Meat Master
Wagyu Steak Cooking Tips & Guide
Wagyu steak is widely regarded as the pinnacle of luxury beef. It’s a true showcase of exquisite marbling, melt-in-the-mouth tenderness, and indulgently rich flavour. Celebrated around the world, Wagyu steak is an extraordinary cut which calls for thoughtful preparation and respect in the kitchen.
Discover what makes Wagyu steak so exceptional, and explore our chefs’ expert tips for cooking it to perfection!
What is Wagyu Steak?
With such a renowned profile and an exotic sounding name, exactly what is Wagyu steak? The name ‘Wagyu’ translates to ‘Japanese cow’, and it refers to cattle breeds that are specifically known for their genetic predisposition to exceptional marbling.
Marbling is popular not just for how it cooks, but for the magic that it has during the cooking process. The creamy white marbled lines are actually intramuscular fat, which melts into the beef as it cooks. This infusion creates a luxuriously succulent texture, resulting in that incredible melt-in-your-mouth effect that’s so distinctive within premium levels of beef.
While they’re originally from Japan, Wagyu cattle are now raised in several countries. Quality standards ensure strict breeding and feeding practices are followed to maintain the premium quality of Wagyu steak.
Preparing Your Wagyu Steak
When choosing your Wagyu steak, always look for even marbling throughout the cut – it should almost resemble a snowflake-like pattern. This fat should be a cream or white colour, and have no signs of yellowing. Look for cuts that are bright red in colour as this shows the meat is fresh.
Selecting the Best Cut
When choosing your Wagyu steak, always look for even marbling throughout the cut – it should almost resemble a snowflake-like pattern. This fat should be a cream or white colour, and have no signs of yellowing. Look for cuts that are bright red in colour as this shows the meat is fresh.
Marinating Tips
As Wagyu steaks are naturally rich in flavour, you only need a small amount of seasoning to complement it. A light sprinkle of high-quality sea salt and freshly ground black pepper is often all that’s needed to elevate the velvety beef.
Apply this seasoning just before you start cooking to prevent drawing out excess moisture from the steak.
Understanding Wagyu Grades
Wagyu beef is graded on a scale that measures marbling, colour, firmness, and texture. The highest grade is A5, which represents the pinnacle of Wagyu quality. A5 Wagyu steak boasts the most intense marbling and flavour, offering an unparalleled dining experience. Lower grades, while still excellent, have less marbling but can be more approachable for those new to Wagyu.
Cooking Techniques
There are many ways you can cook a Wagyu steak! Using our tips on how to cook Wagyu steak, we’ll show you the best methods, whether you’re hosting a BBQ night with friends or looking to upgrade your midweek meal.
Grilling Wagyu Steak
Grilling Wagyu steak unlocks a deliciously smoky barbecue flavour:
- Start by preheating your grill to high heat.
- Sear the Wagyu steak for around 3 to 4 minutes on each side for medium-rare.
- Make sure to use tongs to flip the steak instead of a fork, as tongs prevent the meat from being pierced.
- For thicker cuts, finish cooking over indirect heat to achieve desired doneness and enrich with a smoky flavour.
Pan-Searing Wagyu Steak
If you’re after a beautifully caramalised crust, pan-searing Wagyu steak should be your cooking method of choice:
- Heat a heavy frying pan or skillet over medium-high heat.
- Add a medium sized drop of oil that has a high smoke point.
- Sear the steak for 3 to 4 minutes per side.
- Ladle the steak with rendered fat to enrich.
- For medium-rare, ensure the internal temperature reaches 54°C.
Sous-Vide Wagyu Steak
Leave nothing down to chance and sous-vide your Wagyu steak for perfect results. For a medium-rare finish, follow our easy guide:
- Set your sous-vide device to 54°C.
- Season your cut according to our guide above.
- Vacuum-seal the seasoned steak.
- Cook slowly for 1 to 2 hours.
- After cooking, gently pat the steak dry.
- For a beautiful crisp, quickly sear in a hot frying pan.
Temperature Guide for Wagyu Steak
To make the most out of the premium beef, we recommend cooking Wagyu steak to medium-rare or medium, depending on your personal preferences! Understand how different internal temperatures equate to levels of doneness with our guide:
- Rare: 52°C
- Medium-Rare: 57°C
- Medium: 62°C
- Well Done: 73°C
The internal temperature will continue to rise slightly as it rests, so try to remove the steak from heat when it’s a few degrees below your desired temperature.
Resting and Serving Your Wagyu
Resting is a crucial part of the cooking process that lots of people try to rush. For Wagyu steak especially, allowing the meat to rest for 5 to 10 minutes is crucial for enabling the juices to settle and redistribute.
For best serving practice, always slice the steak against the grain for maximum tenderness. We recommend serving alongside simple dishes that let the steak shine, like grilled vegetables or a light salad.
Other Meat Cuts
Experience Wagyu Steak at The Meat & Wine Co
Discover how succulent top quality Wagyu steak can be at The Meat & Wine Co in Mayfair. Experience fine steak dining from the very chefs that are sharing their tips in our Meat Master guide and gain inspiration for your next culinary adventure! Book your table today and treat yourself to the best Wagyu steak London has to offer!