How to Cook Wagyu Beef

Co-authored by Alex Hong and Jessica Gibson

Last Updated: March 11, 2020

If you've managed to get a piece of Wagyu beef, it's important to know the right way to cook it. This expensive Japanese beef is prized for its high fat content and marbleization. Unlike other beef steaks, Wagyu beef should be cooked gently and seasoned only a little. This will let you taste its delicate flavor and soft texture. Serve the cooked Wagyu with flavorful garnishes that cut through the rich taste of the meat.

Ingredients

1/2 to 3/4-inch (12 to 19 mm) thick Wagyu beef steak
Salt
Coarsely ground pepper
1 tablespoon (15 ml) extra-virgin sesame oil
2 large garlic cloves, peeled

For serving:

Cooked white rice
Lime wedges
Wasabi
Coarse salt
Minced chives

Part 1

Part 1 of 3:

Seasoning the Wagyu Beef

1
Bring the Wagyu steak to room temperature. Remove the Wagyu beef from the refrigerator 20 minutes to 1 hour before you plan on cooking it. This will take the chill off of the meat and make it cook evenly.
2
Sprinkle salt and pepper over the steak. Sprinkle one side of the steak with salt and coarsely ground pepper. Avoid pushing the salt and pepper into the steak since you want to avoid over handling the beef.

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3
Heat the sesame oil and garlic in the skillet. Pour 1 tablespoon (15 ml) of extra-virgin sesame seed oil into a cast iron or large skillet. Turn the heat on to medium-high and heat the oil for about 30 seconds. Slice 2 large cloves of garlic and add them to the oil. Heat the garlic in the oil for about 30 seconds.^{[1]
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- The garlic will flavor the neutral-tasting sesame oil. Avoid using toasted sesame oil because it will have a strong nutty flavor.
4
Avoid marinating Wagyu beef. While you may be tempted to marinate your Wagyu steak, the meat really doesn't need it. Marinating the Wagyu beef in acidic ingredients can toughen the meat and hide its rich flavor.
- Remember that you can always season the Wagyu beef steaks once they've finished cooking.

Part 2

Part 2 of 3:

Searing the Wagyu Beef

1
Lower the steak into the skillet. Hold one end of the Wagyu beef with one hand and use chopsticks to lift the other end. Carefully lay the beef seasoned side down in the heated skillet.^{[2]
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- Avoid over handling or stretching the steak because it will make the meat tough.
2
Season the other side of the Wagyu beef. Sprinkle more salt and coarsely ground pepper over the top of the steak in the skillet. This should be the side that you didn't season earlier.^{[3]
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3
Sear the steak for about 1 minute. Leave the beef in the skillet over medium-high heat for 1 minute. This will give it a chance to brown a bit. If your steak is over 1/2 to 3/4-inch (12 to 19 mm) thick, you may need to cook it another minute.
- You should see liquid appear on the top of the steak after it's seared for a minute.
EXPERT TIP

Alex Hong
Executive Chef & Restaurant Owner
Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.

Alex Hong
Executive Chef & Restaurant Owner

Alter your heat and cooking time based on the flavor you want. Alex Hong, the Executive Chef at a Michelin Star restaurant, says: "That depends on what cut you're using. At the restaurant, we grill it super fast on a high temperature, then put it in a low heat oven. We serve it a little more on the rare side, because you keep more of the beef flavor that way."
4
Turn the steak and sear it for 1 more minute. Use a wooden spatula and chopsticks to gently flip the steak over. Cook the steak for another minute or two. You should see both sides become browned, but the inside will be pink.^{[4]
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Part 3

Part 3 of 3:

Serving the Wagyu Beef

1
Take the steak off of the heat. Once the Wagyu beef has reached medium-rare, carefully lift it out of the skillet using a wooden spatula. Avoid using tongs to pull the steak out of the skillet since this could stretch the beef.
2
Rest the Wagyu beef. Let the beef rest for 5 minutes. The steak will continue to cook a little as it rests. Insert an instant read thermometer into the thickest part of the steak. For medium-rare, the beef should reach 145 degrees F (60 degrees C).^{[5]
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- To keep the delicate flavor and texture of the Wagyu beef, don't cook the steak past medium-rare.
3
Pour the pan juices over the steak and season it. Use a spoon or ladle to scoop up any pan juices left in the skillet. Pour these over the Wagyu beef to give it extra flavor. Sprinkle a little extra salt and pepper over the beef and slice it into strips.^{[6]
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4
Set out flavorful garnishes. While you can serve the Wagyu beef as simple strips, consider making white rice to go with the meat. You can also arrange flavorful garnishes that will enhance the richness of the beef. For example, set out:^{[7]
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- Lime wedges
- Wasabi
- Coarse salt
- Minced chives

Community Q&A

Question

What part of beef is used for Wagyu?

Thelma Aliyu

Community Answer

Wagyu is any of four Japanese breeds of cattle. The cut comes from the tenderloin area of the cow, which is not worked very hard, making it a very tender and a lean cut of beef.