When you want to eat one of the best, most tender, mouth-watering, flavor-filled steaks in the world, the only meat that’s going to satiate that craving is a Wagyu steak.
This Japanese beef has forged the sort of global reputation that has seen it climb to the top of the menus in the finest restaurants and led to it becoming one of the only steaks that Michellin starred chefs dream about at night.
Wagyu, which literally means Japanese cow, is a cut above almost every other cut of meat, and if you want to dine like royalty, then you’re going to need to know the best ways to cook Wagyu so that by the time it hits your plate, it hasn’t lost any of its rich, deep flavors.
And the first thing you need to know about Wagyu is how long you should cook it for.
How Long Should I Cook Wagyu Steak?
The best way to cook Wagyu steak is the same way that you should cook any good steak, it needs a perfect sear on each side, that depending on how well you like your steak done, shouldn’t take any longer than three or four minutes in an already hot pan.
If you prefer your steak rare, then you’ll only need to cook the steak for three minutes on each side, but if you like it a little more well done than that add between thirty seconds and one minute per side to seal in all the mouth-watering flavor.
Then, when you’ve finished cooking, the only way that you’re going to be able to tell if your steak is ready to be eaten is by gently sliding a meat thermometer into it.
When the probe is in place, as long as its dial hits, and reads one hundred and thirty, you can start carving into that prime cut. If it doesn’t, put it back in the pan and give it a little more heat.
How Do I Cook Wagyu Beef Slices?
Well, the best bit of advice that we can give you, is to cook it carefully. Actually, it all depends on how thinly you’ve sliced your beef, and how well you like it cooked.
One of the most important things to remember is that if you’re going to slice the steak into strips, make sure you use a great cut of meat like a Wagyu Tenderloin.
As long as the prime ingredient is right, you won’t have to do a lot of work to bring out all of the great flavors of Wagyu.
This is the bit where a lot of amateur chefs would start telling you about how important it is to create a stock or to season and coat your pan with a specially created jus in order to propel the flavor of your Wagyu into the stratosphere.
We’re not like those chefs, and we’re not going to tell you to do that.
We’re not going to tell you to do it, because we believe that Wagyu is imbued with the sort of flavor that you don’t want to spoil. All you need is a hot pan.
As soon as your pan is hot, drop your steak slices in, flash fry them on both sides until they’re seared, and cooked the way that you like your steak. If you want any extra flavor, there are plenty of sauces that you can whip up to add a little extra something.
But the only one you’ll need with Wagyu, and the perfect accompaniment for it, is a nice thick peppercorn sauce.
How Do I Cook Wagyu Steak In A Cast Iron Skillet?
We love cooking with a cast-iron skillet, it levels the kitchen playing field and makes everything easy.
The best way to cook a Wagyu steak in one is to turn the heat up on your stove, make sure that skillet is super hot, add a little olive oil and maybe a few fat trimmings from your steak to the skillet, let it simmer for sixty seconds and then put your Wagyu in the skillet.
Remember, three minutes per side if you like your steak rare and four if you prefer a medium cook. As soon as it’s seared and ready, take it out of the skillet and let it rest for a couple of minutes.
A little tip? If you wait around six to six and a half minutes before cutting into your skillet-cooked steak, it’ll give all of the juices in it a chance to soak into every atom of your Wagyu.
How Do I Cook Wagyu Steak On The Stove?
It’s going to sound like we’re preaching to the choir, but all you need to cook a great Wagyu steak on your stove is a good cut of meat, high heat, and a good skillet or pan to cook it in.
As long as the heat is high and the temperature is right, all you need to do is cook your steak for between three and four minutes per side, depending on how well you like it cooked, and once it’s seared and done, take it off the stove and let it rest for six or seven minutes and your little taste of heaven will be ready to eat.
How Do I Cook A Porterhouse Wagyu Steak?
Porterhouse isn’t easier, or more difficult to cook than any other cut of steak, and the secret to cooking it well is by making sure that the steak you cook is a great cut of meat. It’s the same old story again.
High heat, a good skillet, a little olive oil and fat from the steak, and three to four minutes per side for the Wagyu to reach seared perfection.
As porterhouse is traditionally a thicker cut of steak, you might want to put the seared steak on a warm plate and let it finish cooking in the oven on low heat for another ten minutes.
Or, if you’re anything like we are, you’ll just want to dive straight into the steak after it’s spent a few minutes resting.
How Do I Pan Fry Wagyu Steak?
Let’s cut straight to the chase, through all culinary doublespeak and the terminology that chefs like to use to try and confuse all of the amateur cooks and home-based steak fans who just want to enjoy the best cut of steak that they can in the comfort of their own dining room.
Pan-frying a Wagyu steak isn’t any different from cooking it with a cast-iron skillet. Heat, the right cut of wagyu meat, and timing are everything. As long as you follow the same, simple set of rules for cooking Wagyu in a skillet, you’ll pan fry your steak to perfection.
How Do You Cook Wagyu Sirloin?
Part of the joy of enjoying a good steak is finding out as much as you can about the different cuts of meat and how they can exponentially change the flavor profile of a steak.
A sirloin is taken from the rear of a cow, and as its name suggests (Sirloin comes from the French word “surlonge” which literally means above the loin), should be cooked in the same way that all Wagyu steaks are.
With care, attention to detail, a lot of heat, and just the right amount of time in the skillet.
Whether or not you’re a sirloin fan depends on how thick you like your steak and how much fat you like your steak to be riddled and bursting with.
But if you are a devoted sirloin uber-fan, once you’ve tasted Wagyu sirloin, you’ll never want to eat any other cut of steak again.
What Is The Best Way To Cook Wagyu Steak?
The best way to cook Wagyu steak is, in our culinary book at least, the only way to cook it. Forget all about using any other ingredients, all you need to concentrate and focus on is the steak.
Nothing else matters. And all you need to cook a Wagyu steak to mouth-watering perfection is a good skillet, high heat, and the right amount of time.
You’ve probably already guessed the methodology that we’re going to tell you to use, but even though we’re repeating ourselves, we’re going to tell you how to do it again.
Make sure your skillet is hot, and when we say hot, we mean really hot, add a little olive oil and a few fat trimmings from your steak to the skillet, and then let them simmer for sixty seconds.
Add your steak to the skillet and cook it for three minutes for a rare sear and finish or four for a medium one. Take the steak out of the skillet, let it rest for six or seven minutes, and then tuck straight in and enjoy the ride to steak heaven.
What Temperature Do You Cook Wagyu Steak?
That all depends. If you’re using your stove to finish cooking a thick steak like a Porterhouse, then you should ideally set your oven to around two hundred and fifty degrees and give it the right amount of time to reach your desired temperature.
However, if you’re going to cook your Wagyu the only way it should be cooked, then turn the burners on the top of your stove all the way up, because the hotter your skillet is when you cook your Wagyu, the better it’s going to taste when you eat it.