How To Cook Wagyu Steak Perfectly At Home

If you're investing in premium meat like Wagyu steak (the best steak in the world), it's important to know how to cook it properly. This guide will teach you everything you need to know about Wagyu beef and how to cook the perfect steak - every single time.

If you're a steak lover, prepare to be blown away by the amazingness that is Wagyu steak!

This luxurious meat is top-tier, and it's obvious from the first bite. I used to question the high price tag until I tried it myself. It is incomparably delicious and much better than any steak I've ever had, including my Pellet Smoked Steak, my Reverse-Seared Traeger Steak, and even my Air Fryer Filet Mignon with Bacon.

The secret to Wagyu's greatness is the fat that is rendered down during cooking, resulting in a juicy, flavorful steak. It's worth the splurge for a special occasion or simply to treat yourself.

🥩 What Is Wagyu Steak?

Wagyu steak is not your run-of-the-mill beef; it's a well-marbled steak that practically melts on your plate. Hailing from Japan, "Wagyu" literally translates to "Japanese cow" (Wa - Japanese, Gyu - cow).

It's known for its unique genetic predisposition for intramuscular fat. That marbling is the secret sauce, delivering a steak that's not just tender but intensely flavorful and succulent.

🐄 American Wagyu Vs Japanese Wagyu

American Wagyu and Japanese Wagyu beef are known for their exceptional quality and flavor, but there are some key differences:

• Origin: American Wagyu is bred in the United States, combining Japanese Wagyu cattle with American cattle, while Japanese Wagyu comes from Japan and includes purebred Japanese beef cattle like Kobe beef.
• Marbling: Both have significant marbling, but Japanese Wagyu typically has more intricate and finer marbling patterns due to genetics and feeding methods.
• Flavor: Japanese Wagyu is often described as having a delicate flavor with umami and sweetness, while American Wagyu has a bolder, beefier taste.
• Price: Japanese Wagyu tends to be more expensive than American Wagyu die to factors like strict regulations, limited availability, and high global demand for Kobe beef.

While it might not reach the marbling levels of Japanese Wagyu, American Wagyu beef is easy to find at your local butcher shop - and even Costco carries it now.

❤️ Why You Will Love Wagyu Steak

• Incredible marbling. Wagyu beef is famous for its rich marbling, which adds unmatched flavor and keeps the meat tender and juicy.
• Fantastic flavor. The rich, buttery flavor of Wagyu beef sets it apart from other types of steak.
• Incredibly tender. With your first bite of delicious Wagyu steak, you'll understand why it's renowned for its exceptional tenderness.

🥩 Choosing The Best Wagyu Steak Cuts

• Ribeye: Exceptional marbling and rich flavor make ribeye a popular choice. It's tender, juicy, and my personal favorite.
• Striploin: Also known as New York strip or sirloin, striploin offers a balanced tenderness and flavor with a slightly firmer texture than ribeye, while still melting in your mouth.
• Tenderloin: Known as filet mignon, tenderloin is the most tender Wagyu cut with a delicate flavor and buttery texture.

♨️ How To Cook A Wagyu Steak

Step-by-step instructions

Step 1: Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes to one hour before cooking. Use a paper towel to pat the steak dry and remove excess moisture.

Step 2: Season the outside of the steak lightly with salt, pepper, and garlic or your preferred steak seasoning. Don't forget to season the sides of the steak as well. Pat the seasoning into the meat to ensure it sticks well.

Step 3: Preheat your grill to 375 degrees F (or medium-high heat) and place a cast-iron skillet on the grill grates. Place the seasoned steak on the preheated grill into the hot pan. For a 1-inch thick Wagyu steak, cook for approximately 4-5 minutes on each side for medium-rare doneness.

For a steak that is 1.5 inches thick, cook for 5 minutes per side, then cook each side for an additional 2 minutes. This method ensures that the steak is cooked properly without burning.

Use an instant-read thermometer to check the internal temperature of the steak for doneness. Aim for 120°F for rare, 130°F for medium-rare steak, and 135°F for medium.

Step 4: Once the desired internal temperature is reached, remove the steak from the heat and let it rest on a cutting board or plate for about 5-10 minutes to let the juices redistribute.

After resting, slice your cooked Wagyu steak against the grain using a sharp knife and serve immediately.

Note: Remember that cooking times may vary depending on your personal preference and the thickness of the steak. Adjust accordingly based on your desired level of doneness.

💭 Expert Tips To Cook Wagyu Steak

• Let the steaks come to room temperature 30 minutes to one hour before cooking.
• Cook your steak on a cast iron pan to prevent flare-ups and ensure perfect cooking by containing the melting fat.
• Ensure your skillet and grill is preheated before placing the steak on it.
• Use a digital meat thermometer to check the internal temperature. I do not recommend cooking it past medium rare. DO NOT OVERCOOK.
• Let the steak rest for 5-10 minutes before slicing.
• The cooking time may vary based on the thickness of the steaks. Thicker steaks will take longer to cook than thinner steaks.
• You can use a grill such as a gas grill, pellet grill, or charcoal grill - or your stovetop.

🥗 Serving and Pairing

Here are some serving suggestions and wine pairings you may like:

• Serving: Serve your steak with simple side dishes that won't overpower the flavors of the meat. My favorites include oven-roasted potatoes, Traeger smoked corn on the cob, and Panera copycat tomato basil cucumber salad.
• Sauce: Serve it with my basil chimichurri sauce.
• Wine pairing: Wagyu steak pairs well with full-bodied red wines that can stand up to its rich flavors, such as Cabernet Sauvignon, Merlot, or Shiraz.

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- Jeri

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