Wagyu for Everyone: A Step-by-Step Guide for the Everyday Food Lover

Hey there, home cooks! Have you ever thought about treating yourself to a delicious Wagyu beef dinner at home but felt intimidated by the idea? Fear not! We're here to show you that cooking Wagyu is not only easy but also incredibly satisfying. With this step-by-step guide, you'll be able to prepare restaurant-quality Wagyu in no time, even if you're not a professional chef. So, let's get started!

Choosing Your Cut: First things first, let's pick the perfect cut of Wagyu for your meal. Popular options include ribeye, strip, and tenderloin. Each cut has its unique attributes, but they all showcase the incredible marbling that Wagyu is famous for. Choose a cut that best suits your taste and cooking preferences.Not sure where to start? we've got you covered just shoot us an email, chat with us online, or give us a call and we can help you.

Prepping Your Wagyu: Before cooking, it's essential to prepare your Wagyu correctly. Here's a step-by-step breakdown:

1. Remove the beef from the refrigerator and let it rest at room temperature for 30 minutes to an hour. 
2. Appreciate the beautiful marbling and avoid trimming any excess fat – it adds flavor and tenderness!
3. Gently pat the meat dry with paper towels to remove excess moisture.

4. Season your Wagyu lightly with coarse salt and freshly ground black pepper to let the natural taste shine through.

Cooking Methods Made Simple: Pan-Searing Your Wagyu: Now, let's get cooking! Follow these detailed steps for an easy pan-searing method: 

5. Preheat a heavy skillet (preferably cast iron) over medium-high heat. 
6. Add a touch of high smoke point oil (such as grapeseed or avocado oil) to the pan.
7. Gently place your seasoned Wagyu into the skillet, ensuring it makes full contact with the pan's surface.
8. Sear the beef for 1-2 minutes per side, or until a beautiful golden-brown crust forms. For thicker cuts, sear the edges as well.
9. Lower the heat to medium and continue cooking to your desired doneness, flipping occasionally. Use a meat thermometer to check the internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
10. Once the desired doneness is reached, remove the Wagyu from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures a tender, juicy bite.

Simple Sides to Savor: Complement your Wagyu with easy yet delicious sides, like garlic mashed potatoes, steamed asparagus, or a fresh green salad. The key is to keep the sides simple and let the Wagyu be the star of the show.

There you have it – an easy, step-by-step guide to cooking Wagyu beef like a pro in your home kitchen!