Want to know how to cook steak? Wagyu beef is a special cut of meat. It’s prized for its marbling, the white streaks of fat that you’ll see in the meat. This fat makes Wagyu some of the most tender and delicious steak around. But it also means it needs to be cooked a little differently than other cuts. With these simple tips, you can cook your Wagyu perfectly every time.
How To Cook Steak – Select the right steak
When you’re selecting your Wagyu steak, consider the following:
- Select a 2-3 inch thick steak that has good marbling. A high score (12+) is best. But look for a steak with at least an 8 or 9 and preferably in the 11-12 range.
- Choose a steak with good color. You want it darker red than pink and no marbling or white streaks of fat should be present on the surface of your meat.
- Look at size and age when deciding which cut to purchase. The longer it’s been aged, the more tender it will be; however, if you want something more tender still (and less expensive); but something close to its final weight in the age before aging began. The closer it is to being slaughtered.
How To Cook Steak – Freeze the steak
You should always freeze Wagyu steak before cooking it. You can freeze it for up to four months. And if you’re interested in the taste of a raw piece of beef, that’s how long you’d want to keep your steak in the freezer before cooking it. For most people, though, eating frozen steaks isn’t appealing—they’re often tasteless and lacking in flavor.
So, we suggest using fresh meat within two weeks at most. And making sure that any cuts you plan on freezing are already sealed or wrapped properly; in plastic wrap or aluminum foil before putting them into the freezer.
When you take out your frozen Wagyu steak from the freezer (which should be thawed completely), there are a few things to remember:
- Don’t refreeze! We know it’s tempting because we’ve been there ourselves but don’t do it!
- Don’t cook past medium-rare unless that’s what you like best—the fat will become tough if cooked too much past medium-rare (and no one wants tough meat).
How To Cook Steak – Thaw the steak
To thaw the steak, you can do one of three things:
- Place it in the fridge to thaw overnight.
- Put it in cold water and let it sit for 30 minutes.
- Microwave at half power for a few minutes until it’s completely thawed (the timing depends on your microwave).
Seasoning your Wagyu
Wagyu steaks are delicious, but they need to be seasoned properly. A dry rub will help you add flavor, while a wet marinade can tenderize the meat and give it extra moisture. If you know another way of seasoning a mouthwatering steak or just want to share your culinary repertoire and tips with tons of food lovers on TikTok, check out TikTokstorm‘s services.
How to season your Wagyu:
- Use a dry rub to add flavor. If you’re cooking indoors on a grill or in an oven, season your steak with kosher salt, freshly ground pepper, and garlic powder for about 30 minutes before grilling for best results. If you’re cooking outdoors on a gas or charcoal grill, let the steak sit at room temperature for about 15 minutes before cooking so that it doesn’t cool down too quickly when placed on high heat. To get more sauce into each bite of steak, use tongs dipped in water instead of brushing them directly with oil (which can make them greasy).
- Use a wet marinade (or baste) if you want to tenderize the meat while adding moisture and flavor through its surface channels while they cook on high heat (like when broiling).
Starting the cook
- Preheat the pan over medium-high heat and add a tablespoon of oil.
- Pat the steak dry with paper towels, then season on both sides with salt and pepper, to taste.
- Add the steak to the hot pan, being careful not to crowd it (you should have at least a 1-inch clearance between each steak). Sear for 4 minutes on each side for rare to medium-rare doneness or 6 minutes per side for medium-well or beyond; cook times will vary based on the thickness of your cut and its temperature when you started cooking it (see chart above).
- Use an instant-read thermometer to check the internal temperature; this is especially important if you’re cooking prime-grade beef because these steaks are more tender than other cuts and can be overcooked easily!
- Remove from pan and allow it to rest for 5 minutes before serving
