Wagyu steaks are a type of beef that originates from Japan and is renowned for its exceptional marbling, tenderness, and rich flavor. The term “wagyu” translates to “Japanese cow,” and these cattle are known for their genetics, which produces a high concentration of intramuscular fat or “marbling.”
The marbling in wagyu steaks gives the meat a unique texture and flavor that sets it apart from other types of beef. The fat is evenly distributed throughout the meat, resulting in a buttery, melt-in-your-mouth experience that is unmatched by other cuts.
Wagyu steaks are typically cooked using high-heat methods such as grilling or searing. However, it’s important to keep a close eye on them as they can cook quickly due to their high-fat content. The end result is a steak that’s juicy, tender, and bursting with flavor.
Due to their high quality and unique characteristics, wagyu steaks are considered a luxury item and are often served in high-end restaurants. However, they can also be enjoyed at home by those who want to indulge i
Wagyu Steak Recipe
Equipment
- cast iron pan
- Cutting board
- sharp knife
- Tongs
Ingredients
- wagyu steak
- kosher salt
- black pepper
- olive oil
- garlic and herbs
Instructions
- Salt your Wagyu steak with kosher salt on both sides. The salt draws out some of the fat and juices of the steak to create a delicious flavorful crust.
- Rest your steak at room temperature for 30 minutes to an hour before cooking. This creates an even temperature in the steak, allowing it to cook evenly.
- Heat a cast iron pan or stainless steel skillet on medium heat. Allow the pan to get hot.
- Rub the fat cap of the steak and the entire inside of the pan. The melted fat will grease the pan to prevent the steak from sticking.
- Cook the steak on one side for about a minute and a half, then flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare, or 130 to 135 degrees for medium rare.
- Rest the steak for 5 to 10 minutes, then thinly slice the steak. Because the steak is so rich, you want to serve it in thin slices. Big thick pieces would be too rich and overwhelming.
Video
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Nutrition
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