Cooking

Method: Pan frying with cast-iron (any pan will work)

A5 wagyu is unique because the steak melts around 78°F, meaning the steak melts at room temperature. A5 wagyu is the easiest steak to cook because it melts in your mouth, rare or well done. Allowing the steak to come up to room temperature is part of the cooking process.

INSTRUCTIONS

1. Safely thaw your steak in the refrigerator 24 hours before cooking and allow the steak to come up to room temperature right before cooking (20-30 mins).

2. Lightly season your steak with salt. You can always add more at the end.

3. Preheat your pan over medium-high heat for 90 seconds. Trim off a small piece of wagyu fat and lightly coat the pan with the wagyu fat (no oil needed).

4. Add the steak and press down with your tongs to ensure even pan contact.

Use the timetables below, which assume a 16oz 3/4" thick A5 steak, for a rough estimate of when to flip (it's okay to flip multiple times). Every kitchen will be different, and you may need to adjust your fire. We're using a 16oz ribeye steak below.

Thinner 3/4" 4oz steaks will cook much faster.
Thick block-cut steaks will cook faster since you'll be searing all 6 sides.  

doneness

3/4" thick

1" thick

rare

35 sec

60 sec

med. rare

40 sec

70 sec

medium

45 sec

80 sec

medium well

50 sec

90 sec

5. Allow your A5 to rest for one minute before cutting against the grain. Eat while the steak is hot (A5 tastes better hot).

Your steak should have an even brown crust all around - use the image above as a color reference).



Tips
• Drain the pain of fat between every steak you cook. You can reuse the wagyu fat (tallow) as cooking oil.

• Remember, you can't "mess up" A5 because it's delicious at any doneness.

• You can always put the steak back into the pan if you want to render the fat more.

Cooking

Method: Pan frying with cast-iron (any pan will work)

A5 wagyu is unique because the steak melts around 78°F, meaning the steak melts at room temperature. A5 wagyu is the easiest steak to cook because it melts in your mouth, rare or well done. Allowing the steak to come up to room temperature is part of the cooking process.

INSTRUCTIONS

1. Safely thaw your steak in the refrigerator 24 hours before cooking and allow the steak to come up to room temperature right before cooking (20-30 mins).

2. Lightly season your steak with salt. You can always add more at the end.

3. Preheat your pan over medium-high heat for 90 seconds. Trim off a small piece of wagyu fat and lightly coat the pan with the wagyu fat (no oil needed).

4. Add the steak and press down with your tongs to ensure even pan contact.

Use the timetables below, which assume a 16oz 3/4" thick A5 steak, for a rough estimate of when to flip (it's okay to flip multiple times). Every kitchen will be different, and you may need to adjust your fire. We're using a 16oz ribeye steak below.

Thinner 3/4" 4oz steaks will cook much faster.
Thick block-cut steaks will cook faster since you'll be searing all 6 sides.  

doneness

3/4" thick

1" thick

rare

35 sec

60 sec

med. rare

40 sec

70 sec

medium

45 sec

80 sec

medium well

50 sec

90 sec

5. Allow your A5 to rest for one minute before cutting against the grain. Eat while the steak is hot (A5 tastes better hot).

Tips
• Drain the pain of fat between every steak you cook. You can reuse the wagyu fat (tallow) as cooking oil.

• Remember, you can't "mess up" A5 because it's delicious at any doneness.

• You can always put the steak back into the pan if you want to render the fat more.

Your steak should have an even brown crust all around - use the image above as a color reference).