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How to cook the perfect Wagyu Steak

by Gary Green
How to cook the perfect Wagyu Steak

Many of our customers have asked. "How do we cook Wagyu?". It is really quiet easy and simple. You must always remember with a steak of this quality and with so much natural flavour. The KISS (Keep It Simple Stupid) method applies.

The following is a quick and easy way to get the best result.

For a succulent Wagyu steak every time, including Sirloin. Eye Fillet and Rib Eye:

  • Allow the steak to come to rest outside of the refrigerator before cooking (15min(. This allows the meat to relax.
  • Steak should ideally be 230 to 250 grams. No oil or butter is required as the marbling of the Wagyu steak naturally enhances the cooking process.
  • Season the steak with a little sea salt, and place in a non-stick hot griddle pan or BBQ plate.
  • For best results, sear both sides to seal in the moisture and flavour, reduce heat to medium and cook for 3-5 minutes, turning once. This will ensure the heat penetrates through the beef's marbling seams. Don't overcook it.
  • Steaks should rest in a warm place for five minutes, allowing juices to reabsorb and meat to relax. Best cuts for steak are: Sirloin, Rib Eye, and Fillet.
  • Lightly salt and serve with a wedge of fresh lemon. The lemon acid profile gives the steak a great punch.
  • Serve sauces on the side. Our favourites include Whole grain mustard, Horse Radish sauce and Béarnaise sauce.

Most importantly enjoy

 

Mr Wagyu Beef

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