To make Wagyu steak, you will need a cast iron, butter, and salt and it will be seared to perfection.
Wagyu steak is one of the more desired steaks in the market. Japanese Wagyu A5 is the best and highest grading beef in the world. The marbling is incredible. To enjoy this amazing steak, you need to know how to make it. This is a steak to be shared and even though it is expensive, it can feed a lot of people. Forget about regular steak, as soon as you try that steak, it tastes like butter. Wagyu usually comes cut about ½ inch thick, as opposed to American steak, which is roughly 1 ½ inches thick.
- Butter (optional)
See recipe card for quantities.
Since the steak is only ½ inches, no need to reverse sear. You will need a cast iron for this. Salt the steak, on both sides, 1 hour ahead.
On the highest heat on your cast iron, let it heat up until smoking. Add the optional butter if you want (wagyu is highly fatty so it is not necessary). Sear the beef for 2-2 ½ minutes on each side, until 125°F for rare. For medium-rare it is 135°F, for medium it is 145°F, or for medium-well it is 150°F.
Hint: You won't need the butter since the wagyu is so fatty, but feel free to use.
Wagyu Beef: Wagyu usually comes cut about ½ inch thick, as opposed to American steak, which is roughly 1 ½ inches thick.
Salt: I used sea salt for this, although you can use any type of salt you want and adjust to your liking.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - Serve on a bed of long grain rice, or sushi rice.
Check out this Reverse Seared Cowboy Steak for another delicious steak at home.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
You won't need the butter since the wagyu is so fatty, but feel free to use.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove