The Ultimate Guide to Cooking Wagyu Steaks: Perfect Results Every Time

Right, let's talk about wagyu steaks. They're not just any old piece of meat, are they? These beauties are about crafting a culinary experience, a symphony of flavour and texture that’ll have you wanting more. I've been a bit obsessed with Wagyu for years. You could say I'm a bit of a fanatic! And over time, I've learned a thing or two about getting the most out of this glorious beef. In this guide, I'm going to share all my secrets – from picking the perfect cut to achieving that perfect sear, and everything in between. So, grab your favourite beverage, settle in, and let's embark on this culinary adventure together.

(Part 1) Choosing Your Wagyu Steak

Let's start at the beginning – choosing the right steak. This is crucial, as the quality of the meat will have a huge impact on the final result.

The Cut

Now, Wagyu comes in all sorts of cuts, each with its own unique characteristics. My personal favourites? Ribeye, striploin, and tenderloin.

Ribeye: This bad boy is known for its rich marbling and flavour. It's a true indulgence, and you can’t go wrong with it.

Striploin: Offers a good balance of tenderness and flavour, making it perfect for grilling.

Tenderloin: This is the most tender cut, but it can be a bit more expensive. It's absolutely divine when cooked properly!

Marbling

The marbling of the meat is a key factor in its flavour and tenderness. The more marbling, the more flavour and the juicier the steak will be. Think of it like little streaks of fat running through the meat, giving it that luxurious, melt-in-your-mouth quality. Wagyu is renowned for its rich marbling, so you’ll find it’s almost impossible to get a bad cut.

Grading

Now, Wagyu grading systems can be a bit confusing, I know. But, in a nutshell, the higher the grade, the better the quality of the meat. Here's a quick rundown:

Australian Wagyu: The grading system goes from "M" (lowest) to "9 " (highest) with a focus on marbling. You'll see things like "M4" or "M7" - the higher the number, the better the marbling.

Japanese Wagyu: They use a four-point scale - A4, A5, A3 and A2. A5 is the top grade, and you’ll find it in the top restaurants around the world.

Buying Wagyu

You can usually find Wagyu at good quality butchers or online retailers. If you're lucky enough to have a local butcher, they'll be your best bet. Don't be afraid to ask questions about the cut, marbling, and grading. And if you’re feeling fancy, don’t be afraid to splurge on some A5! You’ll be rewarded with an experience like no other.

(Part 2) Preparing Your Wagyu Steak

You’ve got your perfect steak – now it’s time to prep it for cooking.

Get It Up to Room Temperature

You’ll often hear chefs say that you should always bring meat to room temperature before cooking. Now, this is important for Wagyu, as it helps to even out the temperature of the meat, resulting in a more evenly cooked steak. I’d recommend taking it out of the fridge about 30 minutes before you’re ready to cook. It might seem like a small detail, but it really makes a difference.

Seasoning

Keep it simple – salt and pepper are all you really need. Salt draws out the moisture, so season liberally, about 30 minutes before cooking. This will help to create a nice crust on your steak.

(Part 3) The Art of the Sear

Alright, now we’re getting to the good stuff. The sear is what gives your Wagyu steak that incredible crust and flavour.

Heat Is King

You need to cook your Wagyu over high heat, ideally on a cast iron skillet or grill. Aim for a temperature of around 450°F (232°C). You want that pan or grill screaming hot!

Get It Smoking Hot

Heat your pan or grill until it’s super hot – you should see a bit of smoke rising. This is a sign that your pan is ready for the Wagyu! Then add your steak and don’t move it! This will help to create a perfect crust on the outside.

The Sear

Now, here’s where the magic happens. Sear each side of your steak for 3-4 minutes, or until a nice, crispy crust forms. You'll hear a delightful sizzle as the meat hits the hot pan. Don’t worry about cooking the inside just yet; we’ll deal with that later.

(Part 4) Finishing the Cook

So, your steak has got that gorgeous crust – now it’s time to finish cooking the inside.

Reduce the Heat

Reduce the heat to medium-low and flip the steak. You can now add any additional seasonings or herbs that you like. A sprig of rosemary, a pinch of garlic powder, or even a drizzle of olive oil can add extra flavour.

cooking times

Here are some approximate cooking times for different levels of doneness, based on a 1-inch thick steak:

Doneness	internal temperature (°F)	Cooking Time (each side)
Rare	125-130	4-5 minutes
Medium Rare	130-135	5-6 minutes
Medium	135-140	6-7 minutes
Medium Well	140-145	7-8 minutes
Well Done	145-150	8-10 minutes

Resting

Once your steak is cooked to your liking, take it off the heat and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut. It’s a crucial step, so don’t skip it!

(Part 5) Serving Your Wagyu Steak

It’s finally time to enjoy your culinary masterpiece.

Slicing

Slice your steak against the grain, about ?? inch thick. This will help to make it more tender and easier to chew. Think of it like slicing a loaf of bread - you want to cut across the grain, not with it.

Accompaniments

There are endless possibilities for accompaniments to your Wagyu steak. I love to keep it simple with a side of roasted vegetables or a green salad, but you can also get fancy with mashed potatoes, asparagus, or even a mushroom sauce. The beauty of Wagyu is that it’s versatile and works with a wide range of flavours.

Wine Pairing

For a truly decadent experience, pair your Wagyu steak with a full-bodied red wine. Cabernet Sauvignon, Merlot, or Shiraz are all excellent choices. If you’re feeling adventurous, try a Zinfandel or a Malbec. They’ll complement the richness of the Wagyu beautifully.

(Part 6) Mastering the Perfect Wagyu Steak

Ok, so you’ve followed all the steps. Now it’s time to fine-tune your skills and become a Wagyu master.

Don’t Overcook It

The key to cooking Wagyu steak perfectly is to cook it to your desired doneness and then stop. You don’t want to overcook it – this will make it tough and dry. It’s best to err on the side of undercooked rather than overcooked.

Get a meat thermometer

Invest in a good meat thermometer. It will help you get the perfect internal temperature every time. You'll be able to cook your steak to the exact level of doneness that you want.

Experiment with Different Cuts

Don’t be afraid to try different cuts of Wagyu. Each cut has its own unique flavour and texture. You might discover your new favourite cut!

Don’t Be Afraid to Get Fancy

Wagyu is a special occasion meat, so don’t be afraid to get fancy. Experiment with different seasonings, sauces, and sides. Think about your favourite flavours and how they might pair with the richness of Wagyu.

(Part 7) Wagyu steak faqs

Now, I know you’ve got questions – that’s why I’m here to help.

1. How Much Does Wagyu Steak Cost?

Wagyu steak can be more expensive than other types of beef, but it’s worth it for the quality and flavour. Prices will vary depending on the cut, marbling, and grading. But, expect to pay anywhere from ??20 to ??50 per steak. You’re paying for quality and flavour, so it’s an investment in a truly delicious experience.

2. What Is the Best Way to Store Wagyu Steak?

Store your Wagyu steak in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but it's best to thaw it in the refrigerator overnight before cooking. This will help to preserve the quality of the meat and ensure it’s ready to cook when you are.

3. Is Wagyu Steak Good for You?

Wagyu steak is high in fat and calories, so it’s not the most healthy choice. However, it’s also rich in conjugated linoleic acid (CLA), which has been linked to various health benefits. Enjoy in moderation!

4. Can I Cook Wagyu Steak on the Stovetop?

Yes, you can cook Wagyu steak on the stovetop, but you’ll need a cast iron skillet or a heavy-bottomed pan to get a good sear. Don’t forget to use high heat! The stovetop method is a great option if you don’t have a grill or a barbecue.

5. How Can I Tell if Wagyu Steak Is Cooked Properly?

Use a meat thermometer to check the internal temperature of your steak. If you don’t have a thermometer, you can use the “finger test” – press on the steak and check the firmness. A rare steak will be soft, a medium-rare steak will be slightly firm, and a well-done steak will be very firm.

(Part 8) The Wagyu Experience

So there you have it – the ultimate guide to cooking Wagyu steaks. Now, I’m not saying that you’ll become a professional chef overnight, but with a bit of practice and patience, you’ll be able to impress your friends and family with delicious and perfectly cooked Wagyu steaks. And remember, cooking Wagyu isn’t just about the food – it’s about the experience. So, put on some music, pour yourself a glass of wine, and enjoy the journey. You deserve it.