How to Cook Wagyu Beef to Perfection

Wagyu beef is renowned worldwide for its incredible marbling, tender texture, and buttery flavor However, cooking this premium beef properly is key to experiencing its melt-in-your-mouth tenderness Follow this complete guide to learn how to cook Wagyu beef perfectly every time.

What is Wagyu Beef?

Wagyu refers to four Japanese cattle breeds – Kuroge Washu, Japanese Black, Japanese Brown, and Japanese Shorthorn. The most prized is Kuroge Washu, known for its extensive marbling, which gives the beef a remarkably tender texture and rich, buttery flavor.

True Wagyu beef comes from Japan. However, the term “Wagyu” has become a generic label marketing premium beef breeds. American Wagyu comes from crossbreeding Wagyu cattle with Angus cattle. American Wagyu has high marbling while remaining affordable compared to Japanese Wagyu.

Choosing Your Cut

With its exquisite marbling, Wagyu beef excels when cooked quickly over high heat. The best cuts to highlight its tenderness are:

• Ribeye – The marbling melts into the meat during cooking, basting it internally. The rib bone adds extra flavor.

• Striploin – When cut against the grain into strips, the texture and marbling shine. It’s perfect for stir-fries.

• Tenderloin – As the most tender cut, it has a delicate texture requiring minimal cooking. Popular cuts are filet mignon and chateaubriand.

• Sirloin – Budget-friendly yet flavorful. Try flank steak for marinade absorption or tri-tip roast for grilling.

• Brisket – Collagen melts into tender, pull-apart meat. Slow cook until fork tender.

• Ground – High marbling content creates juicy burgers and meatballs. Avoid overworking the meat when shaping.

For pan-searing, grilling, or roasting aim for 1-2 inch thick steaks. For stews and braises, choose cuts on the bone for added moisture and flavor.

Seasoning Sensibly

With its rich flavor, Wagyu beef needs little seasoning. Just use salt, pepper, and a drizzle of high-heat oil like avocado, grapeseed, or rice bran oil. Avoid overpowering flavors like soy sauce or marinades.

For pan-searing and grilling, season right before cooking. For braises and stews, season 24 hours in advance so the salt penetrates the meat.

If desired, brush with compound butter after cooking. Garlic, rosemary, truffle, and chimichurri complement Wagyu’s richness.

Perfect Pan-Searing Method

Pan-searing is ideal for cooking Wagyu steaks 1-2 inches thick. Use a heavy cast iron or stainless steel skillet preheated over medium-high heat.

1. Pat steaks dry with paper towels. Lightly brush both sides with oil and season generously with salt and pepper.

2. Place steaks in the hot skillet and sear undisturbed for 2-3 minutes until well browned.

3. Flip steaks and sear the other side for another 2-3 minutes for medium-rare doneness. Use a meat thermometer to check the internal temperature reaches 145°F.

4. Remove steaks from skillet and let rest for 5-10 minutes before slicing against the grain into strips.

5. Add a few tablespoons of butter to the skillet. Once melted, spoon the browned butter over the rested steaks to finish.

This quick sear followed by resting results in a perfect medium-rare interior with a flavorful crust.

Flawless Grilling Technique

The high heat of grilling nicely caramelizes the marbling of Wagyu steaks. Use a clean, well-oiled grill heated to medium.

1. Pat steaks dry and coat all sides with oil. Generously season with salt and pepper. Allow to stand at room temperature for 20-30 minutes.

2. Place steaks on the preheated grill. Resist moving them for 2-3 minutes until grill marks appear. This allows the meat to properly sear.

3. Flip steaks and grill the other side for another 2-3 minutes. Check for doneness with a meat thermometer, removing at 145°F for medium-rare.

4. Transfer steaks to a plate and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.

5. Slice steaks across the grain into strips. Top with a pat of herb butter if desired.

This straightforward grilling method nicely accentuates the Wagyu flavor.

Mastering the Roast

For special gatherings, roasted Wagyu makes an incredible centerpiece. Aim for a 2-4 pound roast, seasoning it the day before.

1. Choose a tender roast like ribeye, striploin, or sirloin tip. Coat with oil then generously season with salt and pepper. Refrigerate overnight.

2. The next day, preheat the oven to 450°F. Let the roast stand at room temperature for 1 hour before roasting.

3. Place the roast in a roasting pan or on a wire rack set in a sheet pan. Roast for 15 minutes.

4. Reduce heat to 275°F and continue roasting until it reaches an internal temperature of 145°F for medium-rare, about 1 hour total roasting time.

5. Remove roast from oven, tent with foil, and let rest for 15-20 minutes before carving into slices.

The initial high heat sears the exterior while the slow roast gently cooks the interior without drying it out.

Perfectly Braised Brisket

Brisket requires long, moist cooking to become fork-tender. Follow this simple braise for meltingly tender Wagyu brisket.

1. Season a 3-5 pound brisket with salt and pepper. Let stand overnight in the refrigerator.

2. The next day, preheat oven to 325°F. Heat oil in a large Dutch oven over medium-high heat. Brown brisket on all sides, about 5 minutes per side.

3. Add 1 cup broth (beef, chicken, or vegetable), a few thyme sprigs, and 1 sliced onion to the pot. Bring to a simmer.

4. Cover pot and transfer to the oven. Braise for about 3 hours until very tender, adding more broth as needed to keep moist.

5. Carefully remove brisket from pot. Let rest for 30 minutes before slicing across the grain.

6. While brisket rests, strain and defat braising liquid. Simmer until reduced to a sauce consistency. Serve sauce with brisket.

The slow braise tenderizes the meat while keeping it incredibly moist and flavorful.

Juicy Wagyu Burgers

Ground Wagyu makes decadent burgers. Use an 80/20 blend of ground chuck and ground sirloin for best texture and shape patties gently.

1. Divide meat into 6 equal portions. Gently shape into patties about 1 inch thick, without over-handling. Make a shallow dent in the center to prevent bulging as they cook.

2. Season patties lightly with just salt and pepper. Let sit at room temperature for 20 minutes before cooking.

3. Preheat a cast iron skillet over medium-high heat. Add a thin layer of oil. Cook patties for 4-5 minutes per side until browned and medium doneness (160°F internal temperature).

4. Transfer patties to a plate and let rest for 5 minutes before serving. The juices will redistribute while resting.

5. Serve patties on brioche buns with desired toppings like cheese, sliced onion, mustard, and pickled jalapeños.

With Wagyu’s extensive marbling, these burgers need little embellishment to shine.

Helpful Tips for Cooking Wagyu

Follow these tips when cooking any cut of Wagyu beef:

• Bring meat to room temperature before cooking for even cooking.

• Use a meat thermometer to check for doneness. Avoid overcooking this delicate beef.

• Let roasts, steaks, and larger cuts rest before carving to allow juices to redistribute.

• Slice beef across the grain for tenderest texture.

• Keep low and slow methods moist by braising in broth or roasting with aromatics.

• Skip marinades and rubs to let the distinctive Wagyu flavor shine through.

• Cook quickly over high heat like grilling or pan-searing to accentuate the rich marbling.

With its extensive marbling and velvety texture, Wagyu beef requires special care when cooking. Follow these tips for flawlessly prepared Wagyu beef every time that melts in your mouth.