If you are lucky enough to purchase a wagyu steak then you also know how difficult it is to acquire and how much it cost. The last thing you want to do is ruin that fine wagyu beef by cooking it improperly.
The secret to cooking a wagyu steak is not to melt the fat inside the meat. This intra-muscular fat is what makes a wagyu steak so special. All of the tips and instructions about cooking a wagyu steak are designed to avoid overcooking and melting away the precious fat.
First, at least one hour before cooking, remove the wagyu steak from the cold storage and allow it to come to room temperature. Starting with a cold steak just means extra time will be required to cook it correctly and this we want to avoid.
Next, salt and pepper the steak, but do not add any flavor enhancers or sauces. If you paid for a wagyu steak you want to taste the wagyu steak and not just steak sauce. Save the sauce for Angus beef.
Pick a cooking medium where the temperature can be controlled. Outdoor grills are not the best place to cook a wagyu steak. An electric griddle or pan are excellent cooking methods for wagyu steak.
In a pan at a temperature of three hundred and fifty, sear both sides of the steak for thirty seconds. Then remove the steak to a cutting board.
Slice the steak into one inch by one inch squares. After the steak is sliced, return the now bite sized wagyu squares to the pan searing all sides that have not previously been seared for approximately one minute.
The goal here is to get a cube of wagyu steak that is seared on all sides and medium rare on the inside.
This method of preparing wagyu steak preserves the fat inside the beef and permits the full enjoyment to of the finest steak in the world.