How To Cook American Wagyu Beef

How do you prepare American Wagyu steak?

You’re naturally eager to dig in and see what all the excitement is about now that you’ve finally discovered American Wagyu steak and you’ve located a butcher or specialty supplier to buy your steaks from. It’s crucial to understand the proper way to prepare an American Wagyu steak before placing your meat near any heat source.

Wagyu beef has complex flavors, so it would be a shame to mask them with bearnaise, steak sauce, or other steak accompaniments. Actually, salt and black pepper are the only seasonings you should be using on your steak. That’s it. In addition to giving the steak the ideal “crust” to provide the ideal texture when the first bite satisfies your palate, the combination of salt and black pepper brings out the natural flavors of the steak.

Since Japanese Kobe steaks are usually cut to a thickness of about ½ inch, preparing them differs greatly from preparing American Angus steaks. Conversely, American Wagyu steaks are usually sliced to a thickness of 1 to 1 ½ inches, similar to that of American Angus steaks. This implies that the cooking times won’t vary significantly if you’re accustomed to grilling Angus.

But if your steaks turn out to be ½ inch thick, you’ll have to watch them carefully and cut the cooking time down if you do; otherwise, you’ll have a piece of pricey shoe leather.

Three ways to prepare American Wagyu steaks

Some people swear by the venerable gas or charcoal grill when it comes to grilling steaks of any kind. After all, fire grilling meat has been a human tradition for centuries; why alter a positive experience?

Some people think that American Wagyu steaks have too subtle a flavor for grilling because the thick marbling can easily disappear, leaving you with a tough, dry piece of meat.

If you decide to grill your American Wagyu steaks, leave them out on the counter for at least 30 to 60 minutes to allow the meat to come to room temperature. Skipping this step can result in a steak that’s undercooked on the inside and burnt on the outside.

Maintain a medium heat setting on the grill and only let the steaks come into direct contact with the heat for about two minutes on each side. Searing steaks for an extended period of time will cause them to dry out, but direct heat is required to “sear” the steaks and seal in the juices.

Make sure you have a meat thermometer handy. A minimum internal temperature of 145 degrees Fahrenheit is required for a medium-rare steak, as is the recommended cooking temperature for American Wagyu beef. For a “medium” steak, the internal temperature should be 160 degrees Fahrenheit. Grilling American Wagyu past “medium” is not recommended.

After grilling, the steaks should “rest” away from heat. This enables the steak’s juices to redistribute and the cooking process to end.

How is Wagyu beef different from Kobe beef?

Purebred Japanese Black Tajima Gyu cattle with ancestry traceable back generations to the Tajima region in the province of Hyogo are required for Kobe beef cattle. (Kobe is in Hyogo). Kobe Beef’s exceptionally marbled texture is a result of the intramuscular fat present in Japanese Black cattle. The next step is to grade each carcass, going from A1 to A5, with A5 Kobe Beef being the most marbled.

Japanese beef is not just from Kobe. Other well-known brands of Japanese beef include Matsusaka beef, Omi beef, Yonezawa beef, and Hokkaido snow beef. They are Japanese Black cattle that have been raised under stringent breeding and grading regulations in various regions. They are also extraordinary. (I can’t decide which beef—Kobe or Matsusaka—was better because I had both.) They were both fantastic. ).

Kobe beef is incredibly rare outside of Japan. If you dont see the Kobe beef Designated Registration statue shown proudly by the restaurant, its not true Kobe beef.