Free Shipping For Orders Over $399! SHOP NOW!

How to Cook Wagyu Steaks (Part 2)

How to Cook Wagyu Steaks (Part 2)

Turn your kitchen into a high-end steakhouse! Here's what you need to know about prepping and cooking Japanese Wagyu beef steaks.

[Preparation]

  1. Cut the meat more than 0.8 inch thick. If you prefer thinner steak, see Cooking Tips (How to cook Steaks 1).
  2. After defrosting (see Defrosting Method), keep it under room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled or overlook whole meat.
  3. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning.
  4. Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good!

[Rare]
Center temperature (45°C/113°F)
Step 1: 
30 second with High Heat
Step 2: 
1 minute with Low Heat
Step 3:
Flip meat (only once)
Step 4: 
 30 second with High Heat
Step 5:
1 minute with Low Heat


[Medium Rare]
Center temperature (50°C/122°F)
Step 1: 
1 minute with High Heat
Step 2: 
1 minute with Low Heat
Step 3:
Flip meat (only once)
Step 4: 
 30 second with High Heat
Step 5:
1.5-2 minute with Low Heat


[Medium]
Center temperature (55°C/131°F)
Step 1: 
1 minute with High Heat
Step 2: 
2 minute with Low Heat
Step 3:
Flip meat (only once)
Step 4: 
 30 second with High Heat
Step 5:
2-3 minute with Low Heat


[Well Done]
Center temperature (75°C/167°F)
Step 1: 
Until you see meat juice
Step 2: 
Flip meat (only once)
Step 3:
Until you see meat juice
Step 4: 
 Until meat becomes tough
If you are interested in Japanese Wagyu and Seafood, please check out our premium quality selections!

What are you looking for?

Your cart (0)

Liquid error (snippets/mini-cart line 16): comparison of Integer with String failed

Add special instructions for seller

Customers Also Purchased