In this article, I’ll show you how to cook a wagyu topside roast. Wagyu beef is among the world’s most luxurious food items. The pride of Japanese cattle sits well next to oysters and white truffles. Therefore, whenever you get your hands on some Wagyu beef, you must make sure the experience counts. Unlike other beef, Wagyu steaks should be gently cooked. Put on your apron and let’s head right in!
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And if you are looking for a more general guide about grilling Wagyu Steaks then read my article: How do you grill wagyu steak?
How to Cook the Perfect Wagyu Topside Roast
Cooking Wagyu beef is far from complicated. However, like any other recipe, you don’t want to invest time and effort in something that comes out less than perfect.
To maintain the tenderness of wagyu beef, it’s cooked on relatively low heat for a long time. This cooking technique ensures that the fat inside the meat is properly cooked. You’ll also need some great quality meat for best results. If you want to buy ethically farmed and authentic Wagyu steaks then head over to CrowdCow.
Step 1: Prepare
Take the thawed wagyu meat out of the fridge and let it sit until it reaches room temperature. This would take about an hour.
If you attempt to roast it right from the fridge, you’ll risk having an uncooked middle. On the other hand, when you allow the meat to get to room temperature, it cooks more evenly. Remember, fat is a heat insulator, and it works both ways.
The Wagyu topside is preferably cooked to medium if you want it to be tender. When you first trim the meat, there’ll be some excess fat on one side. Make sure you remove it before cooking. Don’t throw it out though, you can use it later for greasing your skillets.
Keep in mind that Wagyu topside is a relatively lean cut, so low and slow is the name of the game.
Step 2: Season
Now that your meat has reached the room temperature, it’s time for the salt hack that’ll take your cooked steak to another level of deliciousness.
Apply salt evenly on the surface; this will draw out juices that the meat will reabsorb. To enhance flavor, add pepper, and any of your favorite seasoning. It’s that simple! Do not push the salt into the meat, as it will reduce the tenderness.
Once the meat is properly covered with your seasoning, wrap it in plastic. Let it sit for at least half an hour to allow the seasoning to be absorbed.
By the way, any cling wrap will work, but if you worry about plastics then you can try this eco friendly and BPA-free food wrapping film sold through amazon.
Step 3: Roast
The first thing you want to do is preheat your oven to 180°C.
Next, preheat a cast-iron pan until it’s piping hot. Add a tablespoon of sesame oil (or better yet: remember those excess fat slices you cut off previously?) and then add the meat.
Don’t forget to pat off all excess moisture beforehand. Water is the biggest enemy of a proper sear.
You’ll want to hear a sizzling sound when the meat touches the pan. This means that the pan is hot enough to retain the meat’s juiciness and give it a brown exterior. Sear the meat for a few minutes on each side.
Now, it’s time to take your meat to the oven. If you like your meat medium, roast it for around 1 hour and 15 minutes. You can roast it for longer if you prefer it well-done. But please, do not cook Wagyu to well done. A cow has been raised and cared for up to three years just for you to be able to buy it’s meat. Don’t do it a disservice like that, and cook it all the way through. That would be a gigantic waste of resources.
Use a meat thermometer to make sure it’s cooked through. When it reaches 65-70 °C or 145 °F, the meat is cooked to medium. You can either get an instant read meat thermometer, or a digital one like the one recommended here. Any of them will work just fine, you don’t have to spend a fortune.
After that, remove the meat to a cutting board or plate. Cover it loosely with foil and let it rest for at least 10 minutes. If you want, you can turn it around halfway through the resting period.
Tip: Always remember that the cooking time will depend on the thickness of the meat. Temperature is key to determine if the meat is cooked through. Use that meat thermometer if unsure!
Step 4: Garnish and Serve
Now we have an evenly roasted wagyu topside. However, with just a few additions, you can make the meat even more delicious.
The answer to everything delicious will always be butter, and our steak is no exception. To enhance the flavor, you can rub the cooked meat with some butter.
Another way to give the steak a boost is to rub the sides of the meat with garlic. You can do this every time you turn the meat during cooking.
You can also use herbs, such as rosemary or oregano and rub them on your meat several times. This easy technique will give the beef a flavor that everyone will love.
You can also try preparing a sauce. One of the easiest yet, most delicious sauces for steak is pepper sauce.
Here’s a quick recipe that’ll be the ultimate flex of your steak skills.
- Preheat the oven to 250°C or 480°F
- Chop bell peppers, garlic, and onion and spread some olive oil on top of that mix
- Roast until the pepper is completely charred
- Remove from the oven and cover the mix with foil
- Peel the peppers
- Process the ingredients in a food processor until it’s fully blended.
- Add olive oil to the mixture and cook in a saucepan until it thickens.
- Season with salt and pepper
Why Do People Love Wagyu Beef?
The Wagyu cattle stands out among others thanks to its breeding system. It’s raised on a unique diet and fed in scientific rations.
The result? Well-flavored beef that’s rich in dietary supplements. Wagyu is a beautifully marbled beef thanks to the soft fats that permeate it. Wagyu is also lower in cholesterol compared to other types of meat. The high-fat content makes the meat more tender and significantly richer in flavor than other options.
The type of fat found in Wagyu beef has a melting point that’s below the human body temperature. This is why it literally melts in your mouth. With some tips and tricks, you can further boost the already-rich flavor of your Wagyu cut.
Why Choose Topside Cut?
With many tissues connecting the thigh muscles and the hind leg, this part of the beef is superbly lean. It’s also rich in flavors and can withstand proper seasoning. I recommended that you roast this cut as a whole or in big chunks.
If you can’t get topside for some reason, or you’d like to grill rather than roast, then check out my article about grilling wagyu steaks.
Soaked in rich flavors and tender bites, a wagyu topside roast will surely leave you satisfied. Basically, any tried and tested way to cook topside beef will work on Wagyu as well. Just make sure to stop cooking when it reaches medium and use a meat thermometer.
Follow the steps above, and you’ll end up with a dining experience better than any steakhouse in town.