What is Wagyu Beef and the Best Way to Cook

Let’s cut to the chase: wagyu beef is everywhere right now. You’ve probably seen it on Instagram, spotted it on fancy menus, and maybe even side-eyed its price tag at the butcher shop. But what makes this meat so special? If you're wondering what this beautifully marbled beef is and want to learn how to cook wagyu without messing it up, you’re in the right place. Our guide will cover everything you need to know, including how to cook it at home like it's served at high-end Japanese steakhouses.

Ingredients:

• 1 A5 wagyu steak, about 1 inch thick, 12 oz.
• 1/4 teaspoon kosher salt
• 1/4 freshly ground black pepper
• 8 ounces fresh asparagus, trimmed
• 1 pound button mushrooms, sliced

Equipment:

• Cast iron skillet
• Meat thermometer
• Spatula

What is Wagyu Beef?

Wagyu is a term that refers to any beef cattle from Japan, where “wa” means “Japanese” and “gyu” means “cow.” The most famous wagyu comes from Kobe, but other gold standard breeds include Matsusaka and Omi. These carefully raised cattle are intensely marbled and has a buttery texture that melts in your mouth.

There’s a catch, though: Not all wagyu is the same. There’s also “American wagyu” and “Australian wagyu”, which are crossbred with local cattle. While not as marbling-rich as authentic Japanese wagyu, these alternatives are still delicious and usually more affordable.

Pan Sear, Grill or Sous Vide Wagyu?

For premium steaks, I always suggest pan-searing as the best method. The beauty of high-quality ingredients is that they really shine through with the simplest cooking methods, letting their natural flavors to take center stage.

I wouldn’t recommend directly cooking wagyu on grill because its too marbling and can cause flames to burst as the fat drips down. As for sous vide, it’s a fantastic way to keep leaner cuts like chicken breast or pork loin moist, but with wagyu being so rich in fat, it can turn out incredibly tender and juicy if cooked just right. If you’re worried about overcooking, investing in a reliable instant-read thermometer is definitely worth it.

How to Prepare Wagyu?

Wagyu doesn’t require much preparation, which is one of the reason it’s so beloved. Just take the steak out of the refrigerator and let it sit at room temperature for about 30 to 60 minutes before you start cooking. This step is crucial because it ensures that the steak cooks evenly. Otherwise, you might see a charred outside but the center is still cold and raw.

At my favorite Japanese wagyu restaurant, they cut the steak into bite-sized cubes and cook each one separately. However, if you’re cooking at home and want to keep things simple, I suggest cooking the whole piece first and then slicing it.

WAGYU DOESN’T NEED TO BE MARINATED!

Just pat the steak dry with paper towels, season both sides with a sprinkle of salt and freshly ground black pepper, and let it rest for about 5 minutes. Trust me, it’s absolutely delicious just like that.

How to Cook Wagyu?

Wagyu beef, when cooked properly, is incredibly mellow, creamy, and buttery, bursting with savory flavor, umami, and juiciness. Just follow the steps below, you can whip up your own delicious dish too!

Step 1: Heat the Pan. Heat your cast iron skillet on medium-high until it’s just starting to smoke. Meanwhile, trim a small chunk of fat from your wagyu steak and toss it into the pan. You’ll see it melting down quickly. It’s best not to use butter or olive oil here because wagyu is already packed with its own rich fat, and adding other oils can overpower its natural flavor and make it too greasy.

Step 2: Sear the Steak. Carefully place the steak in the pan and resist the urge to flip it too frequently. Turn it every 90 seconds, aiming for a total cook time of about 6 minutes. To get it just right, use a meat thermometer to check the internal temperature. For that medium-rare wagyu with a beautifully pink center, remove it from heat at 130°F. Even if you usually prefer your steak cooked more, give wagyu a shot medium-rare - it’s a whole new experience!

Step 3: Prep the Side Dishes. Don’t waste the remaining oil! While the steak is resting, add the asparagus and button mushrooms to the pan, tossing them occasionally until tender. Then, slice the steak against the grain and plate it up with the asparagus and mushrooms for a traditional Japanese steakhouse vibe.

FAQs

How is wagyu beef graded?

In the United States, we mostly see beef graded as Select, Choice, or Prime, but when it comes to Japanese wagyu, the grading system is a bit different. They use a combination of a letter and a number to indicate quality and yield. The letters A, B, and C represent the yield grade, while the numbers 1 to 5 denote the quality grade. So, for instance, A5 wagyu is the crème de la crème, representing the highest quality, whereas C1 is at the bottom of the scale. Interestingly, Australian wagyu follows the same grading system as Japan, but it can even reach up to A12.

Where to buy wagyu beef?

You can find wagyu beef at supermarket chains like Costco and Walmart, or you can order it online. If you prefer local options, check out a reliable butcher in your area for some fresh wagyu.

Why is wagyu so expensive?

As we all known, the more marbling there is, the more expensive the beef is, and wagyu beef is no exception. In addition, the fact that genuine purebred Japanese wagyu is quite rare, especially outside Japan, further driving up the price.

Is wagyu beef healthy?

While wagyu is high in fat, not all fat is created equal. A significant portion of the fat in wagyu is monounsaturated, much like the kind in olive oil, which is considered good for your heart. Plus, wagyu contains a higher percentage of conjugated linoleic acid (CLA), a fatty acid with potential health benefits. Still, moderation is important, as wagyu remains a high-fat food.

How long to cook wagyu steak?

Taking a one-inch steak as an example, at medium-high heat, the steak needs to be cooked for a total of about 6 minutes to medium-rare. However, since steaks can vary in thickness and fat content, timing alone isn’t a reliable way to gauge doneness. The most accurate method is to use a meat thermometer to check the center temperature, which should be around 130°F for that ideal medium-rare finish.