Preparation Methods

Note: Kitchen Under Construction

Please excuse our mess! We have big plans for this part of our site. We are committed to helping people learn the best ways to prepare Wagyu beef and create truly special dining experiences.

Check back often as we roll out more recipes, video tutorials and more. 

We know our relationship with customers doesn't end when you receive your order. The beef still has to be prepared, and that's important to us as well.

Here are a few general pointers to remember when working with Wagyu:

  • Allow ample time for meat to thaw. We put it in the refrigerator for at least 24 hours, and then let it sit at room temperature for a couple hours before cooking begins. Don't defrost in a microwave.
  • For most cuts, salt and pepper are the only seasonings you need. Wagyu provides so much flavor on its own and doesn't need anything sophisticated. Keep it simple.
  • For maximum flavor, we recommend not cooking Wagyu steaks above medium-well. The marbling in this meat has a very low melting temperature, so overcooking will sacrifice some of its signature buttery flavor.

STEAK PREPARATION METHODS

Is there anything wrong with throwing steaks on the grill? Of course not! But many people are surprised to learn about these other methods. In fact, we think they're even better than grilling.

REVERSE-SEAR METHOD

Video tutorial coming soon!

  1. Thaw steaks in refrigerator for 24 hours. Two hours before serving time, take them out and season liberally with salt and pepper. Let them sit at room temperature until cooking.
  2. Preheat oven to 275 degrees. Put steaks in using a baking rack.
  3. Let the steaks come up to the desired internal temperature. We prefer 125 degrees for medium-rare. Depending on thickness and how long they sat at room temperature, this could take anywhere from 10-30 minutes. Be mindful of this and check their temperature regularly.
  4. Before removing steaks from oven, heat skillet on stove with high heat and a little oil (oil with a high smoking temperature works best).
  5. Remove steaks from oven. Sear on the skillet for about 1 minute each side (less for thinner steaks; more for thicker ones). If steaks are very thick, you can also use tongs to sear the edge sides for 10-15 seconds each.
  6. After cooking, let the steaks rest for 5 minutes under aluminum foil before slicing and serving. This will allow the cooking process to be completed more evenly.
  7. Serve and enjoy!
SOUS VIDE METHOD

Video tutorial coming soon!

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