How to Cook Wagyu Steak
Also known as American-Style Kobe beef, Wagyu steak is prized because of its intense marbling, which creates incredibly tender, flavorful meat for an eating experience that is truly one of a kind. This meat is best grilled, broiled or sautéed. Great for marinades and kabobs, too!
Our go-to method for perfectly cooked Wagyu:
- Allow steak to come to room temperature before cooking (15-30 minutes, depending on the size). This will ensure that the meat cooks evenly.
- Season both sides liberally with salt and pepper.
- Heat a cast iron skillet over medium high until it is very hot.
- If possible, trim a piece of fat from the steak and use it to grease the skillet. This will give the meat a more natural flavor. Alternatively, you can use a tablespoon of high heat oil, such as linseed or grapeseed.
- Sear steaks for 3 to 4 minutes on each side, depending on how well you like them done. For rare, around 3 minutes, or when the meat reaches an internal temperature of 130-135 F; for medium, closer to 4 minutes, or when the meat reaches an internal temperature of 155 F.
- Remove from pan and allow to rest for 5-10 minutes, covered.
- Slice thickly against the grain to serve.