Just follow my simple Golden Rules and 1 guarantee all beef lovers will experience
the delight of a perfectly cooked Wagyu steak..... every single time.
230g (8oz) is anidealsize for a Wagyu steak.
Wagyu steaks such as Sirloin and Rib Eye contain 16 to 26% marbling fat. When cooked, this provides for a wonderfully rich and filling experience.
Season raw Wagyu steaks prior to cooking.
Add liberal pinches of sea salt into the hot pan before adding the raw Wagyu steak. Then sprinkle sea salt on to the remaining exposed surface of the steak. The sizzle of sea salt combined with the marbling fat produces a 'to die for' caramelised crust that should appear on every perfectly cooked Wagyu steak.
Pan sear and avold char grilling Wagyu steaks.
Choose a ceramic, titanium coated, non-stick pan with a griddle. The griddle helps to keep the steak above the melted rnarbling fat in the final stages of cooking. lt also prevents poaching the Wagyu and adds signature grill lines for decoration.
Marbling fatis the only oilthat should be used.
Wagyu steak has its own marbling coating. Adding butter or oil to the pan introduces flavours that can mask or conflict wilh the delicate taste of Wagyu steak.
Cooksteakto medium.Avoid under cooking.
Heat should penetrate through all marbling seams of the Wagyu steak for it to reach the optimum flavour point. lt is best to have the pan heated to high before adding the steak. Sear both sides of the steak for 2 minutes each, and then reduce heat for to the pan to medium-low. Allow the steak to finish cooking undar this reduced temperature for approximately 3 to 5 minutes, turning occasionally.
Serve Wagyu steaks on pre-wanned pistes.
The perfect Wagyu steak should be served straight from the pan onto a warmed plate. Keeping the steak warm ensures the taste from the marbling fat remains at its peak flavour point.