Why is Japanese A5 Wagyu beef considered the best beef in the world? Its highly marbled texture and high fat levels make it extremely juicy, tender and melt-in-your-mouth delicious.
If you’ve been fortunate enough to obtain a professionally hand cut piece of wagyu beef, you’ll want to take great care in how you prepare it. This very special Japanese meat is raised and butchered to the highest standards and is prized for its high fat content and marbelization. And don’t be afraid about the fat because it contains a higher percentage of omega-3 and omega-6 fatty acids than most other beef. This special soft fat has a low melting point and is responsible for the amazing flavours and tenderness.
Some light seasoning, minimal handling and some quick pan frying is all that’s required to prepare it. Carefully following these handling and cooking instructions will allow you to appreciate the tender texture and subtle flavour for which Wagyu is renowned.
I’d like to extend a special thank you to Japanese A5 Wagyu Beef certified chef Luke McCabe and Sue Stewart at The Finch Market for providing the beef used in this recipe along with some expert cooking tips. What an amazing birthday treat it was!
Wagyu Beef Steak
- 1 Wagyu beef steak ½ to ¾ inch thick
- ½ tsp sea salt
- ½ tsp fresh 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.