How to Cook Wagyu Steak

Learn how to cook wagyu steak perfectly. From A5 wagyu to American wagyu, ribeye, wagyu skirt steak, New York strip, filet mignon we will show you the best way to cook wagyu steak - pan sear, sous vide, hibachi, flat top and more!

Course dinner

Cuisine American, brazilian, French

Prep Time 5

Cook Time 5

Total Time 10

Servings wagyu steak

Calories 1438kcal

Author Aubrey

Cost $30

Equipment

Grill, large sauté pan or cast iron skillet

Ingredients

½-1 lb Wagyu Steak (cut of choice***) A5, American, Australian
1 teaspoon Kosher salt

Instructions

How to Cook Wagyu Steak (Pan Sear, Hibachi, Flat Top)

Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. This allows the meat to cook more evenly.
Season both sides of the Wagyu steak generously with salt and pepper (optional).
Preheat frying pan or cast iron pan over high heat until pan is hot. Test for sizzle with a drop of oil.
Carefully place the seasoned Wagyu steak in the pan. Sear the steak for 1-2 minutes on each side, adjusting the time for your preferred doneness and thickness of steak.
Remove the wagyu steak from the pan and let it rest for 1-2 minutes. Slice wagyu steak and serve immediately. Enjoy!

Sous Vide Wagyu Steak

Preheat a sous vide water bath to 125°F (51.5°C).
Pat the steak dry with paper towels to remove excess moisture.
Season the steak generously with salt and pepper.
If desired, lightly brush the steak with olive oil to enhance the crust formation.
Place the seasoned steak in a vacuum-sealed bag or a zip-top bag, ensuring it's sealed tightly to prevent any water from getting in.
Submerge the sealed bag with the steak into the preheated sous vide water bath. Cook the steak at 125°F (51.5°C) for your desired duration (typically 1-4 hours for most cuts, depending on thickness).
Once the sous vide cooking time is complete, remove the steak from the bag and pat it dry with paper towels.
Preheat a cast iron pan over high heat for 30-45 seconds until it's smoking hot.
Carefully place the sous vide-cooked steak in the hot cast iron pan and sear it for 30-45 seconds on each side to create a flavorful crust.
Remove the steak from the pan and let it rest for a few minutes on a cutting board or plate.
Slice the rested steak and serve immediately. Enjoy your perfectly cooked and crusted sous vide steak!

Notes

***Wagyu Steak Cuts:

Ribeye,
New York Strip,
Filet Mignon,
T-Bone,
Porterhouse,
Sirloin,
Flank,
Skirt,
Hanger,
Flat Iron.

Cooking Temperatures: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.

Nutrition