except the fat for the perfect Wagyu steak
Wagyu comes in an almost perfect form naturally, so we don’t advise disturbing this perfection with added butter or oil when cooking. The marbling of the steak acts as a coating and will produce lubrication for your pan so it does not stick as you cook it – you don’t want to mask the deliciousness of the fat.
Cook steak to medium
The heat of the pan should penetrate through all marbling seams of the Wagyu steak for it to taste as perfect as possible. Heat your pan to high before adding the steak, then sear both sides for two minutes each – searing will help them to retain moisture during cooking and results in a nice browned colour. Reduce the heat to medium-low and allow the steak to finish cooking under this reduced heat for approximately three to five minutes, turning occasionally. For those who like their steak still kicking and alive, we recommend a change with Wagyu as it is best when cooked medium.
If you would like to experiment cooking Wagyu differently, the table below is a great guide.
Once you are about two degrees from optimum temperature, remove the steak and wrap in tin foil and allow to rest in a warm place for about five minutes for the perfect Wagyu steak. If you are roasting, we recommend leaving it to rest for 10-15 minutes.