Angus was once the star of the show, but now Wagyu beef is considered the gold standard of steak, even in the United States. Known for its exceptional marbling, tenderness, and rich, buttery flavor, enjoying Wagyu steak is a luxurious experience. Cooking Wagyu steak is an entirely different story. Cooking Wagyu steak requires considerable attention to detail to ensure that its unique characteristics shine through.
1. Choose the Right Cut
Wagyu steaks come in a variety of cuts, each offering a unique texture and flavor profile.
- Ribeye – Due to its uniform marbling, the ribeye is the most common Wagyu cut. It offers the perfect balance of tenderness and flavor.
- Filet Mignon – Extremely tender with less fat than a ribeye, this cut is perfect for those who prefer a leaner, more delicate steak.
- New York Strip – A more muscular cut with great flavor, the New York Strip has slightly less marbling than the ribeye.
- Tomahawk – Essentially a ribeye in terms of texture and flavor, the tomahawk steak features a thicker cut with an extended rib bone for a dramatic presentation.
When buying Wagyu, make sure you purchase high-quality beef, ideally from a reputable source, such as Texas Beefhouse. The marbling, or the fat distributed within the muscle, should be clearly visible and should have a fine, consistent texture. The more intense the marbling, the more tender and flavorful the steak.
2. Bring Your Steak to Room Temperature
Before cooking, set your steak out for 30 to 45 minutes to allow it to come to room temperature. This ensures that the steak cooks evenly, as a cold steak will take longer to cook, leading to uneven doneness with a cold center.
3. Pat the Steak Dry
Condensation can collect on the surface of your steak as it warms to room temperature, so it’s essential to pat the steak dry with paper towels before searing. Excess moisture on the surface will create steam, essentially boiling the steak instead of allowing it to caramelize and crisp.
4. Season Simply
Wagyu steak is so rich and flavorful that it doesn’t require heavy seasoning. A light sprinkle of salt and freshly cracked black pepper is all you need to enhance its natural flavors. You might also use a bit of garlic powder or fresh herbs like rosemary or thyme for an additional layer of flavor.
5. Sear the Steak at Medium-High Heat
The key to cooking the perfect Wagyu steak is to develop a savory-sweet crust on the outside while keeping the inside tender and juicy. To do this, start by preheating your pan, griddle, or grill to medium-high heat.
NEVER sear a Wagyu steak on high. The fat will melt too quickly, resulting in a dry, greasy steak. Instead, opt for medium-high heat so that the fat can melt slowly, soaking into the meat and giving your Wagyu steak the luscious mouthfeel you’re after.
A cast iron skillet or griddle is highly recommended for searing due to its heat retention and even heat distribution.
A grill is only recommended for cooking thicker cuts like a tomahawk steak. If you are grilling, use direct heat for searing and indirect heat to finish cooking.
Add a small amount of oil with a high smoke point, like vegetable or grapeseed oil, to the pan or grill. Once the oil is hot, place the steak on the cooking surface. Sear the steak to develop a beautifully caramelized crust. Avoid moving the steak around too much during this time, as you want to give it a chance to sear evenly.
Recommended Searing Times
6. Lower the Heat to Cook the Inside
For medium-well and well-done steaks, reduce the heat to medium or medium-low after searing to cook the steak through. Wagyu steaks cook quickly due to their high fat content, so you don’t need to cook them for long. You want the fat to melt gradually, infusing the steak with flavor.
Recommended Cooking Times
Recommended Cooking Times
For the most accurate cooking, use a meat thermometer to check the internal temperature of the steak. Here’s a guideline for different doneness levels.
- Rare – 120°F to 125°F (49°C to 52°C)
- Medium-rare – 130°F to 135°F (54°C to 57°C)
- Medium – 140°F to 145°F (60°C to 63°C)
- Medium-well – 150°F to 155°F (66°C to 68°C)
- Well done – 160°F+ (71°C+)
Remember that Wagyu is best enjoyed at rare or medium-rare to fully appreciate its tenderness and melt-in-your-mouth texture.
8. Let the Steak Rest
Once your steak has reached the desired temperature, remove it from the pan or grill and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy, flavorful steak. Cover the steak loosely with foil to retain heat so as not to trap steam that can soften the crust.
While you may tempted to skip this step, you shouldn’t. Resting will result in the most tender, juicy steak.
Pro Tips
Avoid Overcooking
Because of its high fat content, Wagyu can quickly go from perfectly cooked to overdone. Invest in a top-quality meat thermometer and keep a close eye on the internal temperature to prevent overcooking.
Don’t miss the experience of sampling a rare or medium-rare Wagyu steak even if you normally prefer your steaks cooked to medium, medium-rare, or well-done.
Avoid Overcrowding
When cooking more than a single steak, don’t overcrowd the pan. Overcrowding lowers the temperature and prevents proper searing. If your steaks are touching, they’re too close. Space steaks apart or cook in batches if needed.
Baste with Pan Drippings Instead of Butter
While many steaks benefit from a pat of butter, Wagyu’s natural fat is so rich and flavorful that it often doesn’t need additional fat. Instead, baste your steak in its own drippings.
Finish (or Rest) in the Oven
For thicker cuts of Wagyu, you can sear the steak on the stovetop and then finish it in a preheated oven at around 350°F for a few minutes to reach the desired doneness.
If you’re concerned your steak will get too cool during the resting phase, rest your steaks in a preheated oven at around 150°F.
Key Takeaways
Cooking the perfect Wagyu steak is about more than just heat—it’s about respecting the beef’s exquisite marbling and remarkable tenderness with the right cooking techniques. By allowing your steaks to come to room temperature, patting them dry, and searing them for the right length of time, even amateurs can make steaks that are crispy on the outside, juicy on the inside, and bursting with rich flavor.
If you have more questions about cooking perfect Wagyu steaks, contact the experts at Texas Beefhouse. From choosing the right cut to resting, Texas Beefhouse is here to help you have a great experience.