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 (seeDefrosting 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!