Wagyu beef is a culinary delicacy that is surprisingly simple to prepare. The high ratio of marbling to lean will almost certainly ensure a tender and tasteful steak no matter what your skill level. Our Wagyu experts have gathered our favorite ways of preparing steak to ensure that your wagyu experience will not be easily forgotten.
- When thawing your meat avoid warming it higher than room temperature. That means no hot water or microwave. Try to plan with enough time to allow frozen products to thaw in the refrigerator overnight or on the counter (for no more than two hours)
- Simplicity allows the rich Wagyu marbling to shine, so we recommend seasoning with only high-quality salt and pepper. However, if you are looking for something unique, try our BCW Steak Seasoning.
- Wagyu should be cooked using the same temperature scale as commercial beef. Our experts recommend medium-rare (135°F), as it best compliments Wagyu's flavor and tenderness.
- We typically suggest cooking methods using a skillet or griddle (or water in the case of sous vide) to lock in maximum buttery texture and flavor. The grates of a grill allow for the flavor-packed juices from the steak to drop into the flames.
- Always rest your meat for 3-5 minutes after cooking. This ensures a perfectly finished cooking process that seals in moisture.
- When serving, we recommend cutting against the grain to avoid beef's natural chewiness. Instead, you’ll be working with the natural muscle grain and tenderness of the meat.
Traditional Sear
Preheat oven to 450° F. On the stove, drizzle oil in an oven-safe skillet and heat to medium-high or high. Sear on both sides until golden brown. Finish in the oven for 10-20 minutes depending on desired final temperature and doneness. Rest for 3-5 minutes before serving.
Reverse Sear
Place steak on a wire rack sat on a rimmed baking sheet. Bake at 250° F until the meat is 10-15° F below your desired serving temperature. Remove from oven and sear each side on a high-temperature skillet until a golden-brown crust forms. Rest for 3-5 minutes before serving.
Sous Vide
Fill a pot with water and set the sous vide cooker to 130° F. Submerge the sealed bag with seasoned steak in a water bath. Let the steak cook for 1-3 hours. Remove steak from bag and pat dry with paper towels. Sear in a hot skillet on both sides until a golden-brown crust forms. Rest for 3-5 minutes before serving.