Its highly marbled texture and high fat levels make Wagyu beef extremely juicy, tender and melt-in-your-mouth delicious.
Course Main Course
Keyword beef, recipe, Wagyu
Prep Time 5minutes
Cook Time 4minutes
Author Kevin Lamoureux
1Wagyu beef steak½ to ¾ inch thick
½tspfresh ground black pepper
As you prepare to cook the steak, remember to keep the handling of it to a minimum. Avoid using tongs, pulling or stretching it as this may cause the meat to toughen.
Remove the steak from the refrigerator at about 5 minutes before cooking. Allowing the meat to warm up a little at room temperature ensures that it will cook evenly.
Trim a bit of the excess fat from the steak then melt it in the cast iron skillet at medium high heat.
Carefully set the beef in the pan. Cook for 1 to 2 minutes (depending on thickness) then carefully flip the steak and cook the other side for an additional 1 to 2 minutes.
Remove the steak from the pan and allow to stand for about 5 minutes on a clean cutting board or serving dish. While standing rub black pepper and sea salt over each side of the steak.
While standing the steak will continue to cook from roughly rare to medium rare. Wagyu beef is best served to this doneness. The distinct flavours and characteristics of this highly prized (and highly priced) meat are best appreciated when not overcooked.
Serve with white rice and stir-fried vegetables. Wasabi or horseradish make the perfect condiments for your steak.
The World on a Platter - For the best of world food culture. Printed from http://theworldonaplatter.com/wagyu-beef-steak/