American Wagyu beef has become increasingly popular in recent years due to its incredibly rich, buttery flavor and tender texture. This premium beef combines the genetics of Japanese Wagyu cattle and American cattle breeds like Angus to achieve a beautifully marbled steak that melts in your mouth.
Cooking American Wagyu beef requires some special considerations to bring out its best qualities. Follow this guide to learn everything you need to know about preparing American Wagyu steaks, roasts, and ground meat
Choosing Your Cut
American Wagyu cattle are raised and bred specifically for their rich intramuscular fat, also known as marbling. This abundant marbling makes American Wagyu ideal for quick-cooking methods like grilling or pan searing. The most popular cuts for cooking American Wagyu beef include:
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Ribeye – The heavily marbled ribeye steak is a standout choice for American Wagyu. Grill or pan sear a thick, bone-in ribeye to experience the depth of flavor.
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Strip Steak – Also known as a New York strip, this tender cut has a fine grain and responds well to high-heat cooking.
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Tenderloin – The tenderloin is naturally leaner than other cuts, but American Wagyu delivers incredible tenderness Quickly sear tenderloin medallions or a whole tenderloin roast
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Ground Beef – Ground American Wagyu makes for the ultimate burger experience. The ground beef seamlessly combines fat and lean meat for ideal juiciness.
Seasoning and Preparing Your Steak
A quality cut of American Wagyu needs little adornment to shine. Simple seasoning keeps the beef flavor at the forefront:
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Generously season the steaks with coarse sea salt and freshly ground black pepper. Allow the seasoned steaks to rest for at least 40 minutes and up to overnight before cooking.
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Pat the steaks dry with paper towels before cooking to remove excess moisture that can hinder browning.
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Allow thick steaks and roasts to come to room temperature before cooking for even cooking. Pull steaks from the refrigerator about 45 minutes before cooking.
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Trim off any excess fat to prevent flare ups during high-heat cooking.
Grilling American Wagyu Steaks
The high fat content of American Wagyu makes grilling an ideal cooking method. Follow these tips for grilling success:
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Preheat your grill to medium-high heat, about 400°F to 450°F. Very high heat can burn the exterior before the interior cooks.
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Grill steaks over direct heat just until well browned, about 2-3 minutes per side. Resist the urge to flip or move the steaks frequently.
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Move the steaks to indirect heat and close the grill lid to bring the steak to your desired doneness, monitored with a meat thermometer. For medium-rare, cook to 125°F. For medium, cook to 135°F.
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After grilling, let the steaks rest for 5-10 minutes before slicing and serving. The resting period allows juices to redistribute through the meat.
Pan Searing American Wagyu Steaks
A cast iron skillet delivers an unbeatable sear while containing the rendering fat:
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Use a heavy, oven-safe skillet for the best sear. Cast iron is ideal.
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Heat the skillet over high heat until very hot, then add a thin layer of oil. Swirl to coat the pan.
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Add the steaks and cook undisturbed until a dark brown crust forms, about 2-3 minutes per side. Use tongs to flip.
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Optionally, insert the skillet into a 500°F oven to finish cooking to your desired doneness.
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Let the steaks rest after cooking for superior juiciness.
Cooking American Wagyu Roasts
For special meals, try slowly roasting a prime rib roast or other American Wagyu roast:
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Choose a boneless roast like a ribeye roast or sirloin tip roast for easier cooking.
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Season the roast generously with salt and pepper. Bring to room temperature before cooking.
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Preheat your oven to 250°F. Heat a large skillet over high heat.
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Sear all sides of the roast in the hot skillet to caramelize the exterior.
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Transfer the seared roast to a wire rack set in a sheet pan. Roast in the oven to your desired doneness, monitored by a meat thermometer. For medium-rare, cook to 125°F.
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Rest the roast for 15-20 minutes before slicing to serve. The resting period allows the juices to be retained in the sliced meat.
Cooking American Wagyu Burgers
Ground American Wagyu creates outrageously rich, juicy burgers. Avoid overworking the meat when shaping burgers:
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Shape ground beef gently into loose patties slightly wider than the bun. Don’t overwork the meat, which can toughen burgers.
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Create a shallow indentation in the center of each patty to prevent bulging as the burgers cook.
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Season just before cooking with only salt and pepper. Additional spices can overpower the beef.
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Cook on a hot grill or in a cast iron skillet to desired doneness, about 4-6 minutes per side. The patties will release easily when ready to flip.
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Let burgers rest for 5 minutes after cooking for juiciest results. The rest allows juices to redistribute through the patty.
Key Tips for Cooking American Wagyu
Follow these essential tips for the best results when cooking American Wagyu beef:
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Allow all cuts to come to room temperature before cooking for even cooking results.
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Season simply with coarse sea salt and cracked black pepper to let the rich beef flavor shine.
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Sear over high heat before finishing with more moderate heat either on the grill or in the oven.
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Cook to no more than medium doneness to prevent drying out. Medium-rare at 125°F is ideal.
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Allow steaks, roasts, and other large cuts to rest after cooking for juicier, more tender meat.
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Closely monitor temperature using an instant-read thermometer for best results.
With its extensive marbling and buttery texture, American Wagyu offers an unbeatable steak experience. Follow these tips to cook American Wagyu steaks, roasts, burgers and other cuts to juicy, rich perfection.
Three ways to prepare American Wagyu steaks
When it comes to grilling steaks of any kind, some people swear by the venerable gas or charcoal grill. Humans have been fire grilling meat for centuries, after all, so why change a good thing?
Others believe that American Wagyu steaks are too delicately flavored for grilling – the extensive marbling can quickly melt away, leaving you with a dry, tough piece of meat.
If you decide to grill your American Wagyu steaks, leave them out on the counter for at least 30 to 60 minutes to allow the meat to come to room temperature. Skipping this step can result in a steak that’s undercooked on the inside and burnt on the outside.
Keep the grill to medium heat, and don’t expose the steaks to direct heat for more than about two minutes per side. Direct heat is necessary to “sear” the steaks and lock in the juices, but searing steaks for too long will dry them out.
Make sure you have a meat thermometer handy. If you want a medium-rare steak (which is recommended for American Wagyu beef), you’ll want the internal temperature to reach at least 145 degrees F. If you prefer your steak done “medium,” the internal temperature should reach 160 degrees F. Grilling American Wagyu past “medium” is not recommended.
After grilling, the steaks should “rest” away from heat. This allows the cooking process to stop and the juices inside the steak to redistribute.
WHY IS WAGYU BEEF SO POPULAR?
In short: flavour. Thanks to the organogenetic traits of Japanese cattle, Wagyu beef boasts intense marbling – thin streaks of fat dispersed evenly throughout the meat. This translates to a more tender, flavourful cut of meat that can actually be cooked longer without getting too tough or dried out. Additionally, the fat found in Wagyu beef is healthier and of higher quality than other cuts of meat. It melts at a lower temperature, meaning that when you eat this type of beef, you’ll taste the fat much sooner.
How to Cook a Wagyu Ribeye at Home (Perfect Every Time)
FAQ
Is it better to grill or pan fry wagyu steak?
Always cook wagyu in a pan the way you’ve mentioned or with rendered butter. NEVER cook wagyu on a grill unless you want to waste it’s beautiful and flavorful (and expensive) fat. Use a cast iron pan if you have it.
Is American Wagyu steak good?
lot of its flavor. 100% Wagyu is really tough to beat when is comes to marbling. American Wagyu is also very well marbled and is comparable to a prime Angus steak. When talking steaks the focus beef grades are select, choice and prime.
How to cook American Wagyu ground beef?
Prepare it similarly to other types of ground beef—pan-fry, grill, or bake—but be careful not to overcook, as American Wagyu can cook faster than other types of ground beef due to the higher fat content. Use minimal seasonings to fully experience the buttery flavors and avoid overhandling to preserve juiciness.
How to cook American wagyu steak?
Grilling or searing in a cast-iron skillet are two popular methods for cooking American Wagyu steak. Both methods provide a delicious sear and juicy, tender results. 5. How should I season the steak? A simple seasoning of salt, pepper, and your favorite steak rub is all you need to enhance the natural flavor of American Wagyu steak.
Does Wagyu beef taste good?
Get more tenderness, buttery flavors, and juiciness out of your steak, whether pan frying or grilling. Cooking Wagyu beef is similar to cooking other types of beef, and due to its high amounts of marbling, Wagyu provides juicy flavors every time (and is very forgiving). Check out our tips to experience the full flavor of American Wagyu beef.
How to cook Wagyu beef?
Tip: Use a sharp, high-quality knife to cut your Wagyu, and opt for a cast-iron skillet or a heavy-duty stainless steel pan for the best sear. If grilling, make sure your grill is properly preheated. Cooking Wagyu beef is a simple process once you avoid the common mistakes that many beginners make.
How do you cook Wagyu like the pros?
Here are five pro tips for making sure you’re cooking Wagyu like the pros. 1. Pick the right cut. Believe it or not, picking the right Wagyu steak is half the battle. You can opt for a standard cut like a filet or ribeye, or take the road less traveled with kebab, flank steak, teres major, English roast, patties, flat iron, or chuck steak.
How to choose a wagyu steak?
1. Pick the right cut. Believe it or not, picking the right Wagyu steak is half the battle. You can opt for a standard cut like a filet or ribeye, or take the road less traveled with kebab, flank steak, teres major, English roast, patties, flat iron, or chuck steak. Don’t be intimidated—you, too, can master the art of cooking a unique cut at home.
What temperature should a wagyu steak be cooked to?
The fat melts quickly, and the texture can become tough if cooked for too long. Tip: Always cook Wagyu beef to medium-rare or medium for the best results. Use a meat thermometer to monitor the internal temperature—aim for around 130°F (54°C) for medium-rare. If you prefer your steak medium, aim for 140°F (60°C).