1. Pan sear and avoid char grilling Wagyu steaks.
Choose a ceramic, titanium coated non-stick pan with a griddle. The griddle
helps to keep the steak above the melted marbling fat in the final stages
of cooking and adds signature grill lines for decoration. It also prevents
‘poaching' the Wagyu.
Conventional grilling of Wagyu steaks can ruin the taste experience.
Melted marbling fat causes the grill to flare up and char the steak.
2. Season Wagyu steaks prior to cooking.
Add liberal pinches of sea salt into the hot pan before adding the Wagyu
steak. Then sprinkle sea salt on to the remaining exposed surface of the
steak. The sizzle of sea salt combined with the marbling fat produces
a ‘mouth watering' caramelised crust that should appear on every perfectly
cooked Wagyu steak.
3. Marbling fat is the only oil that should be used.
Wagyu steak has its own marbling coating. Adding butter or oil to the
pan introduces flavours that can mask or conflict with the delicate taste
of Wagyu steak.
4. Cook steak to medium. Avoid under cooking.
Heat should penetrate through all marbling seams of the Wagyu steak for
it to reach the optimum flavour point. It is best to have the pan heated to high
before adding the steak. Sear both sides for 2 minutes each, and then reduce
heat to the pan to medium-low. Allow the steak to finish cooking under this reduced heat for approximately 3 to 5 minutes, turning occasionally.
5. Serve Wagyu steaks on pre-warmed plates.
The perfect Wagyu steak should be served straight from the pan onto
a pre-warmed plate. Keeping the steak warm ensures the taste from
the marbling fat remains at its peak flavour point.
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