Perfect Wagyu Beef Steak

simple method

Back to the classic. We often get asked how to cook the perfect Kobe, Wagyu beef steak. Wagyu is like a multiplayer. It doesn't matter if it's a rare, medium rare, well-done or even blue. You can have it to your liking. Our personal recommendation is a medium rare. There are a few key points to bear in mind if you would like to cook the perfect steak whichever cut you choose. Try our ultimate guide to cook Wagyu steak. Itadakimasu.



  • 300g Wagyu Steak (1cm to 1.5cm thickness)

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper 


  1. Take out the steak straight out of the fridge. Don't bring it to room temperature. Japanese beef has a melting point lower than the average human body temperature. Umami flavour is released into fat if it starts melting too much at room temperature.

  2. Season the steak all over with sea salt and black pepper.

  3. Add the steak to a very hot heavy-based frying pan. Cook at a high temperature immediately to lock in the umami. 

  4. Do not touch for 90 secs.

  5. Turn the steak and cook for another 90 secs.

  6. Transfer the steak onto a sheet of tin foil and wrap it for 5mins. This final step locks umami flavoured juice inside of the steak.

  7. Serve with soy sauce and wasabi!


Cooking time is depending on thickness of a steak, turn it around when you spot the "meat sweat" on the surface of meat during cooking and cook for another 90 secs.