Cooking

Method: Pan-Sear or Grill

Wagyu is easier to cook than USDA Prime because prime steaks dry out past medium rare. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery. The higher the marbling score, the easier it is to cook since the steak will be tender at more doneness levels. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery.

This cut has one of the highest marbling scores, meaning the steak will still be delicious rare, medium rare, or medium. Use the same cooking methods as USDA prime and aim for medium-rare.

THAWING, PREP, & COOKING TIPS

Prep
• Safely thaw your frozen steaks in the refrigerator 24 hours before cooking.
• Allow the steaks to come up to room temperature right before cooking.
• Follow safe handling instructions when preparing food.

Seasoning
• Add a light coat of salt before cooking.
• Optional: base with butter and garlic.
• Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.

Ideal Serving Temperature
• Medium-rare | 130°-135° after resting

Tips
• Steaks will continue to cook as you take them off the heat.
• You can always re-cook the steak in the pan if it's too rare after cutting.
• Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.

COOKING VIDEO #1

COOKING VIDEO #2

Steak Doneness Hack

Learn how to tell if a steak is done cooking with the finger test in the video above.