
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.
SERVES: 2 COOKS IN: 30 MINUTES DIFFICULTY: EASY
Ingredients
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300g Wagyu Steak (1cm to 1.5cm thickness)
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1 tsp Sea Salt
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1 tsp Black Pepper
Method
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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.
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Season the steak all over with sea salt and black pepper.
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Add the steak to a very hot heavy-based frying pan. Cook at a high temperature immediately to lock in the umami.
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Do not touch for 90 secs.
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Turn the steak and cook for another 90 secs.
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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.
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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.