The fine and intense marbling of the Wagyu beef 🥩 makes it very forgiving. Wagyu steaks are at their juiciest and most tender when the fat in the steak has melted, so we recommend grilling it medium rare to medium. Here are a few simple tips to help with preparation.
Defrost meat. Place the meat in the refrigerator one day prior to preparation. We recommend leaving the meat in the vacuum bag. An hour before preparation, you can place the meat on your kitchen counter to allow it to come to room temperature.
Grilling. Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will come out during searing. Sear your steak as hot, but also as briefly as possible. While doing this, turn the steak regularly, about every 30 seconds.
Indirect heat. Once you have reached the desired browning level, remove the steaks from the high heat and place it on the grill in the indirect heat. Finish cooking the steaks on the grill at about 120°C until the desired core temperature is reached.
For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a grill thermometer. This is the only way to be sure that you achieve the perfect degree of cooking. When the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.
Season the steaks a little more with salt.
