5 Ways to Wagyu: Preparing American Wagyu Beef

Have you tried American Wagyu beef? Known for its luscious texture, delectable flavor, and extraordinary marbling, Wagyu beef is a delicacy that can be intimidating if you are unsure as to how to prepare it. Don’t worry! We can help, with these five ways to prepare American Wagyu beef, recommended by acclaimed Chef Ryan Andre.

Seared Wagyu Steak

If you’re looking for a simple, straightforward way to experience the greatness of American Wagyu, go for a classic cut of steak like Ribeye or New York Strip. Less is more when preparing Wagyu, so use simple cooking methods and don’t over season your steak, just stick with salt and pepper. If your steak is frozen, let it thaw in the refrigerator, pat it dry with a paper towel, allow it to come to room temperature, then cook it on a flat surface like a cast-iron skillet, where you won’t risk losing any fat to the flames of your grill. Heat the skillet, add a little bit of oil or butter, and wait until it begins to smoke before you drop in the steaks. It only takes two to three minutes per side to create a beautiful crust on a one-inch steak, and then another four to five minutes at 400° in the oven will cook your steak to medium rare. Six to seven minutes will make it medium, but err on the side of caution when cooking Wagyu. Overcooking it is a waste, because it causes the steak to lose the fat that gives it such a beautifully rich flavor. If you’re nervous, you can always try a reverse sear, starting out with the steaks in a 275° oven on a sheet pan for 15 to 20 minutes, until they reach between 90° and 95° for medium rare or 100° to 110° for medium. Finish on a heated skillet, just long enough for a nice crust to form. Always let your steak rest 7 to 10 minutes after cooking so the moisture can redistribute. For a more advanced steak recipe, try this New York Strip with Browned Butter and Chimichurri

Braised Wagyu Short Ribs

Short ribs are tougher than other cuts, so they do well with low and slow cooking methods like braising or using a slow-cooker. Chef Ryan recommends braising them in red wine, tomato paste, and beef broth. After browning the short ribs on all sides in a Dutch oven, add enough of the wine, paste, and broth mixture to come ¾ of the way up on the short ribs. You can also add carrots, onions, fresh thyme, rosemary, and other flavorful ingredients. Cover and cook at 350° for four to five hours or until tender.

Gruyere-stuffed Wagyu Meatloaf

It might seem counterintuitive to cook gorgeous, expensive beef into a meatloaf, but when the meatloaf is as elegant as this one, it makes perfect sense. Be careful to mix the ingredients when the meat is cold, without overmixing. Of course, there are other great ways to cook ground Wagyu, like Wagyu Cali BurgersFresh Wagyu Beef Breakfast SausageWagyu Dumplings, or Wagyu Meatballs and Sweet Pea Risotto.

Sirloin Tri-tips Wagyu Tostadas

You may not be familiar with Sirloin Tri-Tip steaks, but they’re worth trying. This triangular cut from the bottom of the sirloin can be prepared in a number of ways, and when it’s Wagyu, it’s exceptionally flavorful. You can bring out the tender juiciness by marinating, as is done in this recipe for Garlic Citrus Tostadas.

Marinated Grilled Wagyu Hot Dogs

Even a hot dog is more of an haute-cuisine dog when the meat is Wagyu. Try this fun Banh Mi Dog, made with marinated Wagyu beef hot dogs, picked carrots, homemade pate, and Sriracha mustard.

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)333-2800 or contact us through our website for more information.