How to Cook Thin Sliced Wagyu Beef to Perfection: A Step-by-Step Guide

Wagyu beef has become the epitome of luxury and indulgence in the culinary world With its extensive marbling, buttery texture, and rich flavor, this Japanese beef is truly in a league of its own While wagyu steaks and roasts certainly have their place, thin slices of wagyu beautifully showcase this incredible ingredient. When cooked properly, thin slices sear quickly to a mouthwatering crust while remaining rare and tender inside.

Cooking wafer-thin wagyu requires care and technique to avoid overcooking and losing that glorious texture. Follow this simple step-by-step guide to cook thin sliced wagyu beef to absolute perfection.

Choosing the Right Cut

The first key step is selecting the appropriate cut of wagyu for thin slicing. The most suitable cuts include:

• Sirloin
• Ribeye
• Tenderloin
• Strip Steak

These cuts naturally lend themselves to thin slicing because of their fine marbling and inherent tenderness. Slicing them across the grain maximizes this tenderness. Trying to thinly slice tougher, heavily exercised cuts like brisket or chuck would be an exercise in futility.

Proper Preparation

Always allow wagyu beef to come up to room temperature before cooking. Thin slices seared straight from the fridge will tense up and toughen. Gently pat the slices completely dry with paper towels. This removes excess surface moisture that can inhibit browning.

Brush both sides lightly with an oil that has a high smoke point, such as avocado or grapeseed. The cooking fat inherent in wagyu’s marbling renders to lubricate the meat, so only a small amount of oil is needed. Avoid potent flavored oils like olive oil that will overpower the rich wagyu flavor.

Season the slices generously with coarse sea salt and freshly cracked black pepper Resist over-seasoning or marinating the beef, which obscures its glorious natural flavor A simple salt and pepper rub really allows the wagyu to shine.

Searing Methods

Thin wagyu cooks lightning fast, so high heat searing methods are best Consider pan searing, grilling or broiling the slices for a mere 1-2 minutes per side Stir-frying or shabu shabu cooking also work wonderfully.

Pan Searing

Heat a cast iron or carbon steel skillet over high heat until ripping hot. Add just enough oil to coat the pan bottom. Carefully lay the wagyu slices in the pan without crowding. Sear for 1-2 minutes until a lovely crust develops, then flip and repeat on the second side.

Grilling

Preheat your grill as hot as possible. Lightly oil the grates then add the slices. Resist poking or moving the beef as it cooks. Grill for 1-2 minutes per side to get nice grill marks while keeping the interior rare.

Broiling

Place wagyu slices on a foil-lined baking sheet and broil 4-6 inches from high heat for 1-2 minutes per side. Monitor closely to avoid over-browning.

Stir-Frying

Heat just enough oil in a wok or skillet over the highest heat possible. Stir fry aromatics like garlic, ginger and chili flakes briefly until fragrant. Add thin wagyu slices and continue stir-frying no more than 1-2 minutes until lightly charred but still rare inside.

Shabu Shabu

Swish paper-thin wagyu slices in a pot of barely simmering broth just until cooked to rare, around 30 seconds. Retrieve immediately with a slotted spoon and dip in savory ponzu sauce.

Doneness

Wagyu beef is at its absolute best enjoyed rare to medium rare. Those high levels of marbling soften when melted, keeping the beef succulent. Take the meat off heat at an internal temperature of 125°F for perfectly red, cool center.

Anything beyond medium rare overcooks the fat, resulting in a dry, tough chew. For thin slices, rely on touch rather than temperature. Properly seared wagyu should offer just a hint of resistance when pressed but retain terrific tenderness.

Resting

Once cooked, transfer the wagyu slices to a plate and tent loosely with foil. Allowing the beef to rest 5-10 minutes enables the juices to redistribute evenly throughout the meat. Skipping this step means losing all those flavorful juices onto the cutting board instead of your plate.

Slicing Against the Grain

After resting, cut the wagyu across the grain into thin slices ready to serve. Cutting against the grain shortens the muscle fibers, yielding the most tender and buttery bite possible.

Sauce and Serve

Drizzle seared wagyu slices with Japanese classics like teriyaki or yuzu kosho. Garlic-soy or sweet chili sauce also pair fabulously. For an extra luxurious touch, sprinkle with Maldon sea salt and chopped chives.

Wagyu beef excels in fresh preparations like salads and rice bowls. Toss thin slices into grain bowls, slaws or noodles. However you choose to serve it, perfectly seared thin sliced wagyu is a true beef lover’s dream.

Handling Leftovers

When treated right, thin wagyu leaves little in the way of leftovers. But any remaining cooked wagyu keeps in an airtight container for up to 4 days. Gently reheat leftovers in the microwave or a saucepan over low heat just until warmed through. Avoid aggressive reheating methods that toughen the meat.

Mastering Wagyu Basics

Now that you know how to cook thin sliced wagyu, let’s review some essential tips and techniques for truly mastering this incredible ingredient:

• Source from a reputable supplier – With wagyu commanding premium prices, fakes abound. Source from a trusted purveyor like Wagyu Master who deals certified Japanese wagyu beef.

• Seek high marbling – The hallmark of great wagyu is the fine lace-like marbling running through the meat. Top graded cuts should show marbling resembling melting snowflakes.

• Buy thick, slice fresh – Pre-sliced wagyu loses freshness quickly. Buy thicker cuts like ribeye and slice them paper-thin yourself right before cooking.

• Chill properly – Always thaw frozen wagyu in the refrigerator, never at room temperature. And don’t refreeze previously frozen meat.

• Sear, don’t steam – Overcrowding the pan steams instead of sears. Cook wagyu in small batches with plenty of pan space.

• Pre-heat pans – Allow skillet or grill to fully preheat before adding wagyu. Starting with a hot cooking surface is key.

• Let it rest – Letting wagyu rest 5-10 minutes post cooking allows juices to stabilize, ensuring a moist bite.

• Slice against grain – Carve cooked wagyu against the grain into thin slices. This yields the most tender, buttery result.

• Keep it simple – Avoid complicated marinades that mask Wagyu’s glorious flavor. A dash of high quality soy sauce or sea salt does the trick.

• Cook rare – Cook no further than medium rare to melt the fat while avoiding drying out the meat. Use a thermometer to monitor.

With a few insider tips, you can achieve incredible wagyu beef results right at home. From buying and slicing to searing and serving, treat this luxury ingredient with the care and respect it deserves. Follow this guide and soon you’ll be producing restaurant-worthy wagyu creations to impress dinner guests.