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How to cook your Japanese Wagyu steak

So you've just bought a really expensive cut of Japanese Wagyu steak, how do we cook it then? If you don't want to ruin this beautifully marbled steak, follow these tips. Do take note of what steak and thickness you have bought before cooking.

Japanese Wagyu ribeye/ striploin cooking tips

cooking japanese wagyu ribeye striploin

Typically, Japanese wagyu ribeye and striploin cuts sold are relatively thin (roughly 1cm thick) as the cooking preference for many Japanese is to quickly grill it Yakiniku style.

Hence authentic Japanese suppliers tend to favour thinner cuts. Our regular Kagoshima A5 ribeye 180-200g is one such example. We do carry a thicker 380-400g cut as well so do request for that if you would like a thicker piece.

cooking japanese wagyu striploin

Firstly, Make sure your steak is thawed to room temperature just before cooking. Season both sides with salt and pepper if you wish.

Make sure you get your pan as hot as possible first. Cast iron pans are preferred but a non-stick pan will work as well.

Pan sear at high heat for 20 seconds for each side of wagyu ribeye / striploin steak. This timing should give you a medium rare consistency. 

No oil is required as the fats from the wagyu will be sufficient. You can choose to season the steak after searing as well, if there are differing preferences for saltiness amongst guests which you can opt to have a small dish of sea salt at the side for dipping.

The Japanese wagyu ribeye is a very wide primal cut as Japanese cattle are enormous - if you find that the whole steak doesn't fit into your pan, try slicing into small strips and cook each strip one at a time. This also works great for yakiniku charcoal grilling.

Cooking with smaller strips additionally prevents the error of overcooking entire steak altogether.

Sous vide / reverse searing is not required as the steak is already quick to cook evenly.

Japanese Wagyu tenderloin (or thicker cuts) cooking tips

The tenderloin cut tends to be thicker and better suited to searing as an entire piece. For cuts that are more than 2.5cm thick, follow this method.

Ensure steaks have warmed to room temperature first before cooking - defrost 24 hours in fridge/chiller, then leave steak out at room temperature 1 hour before cooking.

Make sure you get your pan as hot as possible first. Cast iron pans are preferred but a non-stick pan will work as well.

Seasoning with salt and pepper can be done before or after searing.

Oil is not necessary.

Pan sear at high heat for 1 minute 15 seconds for each side of thicker wagyu steak.

You can consider adding two tablespoons of butter along with aromatics like garlic/rosemary, then basting the tenderloin with melted butter and fats for a crispier crust layer and added flavours. To baste your steak, tilt the pan toward you so that butter pools on one side, and use a large spoon to continually scoop and pour butter over your steak.

Rest the steak for 8 minutes before serving.

Storage tips

Store steaks in the freezer if not consuming within 3 days. Frozen steaks can last 3-4 months in the freezer. Defrost by transferring frozen steak to the fridge 24 hours or more before cooking, then leave it outside at room temperature 1 hour before actual cooking.

Wagyu is best enjoyed medium to medium-rare so there is sufficient cooking time for the fats to render.

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