Cooking Wagyu, it's easier than you think!

HOW DO I COOK THIS!?

DON’T PANIC, WE’VE GOT YOU COVERED.
FOLLOW THESE STEPS TO OUR WORLD CLASS RECORD BREAKING LIGMA NOMINATING FORMULA FOR THE ULTIMATE UMAMI EXPERIENCE.
(Kidding, everyone has their own preferences, but here is how we’d do it..)

 

•Season your beef with salt (pepper optional)
•Pre-heat your frying pan to med-high
•Sear for 1 minute on each side for a rare/medium rare. 1.5 minutes for medium rare/medium
•Season again with flakey sea salt
•Best eaten immediately while the fat is melting. 

Cooking A5 Wagyu Steaks:

  1. When you are ready to cook your steak, pull it out of the freezer (leave in packaging), and allow to naturally thaw in fridge for up to 24 hours.

  2. Once completely thawed, remove from fridge. You may begin to season both side with salt & pepper. (We like to use just salt so pepper is up to you!)

    • ProTip: Cut off any fat chunks and set aside, you may use this to sauté your veggies.

  3. Pre-heat your Cast Iron, or pan of choice. DO NOT ADD OIL - Yes, you read correctly.

    • Optional: Use fat chunk from earlier to lightly grease up pan to prep, but not necessary.

  4. Once pan is hot, add your steak to the pan and watch the magic happen.

    • Time: 90 seconds each side per 16oz steak will yield a nice MEDIUM RARE steak.

  5. Remove from pan, try not to burn your self.. slice and serve!

  • Optional Step: Sprinkle on some flaky salt to a nice touch!
  • Time to eat! Best consumed  while hot. If  you let the steak cool down too much the fat will start to solidify and the taste will be too rich. You have been warned! Enjoy!

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    Our Favorite Sides:

    • Sautéed Shrooms

    • Thinly sliced garlic fried in Wagyu fat

    • Pan fried (or baked) Brussel sprouts

     

    Cooking Australian Wagyu Steaks:

    1. Follow Steps 1-3 from above. The only difference here is the time required to sear due to overall thickness being typically greater than Japanese A5 steaks.

    2. Once pan is hot, add your steak to the pan and watch the magic happen.

      • Time: 3 minutes each side per 16oz steak will yield a nice MEDIUM RARE steak.

    3. Remove from pan, try not to burn your self.. slice and serve!

    Cooking Australian Wagyu Steaks: (Sous Vide)

    1. When you are ready to cook your steak, pull it out of the freezer (leave in packaging), and allow to naturally thaw in fridge for up to 24 hours.

    2. Once completely thawed, remove from fridge. You may begin to season both side with salt & pepper.

      • ProTip: Cut off any fat chunks and set aside, you may use this to sauté your veggies.

    3. Vacuum seal your seasoned steak and sous vide @ 129°for 1 hour.

      • After Time is up, remove from bag and pat down excess moisture with paper towel.

    4. Heat up a Cast Iron on High, or your pan of choice. DO NOT ADD OIL - Yes, you read correctly.

      • Optional: Use fat chunk from earlier to lightly grease up pan to prep, but not necessary.

    5. Once pan is hot, add your steak to the pan and watch the magic happen.

      • Time: 60-90 seconds each side per 16oz steak will yield a nice MEDIUM RARE steak.

    6. Remove from pan, try not to burn your self.. slice and serve!

     

    Our Favorite Sides:

    • Sautéed Shrooms

    • Thinly sliced garlic fried in Wagyu fat

    • Pan fried (or baked) Brussel sprouts

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