Wagyu beef is known for its unmatched tenderness, rich marbling, and exceptional flavor. Whether you’re a seasoned steak lover or new to the world of Wagyu, cooking the perfect steak can be an intimidating task. But fear not! With the right preparation, seasoning, and cooking techniques, you’ll be able to bring out the best in this luxurious cut of beef. In this step-by-step guide, we’ll share expert tips from our butcher to help you cook a flawless Wagyu steak, from seasoning to grilling and resting.

1. Choose the Right Cut

Before we dive into cooking, it’s important to choose the right cut of Wagyu for your preferred preparation method. Common cuts for grilling or pan-searing include Ribeye, New York Strip, and Filet Mignon. Each cut has its unique flavor profile and marbling, so pick one that suits your taste preferences.

2. Bring Your Steak to Room Temperature

For the best results, allow your Wagyu steak to come to room temperature before cooking. This helps ensure even cooking throughout the steak. Remove the steak from the refrigerator about 30 to 60 minutes before cooking, depending on the thickness of the cut.

3. Seasoning: Keep It Simple

Wagyu beef is incredibly flavorful on its own, so there’s no need to over-season it. Keep your seasoning simple to highlight the natural flavors of the meat. Here’s what we recommend:

• Kosher Salt: A generous sprinkle of kosher salt is all you need to enhance the natural flavor of the beef.
• Freshly Ground Black Pepper: Freshly cracked pepper will give a nice contrast to the rich, buttery Wagyu.
• Optional: A light drizzle of high-quality olive oil or a pat of butter before cooking adds a touch of extra flavor and helps with searing.

4. Preheat Your Grill or Pan

Whether you’re grilling or pan-searing, it’s crucial to get your cooking surface very hot before you begin. This will help create a beautiful sear on the outside while keeping the inside tender and juicy.

• For Grilling: Preheat your grill to a high temperature (around 450-500°F).
• For Pan-Seared Wagyu: Heat your cast-iron skillet or heavy pan over medium-high heat until it’s smoking hot. Add a touch of oil with a high smoke point, like avocado or grapeseed oil.

5. Searing the Steak

Once your steak is seasoned and your cooking surface is hot, it’s time to sear the Wagyu:

• For Grilling: Place your steak on the grill and cook for about 3-4 minutes per side, depending on thickness and your preferred doneness. For crosshatch grill marks, you can rotate the steak 90 degrees halfway through each side’s cooking time.

• For Pan-Searing: Add the steak to your hot pan and sear for about 2-3 minutes per side, pressing down gently with a spatula to ensure even contact with the pan.

The goal is to achieve a rich, golden-brown crust on the outside while keeping the inside tender and juicy. Because Wagyu is so tender, it cooks faster than other steaks, so be mindful of the time to avoid overcooking.

6. Check for Doneness

While the sear is key, it's equally important to cook your Wagyu steak to your desired level of doneness. Wagyu steaks are best enjoyed medium-rare to medium to preserve their tender texture and marbling.

Use a meat thermometer for accuracy:

• Rare: 120°F
• Medium-rare: 130°F
• Medium: 140°F
• Medium-well: 150°F
• Well-done: 160°F+

Wagyu is typically best served medium-rare to medium so that the fat can melt and infuse the meat with flavor.

7. Rest Your Steak

Once your steak reaches the desired doneness, remove it from the grill or pan and let it rest for 5-10 minutes. This is a crucial step to allow the juices to redistribute throughout the meat, ensuring a juicy, tender steak with every bite. Resting also allows the temperature to even out, so you don’t lose any flavor when you slice into the steak.

8. Slice and Serve

When slicing your Wagyu steak, make sure to cut against the grain to ensure maximum tenderness. You can slice it into thick or thin slices, depending on your preference.

For the ultimate Wagyu experience, pair your steak with a light, refreshing side like a simple arugula salad or roasted vegetables that won’t overshadow the flavor of the beef. A glass of red wine, such as Cabernet Sauvignon or Merlot, also complements the richness of the meat beautifully.

9. Optional: Add Finishing Touches

While Wagyu is a dish that speaks for itself, you can experiment with finishing touches to further enhance the experience:

• Butter: Add a pat of herb-infused butter (like garlic or thyme) on top of the steak right before serving.
• Balsamic Glaze: A drizzle of balsamic reduction or a sprinkle of flaked sea salt adds extra layers of flavor.
• Wagyu Fat: For an even more indulgent experience, you can render some of the fat from the Wagyu and use it to drizzle over your steak or sauté your vegetables.

Cooking the perfect Wagyu steak blends simplicity, timing, and attention to detail. By following these steps—seasoning simply, achieving the perfect sear, and allowing for adequate resting—you’ll enjoy the unrivaled flavors and tenderness of Wagyu beef in the comfort of your own home.

At Plum Creek Wagyu, we take great pride in delivering the finest quality beef, and we hope these tips help you create the perfect Wagyu steak every time. Happy cooking!