Turn your kitchen into a high-end steakhouse! Here's what you need to know about prepping and cooking Japanese Wagyu beef steaks.
[Preparation]
- Cut the meat more than 0.8 inch thick. If you prefer thinner steak, see Cooking Tips (How to cook Steaks 1).
- 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.
- 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.
- Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good!
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[Rare]
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Center temperature (45°C/113°F)
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Step 1:
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30 second with High Heat
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Step 2:
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1 minute with Low Heat
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Step 3:
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Flip meat (only once)
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Step 4:
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30 second with High Heat
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Step 5:
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1 minute with Low Heat
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[Medium Rare]
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Center temperature (50°C/122°F)
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Step 1:
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1 minute with High Heat
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Step 2:
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1 minute with Low Heat
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Step 3:
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Flip meat (only once)
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Step 4:
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30 second with High Heat
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Step 5:
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1.5-2 minute with Low Heat
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[Medium]
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Center temperature (55°C/131°F)
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Step 1:
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1 minute with High Heat
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Step 2:
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2 minute with Low Heat
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Step 3:
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Flip meat (only once)
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Step 4:
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30 second with High Heat
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Step 5:
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2-3 minute with Low Heat
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[Well Done]
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Center temperature (75°C/167°F)
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Step 1:
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Until you see meat juice
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Step 2:
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Flip meat (only once)
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Step 3:
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Until you see meat juice
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Step 4:
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Until meat becomes tough
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