Cooking Wagyu

Keep it Simple

With such high-quality meat, you want to let its natural flavor shine. Avoid heavy marinades or seasonings that could overpower it.

Bring it to Room Temperature

Before cooking, let the Wagyu sit out of the refrigerator for about 30 minutes to an hour. This allows for more even cooking.

Use High Heat

Whether you're grilling, pan-searing, or broiling, make sure your cooking surface is hot. A high heat sear will help caramelize the fat and create a delicious crust while keeping the inside tender.

Minimal Seasoning

A sprinkle of salt and pepper is often all you need to enhance the flavor of Wagyu. Some purists even argue that salt alone is enough.

Doneness

Because of its marbling, Wagyu cooks faster than other types of beef. Aim for medium-rare to medium at most to preserve its tenderness and flavor.

Resting

After cooking, let the Wagyu rest for a few minutes before slicing. This allows the juices to redistribute and ensures a juicy steak.

Slice Against the Grain

When serving, slice the Wagyu against the grain to ensure tenderness.