The perfect steak.
Wagyu is richer than ordinary beef, so it asks for a little care: high heat, a short cook, and patience at the end.
Preparation
Salt, pepper, butter, rosemary. Nothing else.
Thaw slowly
Thaw frozen steaks in the refrigerator for 24 hours — never in the microwave or warm water.
Temper
Take the steak out 30–45 minutes before cooking so it cooks evenly from edge to center.
Pat dry
Dry the surface completely with paper towels. A dry surface is what builds a deep crust.
Season simply
Coarse salt and fresh-cracked black pepper, just before it hits the heat. Wagyu needs little else.
In the skillet
- 01
Heat a cast-iron skillet over medium-high until it just begins to smoke — about 5 minutes.
- 02
Render a small piece of the steak's own fat cap in the pan, or add a thin film of high-heat oil. Wagyu brings plenty of its own fat.
- 03
Lay the steak away from you and leave it alone. Sear 2–3 minutes until a deep brown crust releases easily.
- 04
Flip once. Sear the second side 2–3 minutes. Hold thick steaks on their edge to render the fat.
- 05
Optional: in the last minute add butter, garlic and thyme, tilt the pan and spoon the foaming butter over the steak.
- 06
Pull the steak 5°F below your target temperature — it will keep rising as it rests.
On the grill
- 01
Set up two zones: one side hot for searing, one side cooler for finishing.
- 02
Clean and oil the grates. Wagyu fat drips, so keep a cooler zone ready for flare-ups.
- 03
Sear over direct heat 2–3 minutes per side, rotating 45° once for crosshatch marks.
- 04
Move thicker steaks to the cooler side, close the lid, and finish to temperature.
- 05
Avoid pressing the steak — you'll push out the fat that makes Wagyu special.
Know your temperature
Use an instant-read thermometer in the thickest part. For Wagyu we recommend medium-rare — enough heat to melt the marbling without losing it.
- Rare
- 120–125°F
- Medium-rare
- 130–135°F
- Medium
- 135–145°F
- Medium-well
- 145–155°F
Final temperature after resting
Rest & slice
Rest the steak on a warm plate or board for 5–10 minutes — about half the cooking time. The juices settle back into the meat instead of running onto the board.
Slice against the grain in thin strips, finish with a pinch of flaky salt, and serve right away. Wagyu is rich; a few ounces per person goes a long way.
Wagyu cuts from the ranch ↗