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!
Trust me, once you sink your teeth into this heavenly piece of meat, you'll understand why it's considered the crème de la crème of steaks.
Before I ever had Wagyu, I thought, "Why would someone pay that much for a steak?"
Now I understand. It is just so dang good. Like SERIOUSLY good. It is the BEST steak I have ever eaten in my entire life.
And I have eaten a lot of steak. I thought my Pellet Smoked Steak and my Reverse-Seared Traeger Steak were the best steaks ever.
Even my Air Fryer Filet Mignon with Bacon was pretty amazing.
Then, I had a bite of Wagyu. My life is forever changed. When cooked properly, the fat within the meat melts down, creating the juiciest and most flavorful steak you will ever have.
If you want to splurge for a special occasion or just because you want to treat yourself, I highly suggest cooking up a Wagyu steak. You will not regret it.
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🥩 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 both highly prized and known for their exceptional quality and flavor. However, there are some notable differences between the two:
- Origin: As the name suggests, American Wagyu is bred and raised in the United States, while Japanese Wagyu comes exclusively from Japan. The specific breeds used also differ - American Wagyu primarily uses a crossbreed of Japanese Wagyu cattle with American cattle, while Japanese Wagyu is derived from purebred Japanese beef cattle like the famous Kobe beef - thus, it is true Wagyu beef.
- Marbling: Both types of Wagyu have a high degree of marbling, which refers to the intermuscular fat that gives the meat its tenderness and buttery texture. While both exhibit significant marbling, Japanese Wagyu generally has more intricate and finer marbling patterns due to genetics and traditional feeding methods.
- Flavor: The intense marbling in both American and Japanese Wagyu contributes to a rich, melt-in-your-mouth experience. However, there are subtle differences in flavor profiles. Japanese Wagyu is often described as having a more delicate flavor with notes of umami and sweetness, whereas American Wagyu tends to have a bolder, beefy taste.
- Price: Due to factors such as strict regulations on breeding and raising practices in Japan, limited availability, and high demand globally for authentic Kobe beef, Japanese Wagyu tends to be more expensive than American Wagyu. However, it's worth noting that there can be variations within each category depending on factors like grade and cut.
Whether you prefer American or Japanese Wagyu depends on personal preference and budget.
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 luscious web of intramuscular fat that melts like butter when cooked. This beautiful marbling adds an unmatched flavor and keeps the meat incredibly tender and juicy.
- Fantastic flavor. The natural flavor of Wagyu beef sets it apart from other types of steak. The rich, buttery flavor makes it a truly indulgent experience that is unrivaled by any other steak.
- Incredibly tender. You'll understand why it's renowned for its exceptional tenderness with one bite of delicious Wagyu steak. It has a luxurious texture, almost melting in your mouth with each chew.
🥩 Choosing The Best Wagyu Steak Cuts
When selecting Wagyu steak, it's important to consider the different cuts available and their characteristics.
- Ribeye: Known for its exceptional marbling and rich flavor, the ribeye cut of meat is one of the most popular choices for Wagyu steak - and my favorite, too. Its tenderness and juiciness make it a favorite.
- Striploin: The striploin, also known as New York strip or sirloin, offers a balance of tenderness and flavor. It has a slightly firmer texture than ribeye but retains the melt-in-your-mouth quality.
- Tenderloin: The tenderloin, often referred to as filet mignon, is the most tender cut of Wagyu steak. It has a delicate flavor and buttery texture, making it a popular choice as well.
🐄 Ingredients
- Wagyu steak. I used pictures of an American Wagyu ribeye steak in this blog post. However, I also cooked a baseball sirloin and a tenderloin steak, and they were all incredibly delicious. You can use any cut of steak in this recipe.
- Seasoning. To enhance the flavor, a simple rub can be applied. You can just use salt and pepper if you like. I used a combination of minced garlic, kosher salt, and freshly cracked black pepper. You don't want to add too much because you want the flavor of the beef to shine through. You could also add a light sprinkle of my Copycat Texas Roadhouse Steak Seasoning or a dash of cayenne pepper if you like.
See the printable recipe card for quantities and a complete list of ingredients.
♨️ How To Cook A Wagyu Steak
Here is a step-by-step guide on how to cook American Wagyu steaks. You can use a grill such as a gas grill, pellet grill, or charcoal grill - or your stovetop. Personally, I think the best way to cook Wagyu steak is on a grill.
First things first, take the steak out of the refrigerator and let it come up 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.
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.
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.
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.
Serve immediately and enjoy your deliciously cooked Wagyu steak!
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.
🥗 Serving and Pairing
Now that your Wagyu steak is perfectly cooked, it's time to serve and enjoy it. Here are some serving suggestions and wine pairings you may like:
- Serving: Serve your Wagyu steak with simple side dishes that won't overpower the flavors of the meat. Some of my favorites include roasted potatoes, smoked corn on the cob, and tomato cucumber salad.
- Wine pairing: Wagyu steak pairs well with full-bodied red wines that can stand up to its rich flavors. Consider wines such as Cabernet Sauvignon, Merlot, or Shiraz to complement the richness of the beef.
❓Recipe FAQs
You can find American Wagyu steak at specialty butcher shops, high-end grocery stores, or online meat suppliers.
Use a meat thermometer to ensure accuracy. The internal temperature should be 120°F for rare, 130°F for medium-rare steak, 135°F for medium.
Yes, you can freeze your Wagyu steak. To prevent freezer burn, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container for up to 3 months.
Wagyu steak is best cooked on a hot grill or a cast iron pan over medium-high heat. The outside will have a delicious sear, while the inside will be juicy and tender.
Both cooking methods will produce delicious results. However, grilling will give a nice flavor, while pan-frying gives you better temperature control.
For cooking steak, you may use butter or oil, but the steak's own fat quickly melts, so no extra fat is necessary.
👩🏻🍳More Beef Recipes You'll Love!
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📋 Recipe
How To Cook Wagyu Steak Perfectly At Home
Ingredients
- 2 Wagyu steaks Ribeye, Sirloin, or Tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon garlic flakes
Instructions
- Prep the Steak: Remove your American Wagyu from the fridge and allow it to reach room temperature for 30 minutes.2 Wagyu steaks
- Remove Moisture: Pat the steak dry using a paper towel, ensuring you eliminate excess moisture for a perfect sear.
- Season: Lightly coat the steak's surface with kosher salt, black pepper, and optional garlic. Don't neglect the sides. Press the seasoning into the meat.1 teaspoon kosher salt, 1 teaspoon coarsely ground black pepper, 1 teaspoon garlic flakes
- Preheat Grill & Skillet: Fire up your grill to 375°F or medium-high heat. Place a cast-iron skillet on the grill grates to preheat.
- Place the Steak: Position the seasoned steak in the hot skillet on the grill. For a 1-inch thick cut, aim for a 4-5 minute cook time per side for medium-rare.
- For Thicker Steaks: If your steak is 1.5 inches thick, sear each side for 5 minutes, followed by an additional 2 minutes per side. This prevents burning while ensuring thorough cooking.
- Check Temperature: Use an instant-read meat thermometer to check for doneness: 120°F for rare, 130°F for medium-rare, and 135°F for medium.
- Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes, allowing the juices to redistribute.
- Slice and Serve: Cut your rested Wagyu against the grain with a sharp knife.
- Enjoy!
Notes
- Let the steaks come to room temperature 30 minutes 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.
- 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.
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