Are you interested in trying Wagyu beef but feeling a little bit daunted? Eating a Wagyu steak in a restaurant can be cost-prohibitive, but many people worry they won’t be able to match restaurant quality at home. We’re here to help, with some cooking tips that will help you learn how to cook a steak that’s so delicious you won’t even be able to tell it wasn’t cooked by a professional chef.
There are a few different ways to cook Wagyu. If you’re concerned about eating a full steak when the meat is so fatty and richly marbled, you might prefer using ground Wagyu as meatballs or burger patties. However, one of the things that’s notable about Wagyu is that the fat it contains is healthy fat, similar to the fat found in olive oil or salmon.
If you’re interested in eating a Wagyu steak, it’s important to note that every good Wagyu steak recipe begins with proper handling of the meat. If your Wagyu is frozen, it should be thawed slowly in the refrigerator, and eaten within 48 hours of being thawed. About an hour before cooking, take your Wagyu out of the refrigerator and allow it to reach room temperature. Because Wagyu takes requires less cooking time than typical beef, the pre-cooking, slow, steady rise in temperature is important It allows the fibers of the meat to relax so that the meat will cook more evenly.
It’s not really necessary to season Wagyu beef. The meat is richly flavorful all on its own, and you don’t want to mask the flavor of all that exquisite marbling. If you prefer some seasoning, a little bit of salt and pepper should suffice, sprinkled sparingly over the meat. Between seasoning and cooking, allow the meat to rest so that the flavors can combine.
There are different opinions on the best way to cook Wagyu beef. Some people prefer a grill, while others believe a well-seasoned cast iron skillet is the better way to go. One popular traditional Japanese method for cooking Wagyu is to cut it into thin strips and sear it in a cast iron skilled greased with a little fat you’ve trimmed from the steak. On one point, just about everyone agrees: err on the side of a rare steak when you’re cooking Wagyu. Cooking Wagyu too long can make it tougher and drier than it should be.
Cooking Wagyu in a skillet allows you to make the most of the flavorful fat and retain control over the heat. If you’re using a grill, you lose some of the fat and must pay much more attention to avoid overcooking your meat. Whether you’re using a skillet or grill, preheat before adding the meat. For the skillet, use medium to high heat and swirl some of that gorgeous fat around the pan before you cook your Wagyu. With a grill, you’ll want to use a high setting and sear your Wagyu quickly. Once it’s cooked, let the meat rest for five minutes while you heat your plates to prevent the meat from losing any of its wonderful texture through contact with a cold plate. For top-quality American Wagyu Beef, you can trust Triple T Ranch. Located in south Alabama, our small, family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu association. Call (251)732-5160 or contact us through our website for more information.
