How to cook wagyu steak

Beef, also called steak or meat is a food that comes from the muscles of an animal. There are many …

Wagyu beef refers to several breeds of cattle, which some consider it to be more tender than regular beef. It is known for its fat content and flavor. This article will explore how one can cook wagyu steak in different ways.

Preparing the Wagyu Steak:

1> Ingredients to cook wagyu steak:

A kilogram of wagyu steak. Salt. Pepper. Vegetable oil. Unsalted butter or tablespoon lard or beef fat. A clove of garlic is peeled and crushed to use as a rub. Knife for trimming the steaks and one for cooking them after marination if overnight is required. One dinner plate-sized enough to fit under the meat once cooked.

2> Take the Steaks Out of The Fridge About 30 Minutes Before Cooking:  

Wagyu should be taken out from the fridge about 30 minutes before cooking so that it gets to room temperature before baking in an oven set at 200 degrees Celsius which is around 400 Fahrenheit temperature. Doing this ensures the meat cooks evenly.

3> Trim the Steaks:

Using a sharp knife, trim excess fat and other nonedible parts of the wagyu steaks. Ensure you leave some nice marbling of fat since it will ensure flavor and juiciness. Lightly season the steaks with salt and pepper to taste and set aside so they come to room temperature as mentioned above before cooking them in an oven that has been preheated according to manufacturer’s instructions which should be around 350 degrees Fahrenheit or 180 Celsius for about 25 minutes depending on how thick your steak is.

Ways to cook wagyu steak:

Though there are many variations in cooking the wagyu steak, this article will focus on how to heat each side of the steak on medium heat until golden brown while covering it with aluminum foil at the end. Once cooked, one can use his/her favorite sauce or simply eat it as it is: with little salt and pepper.

The first step to cooking the Wagyu Steak is to get ready all that will be needed such as a skillet, butter, aluminum foil, spatula, tongs, and wagyu steak (one per person).

The next thing would be to get the pan hot on either side of medium heat until golden brown.

Once this happens, use tongs to place the steak in its respective holder and close with aluminum foil for about five minutes. This allows the juices within the meat to come out and mix well with the flavors added during preparation.

The last part would involve heating a skillet once again on medium until golden brown before adding butter. The steak is then placed on the skillet and left for a minute after which it is turned and allowed to cook for another minute before removing from heat and ready to serve.

There are also variations of how to cook wagyu steak such as pan-frying, broiling, braising, barbecuing, or grilling. It can also be marinated using various ingredients such as soy sauce, garlic powder, paprika powder, salt, and pepper among others depending on one’s taste.

Wagyu steak is an expensive cut of beef that deserves to be treated with care, but it’s actually not very challenging to cook. You just need to know a few tricks.

Wagyu steaks are prized for their tenderness and buttery flavor, so you’ll want to make sure you don’t overcook them. Wagyu steaks are best-cooked medium rare or even rarer than that. If you’re cooking wagyu flank steak, aim for around 130 degrees Fahrenheit in the center and 135 degrees Fahrenheit at the thickest part of the meat (near one end). Wagyu sirloin can be cooked more like regular beef: 145 degrees Fahrenheit at its thickest point and 140-150 degrees Fahrenheit towards the center.

There is no need to marinate if the steak will be grilled since it will likely pick up enough flavor from just grilling alone. However, if you’re pan-frying, broiling, or grilling your Wagyu steak, you have the option of marinating it. For marinating, consider using soy sauce, mirin, sake, ginger, garlic, scallions, and sesame oil.

Wagyu Steak Cooking Tips:

You’ll want to cook your Wagyu steak over extremely high heat for a short period of time, especially if you are using a grill. Overcooked wagyu beef will be tough and dry.

Wagyu steaks will be more tender if you cook them at a lower temperature (around 15°C/60°F) for a longer amount of time (30-45 minutes). The proteins in the meat will denature at this low cooking temperature without affecting the flavor like high heat would. Then put it on high heat (over 50°C/120°F) for a short amount of time (around 2-3 minutes per side).

The exterior will develop a nice crust from the Maillard reaction, while the interior will be moist and tender.

In countries outside of Japan, wagyu beef is usually sold as simply “wagyu” or “Japanese wagyu.” To avoid confusion and make sure you’re buying actual Japanese wagyu meat, it’s recommended to look for certification marks such as one indicating the meat came from one of Japan’s 47 prefectures. This will help ensure that your beef comes from one of the specific breeds allowed in Japan.

How Long to Cook Steak?

Wagyu steaks can take anywhere from three to five minutes on each side to reach the ideal medium-rare internal temperature of 130 degrees Fahrenheit. To avoid overcooking them, use a meat thermometer and prop it up against the side of the steak so that the tip is not submerged in fat or touching bone. It’s best to pull your steak off the heat when it has 5 more degrees until its desired doneness as it will continue cooking as it rests. The final internal temperature will be around 135 degrees Fahrenheit for medium-rare.

Know Your Steak Temperature!

The following is a list of steak temperatures you should know if you want to cook Wagyu steak correctly. Remember that your steak will continue cooking as it rests, so subtract 5 degrees from the desired temperature before taking it off the heat.

Rare: 120 to 125 degrees F

Medium rare: 130 to 135 degrees F

Medium: 140 to 145 degrees F

Well-done: 150+ degrees F

Conclusion:

When it comes to cooking wagyu steak, the most important thing is not how rare you want it or if you want a sear on each side. The most important factor is how long you cook the meat for and at what temperature. Wagyu steaks are very lean cuts of beef, so any overcooking will make them dry and tough. You can use a simple kitchen thermometer to ensure that your Wagyu steak has reached an internal temperature of 145 degrees F (63 degrees C). If you don’t have a thermometer available, simply cut into the center of the steak with a sharp knife: if there’s no pink left in the middle and it looks like cooked ground beef, then your Wagyu steak is done!