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Perfect Wagyu Beef Steak

simple method

Back to the classics: we are frequently asked how to prepare the perfect Kobe or Wagyu beef steak. Wagyu is like a multi-player, adaptable to various degrees of doneness, from rare to well-done, and even blue. While it's up to you to choose your preferred level of doneness, we recommend cooking it to a juicy medium-rare. Our ultimate guide to cooking Wagyu steak offers some key points to keep in mind, no matter which cut you choose. Give it a try and enjoy! Itadakimasu.




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

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper 

  1. Take the steak straight out of the fridge without bringing it to room temperature. Japanese beef has a lower melting point than the average human body temperature, and the umami flavor can be released into the fat if it starts melting too much at room temperature.

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

  3. Place the steak in a very hot heavy-based frying pan and cook at a high temperature immediately to lock in the umami. Do not touch it for 90 seconds.

  4. Turn the steak and cook for another 90 seconds.

  5. Transfer the steak to a sheet of tin foil and wrap it for 5 minutes. This final step locks in the umami-flavored juice inside the steak.

  6. Serve with soy sauce and wasabi.

Cooking time will depend on the thickness of the steak. Turn it around when you spot the "meat sweat" on the surface of the meat during cooking and cook for another 90 seconds.

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