How to Cook Wagyu at Home

How to Cook Wagyu at Home

How to Cook Wagyu At Home

Wagyu beef is the ultimate indulgent experience.

The few restaurants in Canada that serve it reserve it for specialty sections of their menu. (Most Wagyu on menus in North America is American-bred, mixed with Angus cattle, rather than genuine Japanese A5 Wagyu.)

Your best bet to experience the life-changing – yes, really – taste of authentic Wagyu beef is to purchase it from a reputable supplier and cook it at home.

But how do you cook Wagyu at home? Surely cooking such a rare and beautiful cut of beef relies on complicated methods closely guarded by Michelin-star chefs?

Nope. Turns out, cooking Wagyu at home is actually quite simple. The biggest takeaway? Don’t overthink it.

Preparing Your Wagyu

Your Wagyu should arrive frozen in a vacuum-sealed package. Don’t thaw your meat until the day you are ready to eat it. Place the beef on a dish in its sealed package and keep it in the fridge for about six hours per pound to thaw. (Aim for the minimum thawing time to maintain freshness).

Before you actually want to eat, pull the meat out to rest at room temperature. Try not to drool in anticipation as you walk by the kitchen.

Seasoning Your Wagyu

Wagyu is in a taste and texture league all its own. All this meat needs is the lightest sprinkle of Himalayan pink sea salt. No fancy rubs, no marinades – the natural flavour of the meat is so extraordinary, anything else will only mask the experience.

In fact, over seasoning meat like this should be a crime.

Cooking Your Wagyu

The best way to cook Wagyu is at high heat in a cast-iron or stainless-steel pan. Because of the abundant marbling, cooking over an open flame may result in flare-ups that could singe the meat (or your eyebrows). In fact, you don’t even need to add any oil to the pan.

Once the pan is hot enough, sear the meat on all sides. The thinner cut of Wagyu means that once the outside is seared, the inside should be perfectly cooked.

Because of all that delicious intramuscular fat, Wagyu does not dry out like other cuts; It essentially bastes itself while cooking.

Eating Your Wagyu

Wagyu is exceptionally rich. This is not the kind of cut to serve in a giant slab that takes up your entire plate and scarf it all down in one sitting. Wagyu is best savoured in small quantities. Serve in thin slices and make a point to really savour every bite.

A crisp green salad with a light oil vinaigrette pairs well with the richness of Wagyu. Miso mushrooms also offer a complimentary flavour pairing that allows the Wagyu to shine.

Whatever you serve it with, the Wagyu will be the star. And your life may never be the same again.

Order genuine Japanese A5 Wagyu beef online.

Turn your home into an internationally acclaimed steakhouse with a fabulous Japanese A5 Wagyu Filet Mignon.


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