Being based in the Flint Hills of Kansas may not be ideal for grilling year-round but we have great solutions to still have the premium taste of Wagyu, even on the chilliest, winter days! Check out how our Wagyu experts cook their Wagyu steak when they can’t be outside or don’t have access to a grill.
1. Reverse Sear
Doing a reverse sear is an easy, tasty way to achieve a nice juicy, tender Wagyu steak. A traditional reverse sear uses an oven, we like to set ours at 250° F for 25 to 30 minutes, then setting in a skillet, making sure it has already been heating over high heat and has let butter melt in it, and letting it cook for about 45 seconds per side.
If you are looking to try something new, we have a different way to do a reverse sear on your Wagyu steak! Instead of the traditional oven, this method uses an air fryer. Set the air fryer to 400° F for a few minutes before placing the Wagyu steak in the air fryer and cooking for 8 minutes. While Wagyu steak is cooking, heat skillet over medium-high heat until smoking hot. Set in skillet once done in air fryer, searing each side for 1 to 2 minutes, adding butter and minced garlic to spoon over the steak.
2. Skillet
To some, pan searing is the best and easiest way to cook a steak. At Booth Creek Wagyu, we love a simple, delicious way to cook our favorite Wagyu steak. For this method, heat your skillet over medium-high heat until it is very hot. Once it reaches that very hot stage, you can add your choice of oil then add the steaks once you pan is coated with oil. Let your steak set being untouched for about 3 minutes, then flip and repeat on the other side for 3 minutes. This will give each side a nice golden-brown crust and keep the Wagyu steak juicy and tender. Use a meat thermometer to make sure you’ve achieved your desired doneness, we suggest medium rare at 130° F.
3. Sous Vide
If you have some time on your hands, using the sous vide technique for your Wagyu steaks is the way to go! We love this method to really get that natural buttery flavor of Wagyu and keep the juices within. Start with filling a large container with water, then attach the sous vide to the container and setting it to 130° F. Let the water come to the temperature before placing your bag of Wagyu steak and choice of seasonings into the container. Once in the container, let is sous vide for at least 2 hours, your Wagyu steak can be left in there for a maximum of 4 hours. Remove your bag from the sous vide, take the steak out of the bag, and place on a plate. Once this is done, heat a skillet over high heat, then add oil of your choice to the pan, we suggest Wagyu Tallow. Once you can smell the oil, place the Wagyu steak in the skillet, searing on each side for one minute. After searing, remove from heat and let it rest for 10 minutes before slicing.
Now that you have learned the different ways to cook Wagyu steak, you are set to treat that special someone, or just yourself – we don’t judge, to the premium, delicious flavor of Wagyu steak for that next date night in.