Cooking Guide

How to Cook Wagyu Beef Like the Pros

If you've never tasted the elusive magic of Wagyu beef, you've probably at least heard of it. But have you ever thought about preparing something as impressive as this rare beef option in your own home?

A wild idea, we know. But if you're feeling adventurous, you've come to the right place. Prepare to take the kitchen journey of a lifetime as you learn exactly what it takes to prepare Wagyu beef like the pros.

What Is Wagyu Beef?

Before you can cook Wagyu, you need to understand it. While grass fed beef may have up to seven times more beta carotene than grain fed beef, Wagyu is a whole different class altogether. Wagyu refers to a breed of Japanese beef cattle. This particular breed is usually red or black in color and sports a pair of horns. Originally used as draft animals, this breed eventually became highly sought after for their meat, which boasts an exceptionally high fat content in the form of marbling. Today, a single pound of the meat can cost upwards of $100.

Bringing Wagyu to Your Kitchen

Once you've made your purchase, it's time to get cooking. Grass fed steaks and other types of meat like free range pork have distinct rules when it comes to cooking, and the same is true for Wagyu beef. If overcooked, this could be most unfortunate $100 or more you have ever spent. But prepared just right, and you'll have earned yourself a little slice of heaven. Let's look at a few important cooking tips.

Thaw Your Meat - Above all else, you should never cook Wagyu straight out of the refrigerator. If you want that melt-in-your-mouth texture, your meat should be room temperature when you start cooking it.

Don't Fear Salt - You're already eating Wagyu. What's a little bit of salt and pepper? If you're cooking a steak, make sure you season both sides generously before cooking.

Sear High, Cook Low - That gorgeous, crispy caramelized crust doesn't just happen by itself. If you're pan-cooking a Wagyu steak, sear for one to two minutes on high heat and then move to a medium heat to finish cooking.

Rest - In order for your meat to remain juicy and tender, you need to let it rest after it's done cooking. It should come off the heat just before it's fully cooked and rest in tin foil for about five minutes.

If you're an aspiring chef, mastering Wagyu should be pretty high up on your kitchen to-do list. And if you adhere to these tips, you should be cooking it like a pro in no time flat!