Cooking Kosher Wagyu at home is easier than it looks. The marbling does most of the work, so the job is mostly not to get in its way. Here is the simple method we use for steaks, the cuts that suit each style of cooking, and five easy ideas for your next meal.
Before you start
- Thaw it slowly. Move the beef from the freezer to the refrigerator 24 to 48 hours ahead. Never use the microwave or hot water, which ruins the texture.
- Take the chill off. Let steaks sit at room temperature for about 30 minutes so they cook evenly.
- Season simply. Kosher salt and freshly ground pepper are all Wagyu needs.
Pan seared steak, step by step
- Heat the pan. Use a heavy skillet or cast iron over medium high heat. A few drops of water should sizzle right away.
- Sear. Add a little oil with a high smoke point, such as canola or avocado. Sear 2 to 3 minutes per side for a golden crust. Leave space between pieces so they sear instead of steam.
- Baste. In the last minute, spoon over olive oil with crushed garlic and fresh herbs.
- Finish thick cuts in the oven. Move them to a 375°F (190°C) oven for 5 to 10 minutes.
- Check the temperature. Medium rare is 130 to 135°F (54 to 57°C), medium is 140 to 145°F (60 to 63°C). Wagyu cooks faster than regular beef because of its fat, so start checking early.
- Rest. Give it 5 to 10 minutes before slicing so the juices stay in the meat.
Which cut for which method
- Ribeye: made for pan searing with an oven finish, or the grill.
- Chuck eye steak: a flavorful, more affordable cut with a lot of ribeye character. Pan sear or grill it.
- Brisket: a classic kosher cut for smoking or braising, always low and slow. See our smoked brisket recipe.
- Ground beef: burgers, meatballs, tacos. The fat keeps every bite juicy.
Five easy ideas for your next Wagyu meal
- Grilled steak. Salt and pepper, then high heat for about 4 to 5 minutes per side.
- Stir fry. Thin slices of beef and vegetables in a very hot wok or pan with a little oil, cooked fast. A great way to use leftovers.
- Pot roast. Sear the beef, add vegetables and liquid, and cook covered until tender.
- Sliders. Small Wagyu patties make a great starter, or a full meal on bigger buns. Cook them to medium rare.
- Tacos. Seasoned ground Wagyu in warm tortillas. Here is our tacos and burritos recipe.
What to serve with it
- Mashed potatoes made with olive oil
- Grilled seasonal vegetables to balance the richness
- A full bodied red such as Cabernet Sauvignon or Merlot
Looking for more? Browse all our recipes, each with the cut to buy.
