Wagyu steak is renowned worldwide for its exceptional marbling and melt-in-your-mouth tenderness. Cooking this premium beef requires finesse to fully unlock its rich flavors and unique texture. In this article, we will explore two popular methods for cooking Wagyu steak: grilling and pan-frying.
1. How To Grill Wagyu Steak
Ingredients
- Wagyu steak (1-1.5 inches thick)
- Kosher salt or sea salt
- Freshly ground black pepper
- Olive oil or high smoke point oil
Instructions
Step 1: Preparation
Remove the Wagyu steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
Step 2: Seasoning
Gently pat the steak dry with paper towels to remove excess moisture. Then season both sides of the steak generously with kosher salt and freshly ground black pepper. Wagyu beef is naturally flavorful, so keep the seasoning simple to allow the meat’s taste to shine.
Step 3: Preheat the Grill
Preheat your grill to high heat (around 450-500°F). Make sure the grates are clean and well-oiled to prevent sticking.
Step 4: Grill
Brush the Wagyu steak with a thin layer of olive oil or high smoke point oil to prevent sticking.
Place the steak on the hot grill and cook for 2-3 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F.
For a beautiful crosshatch pattern, rotate the steak 45 degrees halfway through each side’s cooking time.
Keep in mind that Wagyu steak cooks faster than other cuts due to its high fat content, so monitor it closely.
Step 5: Rest & Slice
Once the steak reaches your desired doneness, remove it from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender result.
Slice the Wagyu steak against the grain to maximize tenderness and serve immediately.
2. How To Pan-Fry Wagyu Steak
Ingredients
- Wagyu steak (1-1.5 inches thick)
- Kosher salt or sea salt
- Freshly ground black pepper
- Olive oil or high smoke point oil
- Butter (optional)
Instructions
Step 1: Preparation
Follow the same preparation steps as for grilling by letting the steak come to room temperature and patting it dry.
Step 2: Seasoning
Season the steak with kosher salt and freshly ground black pepper on both sides.
Step 3: Preheat the Pan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of olive oil or high smoke point oil and let it get hot but not smoking.
Step 4: Sear
Place the seasoned Wagyu steak in the hot pan and sear for 2-3 minutes on each side for medium-rare, using a meat thermometer to check for an internal temperature of 130-135°F.
Optional: Add a knob of butter during the last minute of cooking for extra richness and flavor. Baste the steak with the melted butter for a luxurious finish.
Step 5: Rest & Slice
Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
Slice the Wagyu steak against the grain, arrange it on a plate, and serve immediately.
3. Tips When Cooking Wagyu Steak
Choose the right cut: Wagyu steak comes in various cuts, such as ribeye, sirloin, and filet. Choose the cut that suits your preferences and cooking method.
Don’t overcook: Wagyu steak is best enjoyed medium-rare to medium. Overcooking can result in the loss of its unique tenderness and flavor.
Use a meat thermometer: Invest in a quality meat thermometer to ensure your steak reaches the desired doneness without guesswork.
Rest the steak: Letting the steak rest after cooking is crucial. It allows the juices to redistribute, ensuring a moist and flavorful bite.
Experiment with seasonings: While simple seasoning is often preferred, feel free to experiment with complementary herbs, spices, or marinades to create unique flavors.
I hope that with the instructions in this article and a little practice , you can savor the exceptional flavor and tenderness of Wagyu steak in the comfort of your own home.
