Cooking Wagyu Steaks: A Complete Guide

Cooking Wagyu steaks is an art form that requires passion and patience. With its tender texture, the Wagyu steak is a true culinary masterpiece that should be cooked to perfection. In this complete guide, we will share some essential tips and techniques to cook Wagyu steaks to perfection. We will also explore different cuts of Wagyu steak, how to season them, and how to pair them with the right wine. Trust us; once you have savored a perfectly cooked Wagyu steak, you will never look back!

Cooking Wagyu Steaks: A Complete Guide | Eat Urban Garden
Cooking Wagyu Steaks: A Complete Guide

What is Wagyu Beef and Why is it Different?

If you’re a meat lover, chances are you’ve heard of Wagyu beef. It’s a high-end beef that has a reputation for being deliciously tender and flavorful. But what makes Wagyu beef so special? In this section, we’ll explore the unique characteristics and history of Wagyu beef.

What is Wagyu Beef?

Wagyu beef comes from several breeds of Japanese cattle, the most famous being the Kobe breed. The term “Wagyu” actually means “Japanese cow”.

What Makes Wagyu Beef Different?

One of the main things that sets Wagyu beef apart is the high level of marbling in the meat. Marbling refers to the visible fat in the meat that contributes to its flavor and tenderness. Wagyu beef is known for having a very high level of marbling, which gives it an incredibly rich taste and texture.

Another thing that sets Wagyu beef apart is the way it’s raised. Unlike most beef cattle, which are raised on grass, Wagyu cattle are often fed a special diet that includes grains like barley and maize. This contributes to the unique flavor profile of the meat. Additionally, Wagyu cattle are often raised in very controlled environments to ensure their comfort and well-being.

The Grading Process

Wagyu beef is graded based on a number of factors, including the level of marbling in the meat. The highest grade of Wagyu beef is A5, which is incredibly rare and expensive. It’s important to note that not all Wagyu beef is created equal, so it’s important to look for the grade and origin of the beef when purchasing.

What are the Different Cuts of Wagyu Beef?

Wagyu beef is known for its unique marbling, tenderness, and juicy flavor. It comes from four different breeds of cattle originating from Japan. Each breed has different characteristics and breeds into various cuts. To cook wagyu steaks that melt in your mouth, you need to understand the different cuts and the best cooking methods for each.


The ribeye is the most popular and common cut of wagyu beef. It is flavorful, juicy, and marbled to perfection. It comes from the rib section of the cow, and it contains delicious fat that melts while cooking, adding a rich and buttery flavor.

  • Recommended Cooking Method: Grilling or broiling
  • Cooking Temperature: Medium-rare to medium (135 to 145°F)
  • Seasoning: Salt and pepper, garlic, or rosemary


The sirloin is located near the rump and the back of the cow. It has a lean and firm texture compared to the ribeye. However, it still maintains the wagyu’s tenderness and rich flavor, making it a popular cut for steaks, roasts, and kabobs.

  • Recommended Cooking Method: Grilling, searing, or roasting
  • Cooking Temperature: Medium-rare to medium (135 to 145°F)
  • Seasoning: Salt and pepper, garlic, or cumin

Filet Mignon

Filet mignon comes from the tenderloin section of the cow. It is the most tender cut, with the least amount of fat compared to other cuts. It has a subtle, buttery flavor and a melt-in-your-mouth texture that makes it a popular choice in fancy restaurants.

  • Recommended Cooking Method: Grilling, broiling, or searing
  • Cooking Temperature: Rare to medium-rare (125 to 135°F)
  • Seasoning: Salt and pepper, thyme, or butter

New York Strip

The New York Strip is also known as the Kansas City strip or top loin. It is a boneless cut with a tender texture, well-marbled, and intense flavor that comes from the fat. It is a versatile cut that can be cooked in various ways, from grilling to pan-frying.

  • Recommended Cooking Method: Grilling, pan-searing, or broiling
  • Cooking Temperature: Medium-rare to medium (135 to 145°F)
  • Seasoning: Salt and pepper, red wine, or balsamic glaze

Pro Tip: Before cooking wagyu beef, let it sit at room temperature for 30 minutes, pat it dry with paper towels, and season it generously with salt and pepper. Avoid using a meat tenderizer and flipping it too often while cooking as it can cause the juices to escape.

What Sides and Wine Pair Well with Wagyu Steaks?

Wagyu beef is a delicacy that is best enjoyed with perfect complementary side dishes and wine pairings. The right choices can enhance the flavor and texture of the meat, creating an unforgettable dining experience. Here are some of the best sides and wine pairings to enjoy with your Wagyu steak:

1. Grilled Vegetables

Grilled vegetables are the perfect side dish to serve with Wagyu beef. They add a refreshing crunchiness to the steak, complementing its rich flavor. Asparagus, bell peppers, onions, and zucchini are all excellent choices for grilled vegetables.

2. Mashed Potatoes

Mashed potatoes are the ultimate comfort food and go well with just about any meat dish. With Wagyu beef, they add a soothing, buttery richness that balances the steak’s strong flavor. To make your mashed potatoes truly exceptional, add a dollop of sour cream or a sprinkle of chives.

3. Red Wine

Red wine is a classic pairing with red meat, and Wagyu beef is no exception. A full-bodied red wine like Cabernet Sauvignon or Syrah is a great choice to complement the steak’s rich flavor. However, you can also go with a lighter wine like Pinot Noir or Merlot to balance the steak’s heaviness.

4. Salad with Citrus Dressing

An acidic salad with citrus dressing is a great side dish to serve with Wagyu beef. The citrus flavor adds a refreshing and tangy taste to the steak, cutting through its richness and making it more enjoyable. You can make a citrus salad with any of your favorite fresh greens, like arugula, kale, or spinach, and add some juicy grapefruit, orange, or lemon to the dressing for an extra zing.

How to Buy and Store Wagyu Beef?

Purchasing Wagyu beef can be challenging as it is not readily available in most grocery stores. You can purchase it from specialty stores, gourmet meat markets, or online retailers. Here’s how to ensure that you’re getting the best quality Wagyu beef.

Consider the Grades of Wagyu Beef

Wagyu beef is classified into four grades – A5, A4, A3, and A2, based on its texture, flavor, and fat content. A5 is the highest grade and the most expensive. It has the most marbling, which makes it incredibly tender and flavorful. A4, A3, and A2 have a lower fat content and less marbling, making them less tender and flavorful than A5. Consider your budget and preferences when selecting the grade of Wagyu beef.

Look for Authenticity Certificates

Always look for authenticity certificates when buying Wagyu beef. Authentic Wagyu beef originates from Japan and is certified by the Japanese government. However, some companies may sell beef that is not genuinely Wagyu or from Japan. Look for certificates from the American Wagyu Association or other similar reputable organizations to ensure the authenticity of the beef.

Carefully Choose the Cuts of Wagyu Beef

Wagyu beef is available in various cuts, including ribeye, strip, tenderloin, sirloin, and flank. Ribeye and strip steaks are the most popular and are known for their marbling and tenderness. Tenderloin steaks are also a popular cut, but they have less marbling. Consider your preference and cooking method before choosing a cut of Wagyu beef.

Store and Thaw Wagyu Beef Properly

Once you purchase your Wagyu beef, store it in the coldest part of your refrigerator and use it within two to three days. If you’re not using it right away, you can freeze it for up to six months. When thawing Wagyu beef, do it slowly in the refrigerator or by submerging it in cold water. Avoid thawing Wagyu beef in the microwave or leaving it at room temperature, as this can cause uneven thawing and bacterial growth. Properly storing and thawing will ensure that you get the best taste and texture out of your Wagyu beef.

What are Some Common Mistakes to Avoid When Cooking Wagyu Steaks?

Wagyu steaks are popular for their rich flavor, tenderness, and marbling. However, cooking them can be tricky, and mistakes can compromise the taste and texture of the meat. Here are some common mistakes to avoid when cooking wagyu steaks:


Overcooking wagyu steaks is one of the most common mistakes people make. Since these steaks are already tender, cooking them for too long can make them tough and chewy. Additionally, wagyu steaks are best enjoyed rare or medium-rare, so cooking them well-done will also affect the taste and tenderness of the meat. To avoid overcooking, use a meat thermometer to check the internal temperature of the steak and take it off the heat when it reaches between 120-130°F for rare and 130-140°F for medium-rare.

Using the Wrong Cooking Oil

Another mistake to avoid when cooking wagyu steaks is using the wrong cooking oil. Oils with low smoke points, such as butter and olive oil, can burn easily and leave a bitter taste on the steak. Instead, use oils with high smoke points, such as canola, vegetable, or grapeseed oil. These oils can withstand high cooking temperatures without burning and won’t overpower the natural flavor of the meat.

Not Letting the Meat Rest Before Cutting

Resting the steak after cooking allows the juices to redistribute throughout the meat, making it juicier and more flavorful. However, some people make the mistake of cutting their steak immediately after cooking, which makes the juices run out and leaves the meat dry. To avoid this, let your wagyu steak rest for at least 5-10 minutes before cutting into it. This will give the juices time to settle back into the meat, resulting in a more succulent and satisfying dining experience.

Slicing Against the Grain

When slicing your wagyu steak, it’s important to cut against the grain of the meat. The grain refers to the direction of the muscle fibers, and cutting against it makes the meat more tender and easier to chew. Slicing with the grain can make the meat tough and chewy, so always make sure to identify the grain and slice against it.

Not Preheating the Grill or Pan

Preheating your grill or pan is essential to cooking a perfect wagyu steak. A hot grill or pan sears the outside of the steak, locking in the juices and creating a beautiful crust. If you don’t preheat your cooking surface, the steak could end up steaming instead of searing, which will affect the texture and flavor of the meat. Preheat your grill or pan for at least 10-15 minutes before cooking your steak.

Seasoning Too Early

Seasoning your wagyu steak is essential to enhancing its flavor, but seasoning too early can make the meat dry. Salting the steak too early draws out moisture, making it difficult for the steak to sear properly. To avoid this, season your steak just before it goes on the grill or pan. This way, the salt has just enough time to dissolve and enhance the flavor of the meat without compromising its tenderness.

Thank you for reading!

We hope this comprehensive guide has given you all the information you need to cook the perfect Wagyu steak. Remember to follow the steps carefully and treat this luxurious meat with the respect it deserves. Whether you’re a steak-lover or a gourmet chef, cooking Wagyu beef is a truly decadent and unforgettable experience. Make sure to come back for more delicious recipes and cooking tips!

Cooking Wagyu Steaks: A Complete Guide

Learn how to cook Wagyu steaks like a pro with this complete guide! From selecting the right cut to preparing and cooking perfectly marbled beef, we’ve got you covered. Impress your dinner guests with the ultimate gourmet experience!

  • 4 Wagyu steaks
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tbsp. butter
  • 4 garlic cloves (minced)
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  1. Remove the Wagyu steaks from the fridge and let them come to room temperature, which should take around 30-45 minutes.
  2. Preheat your oven to 400°F (200°C).
  3. Season the Wagyu steaks with kosher salt and black pepper on both sides, rubbing the seasoning into the meat.
  4. Heat a cast-iron skillet over high heat and add the butter. Once melted, add the minced garlic and fresh herbs and let them infuse the butter for a few seconds.
  5. Add the seasoned Wagyu steaks to the skillet and cook for 2-3 minutes on each side until a brown crust forms, using a pair of tongs to flip them.
  6. Transfer the skillet to the preheated oven and let the Wagyu steaks cook for around 5-7 minutes until they reach an internal temperature of 130°F (54°C) for medium-rare.
  7. Remove the skillet from the oven and let the Wagyu steaks rest for 5-10 minutes before serving. Slice against the grain and enjoy!
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