How to Cook Wagyu Steak

Why This Recipe Works

• There is a lot of fake "wagyu," so it's important to understand what authentic Japanese wagyu beef is and how it's graded.  
• Fat is an insulator, and because of the intense marbling of A5 wagyu, I recommend using steaks between ¾-inch and 1-inch in thickness. 
• Flipping the steak several times during cooking ensures it cooks through evenly while giving you a crispy brown crust.
• Using the rendered wagyu fat to fry garlic chips gives you a crispy and flavorful topping, and I'll also show you simple Japanese steak sauce using the pan drippings. 

What is Wagyu

Before we dive into cooking techniques, let's clarify what wagyu is. The term "wagyu" (和牛) literally means "Japanese beef." It is not a specific breed of cow but refers to several native breeds of Japanese cattle that have been raised in Japan. Although these breeds were originally draft oxen, they've been selectively bred to produce tender, flavorful meat with fine intramuscular marbling over the past century. 

It's crucial to note that much of the "wagyu" sold outside Japan is not authentic. Many countries have crossbred Japanese cattle that they exported decades ago with local breeds (it's now illegal to export cows or their reproductive material). In addition to genetics, authentic Japanese beef is raised with a specific diet and lifestyle that contribute to the quality of the meat. This is why it is misleading to label beef not produced in Japan as "wagyu."

Kobe Beef vs Wagyu

Kobe is a city in central Japan and is a brand name given to beef Tajima beef cattle raised in Hyogo Prefecture according to strict guidelines. There are dozens of regional wagyu brands in Japan, each with distinct characteristics. My favorite is Matsuzaka Beef from Mie Prefecture, known for its sweet, fatty flavor. Miyazaki beef from my home prefecture is prized for its fine-grained marbling, and Ōmi beef from Shiga Prefecture is one of Japan's oldest brands of wagyu.

Japanese Beef Grading Scale

To select the best A5 wagyu steak it's essential to understand the Japanese grading system which is specified by the Japan Meat Grading Association (日本食肉等級協会). The TL;DR is that A5 is the best grade possible, but there are nuances in the scale that are worth understanding, as it's possible to get an A4 steak with perfect marbling at a significantly lower price. It's also worth noting that this grading scale does not factor in flavor which is where different brands of beef can differentiate themselves. This system is more complex and stringent than those used in other countries, so the following explanation only applies to beef graded on the Japanese scale.

Yield Grade (Letter A-C)

The Japanese beef grade's first part is a letter indicating the yield grade. This refers to the amount of usable meat the carcass yields. It does not directly infer quality; however, the best quality meat usually comes from high-yield carcasses, as they tend to be bigger and have more intramuscular fat.

• A - The highest yield grade, with a yield of over 72%
• B - Average yield that's more than 69% but under 72%
• C - Below average yield of less than 69%

Quality Grade (Number 1-5)

The second part of the grade is a number from 1 to 5, which represents the quality grade. The grade consists of four components, each ranked from 1 to 5. The lowest score determines the overall grade. For example, a carcass graded 5 on three factors and 4 on one would get an overall grade of 4. 

1. Marbling (脂肪混雑) - This is based on the Beef Marbling Standard (BMS) and measures the amount and distribution of intramuscular fat. To receive a grade of 5 for fat marbling, the BMS must score between 8-12.
2. Meat Color & Luster (肉の色と光沢) - This is based on the Beef Color Standard (BCS), which is a gradation of 7 colors from pale red to maroon. To get a grade of 5 for this, the BCS must be between 3-5 (bright red) with high luster. 
3. Texture & Grain (肉の締まりおよびきめ) - This is the most subjective of the grades and includes a judgment on the texture and grain of the meat. 
4. Fat Color & Character (脂肪の色沢や質) - This is based on the Beef Fat Standard (BFS), which ranges from white to dark yellow. To get a grade of 5, the BFS must fall between 1 and 4 (white to pale yellow) with high luster.

How to Cook A5 Wagyu Steak

Due to its extraordinary marbling, an A5 wagyu steak requires a different preparation approach than other types of steak.

Select and Prep A5 Wagyu

While thicker is usually better for steaks, I prefer wagyu steaks to be thinner — ¾ inch is perfect, and I wouldn't go for anything over 1 inch. This is because the high fat content acts as an insulator, and if the steak is too thick, it will not cook through properly. The only exception is if you're making a wagyu filet mignon, which you'll want to get as thick as possible, as this part of the tenderloin tends to be relatively lean, even when it's A5. If you want to cook a thicker cut of wagyu (that's not tenderloin), I recommend following the process in my Japanese roast beef recipe. 

Japanese beef has a delicate buttery flavor profile, so I like to keep the seasoning fairly simple. After removing the steak from the fridge, sprinkle both sides with salt and freshly ground black pepper, but don't go overboard with the salt, as the steak sauce will add additional flavor. Let the beef rest at room temperature for 5-10 minutes while you prepare your other ingredients. 

Cooking A5 Wagyu

Heat a cast-iron skillet over medium heat until it's lightly smoking. The key here is to use a heavy-bottomed pan that you can get very hot, which will distribute the heat evenly to achieve a nice sear. Place the seasoned steak in the pan, and you'll notice fat starting to render out almost immediately – this is why you don't need to add any oil to the pan. If you'd like, you can add some vegetables like bell peppers, onions, or carrots to the pan at this point. This creates a delicious side dish and helps prevent the rendered fat from smoking excessively. 

Flip the steak every minute and a half. This prevents burning while helping the steak cook evenly and allowing a deep brown crust to form on the outside. Continue flipping every 1.5 minutes until the steak reaches your desired internal temperature. For well-marbled steaks, I recommend cooking to at least 130°F (55°C), which is medium-rare. This temperature allows some of the intramuscular fat to melt, creating that melt-in-your-mouth texture A5 wagyu is famous for without being overly fatty. Since the cooking time will depend on your steak and setup, it's impossible to give exact times, but my ¾-inch thick top-blade steak took about 5 minutes. 

When the steak is done, transfer it to a cutting board to rest while you prepare the sauce.

Japanese Steak Sauce

First, use the rendered beef fat in the pan to fry the garlic chips until they're golden brown and crisp. This infuses the oil with garlic flavor while giving you a delicious crispy topping. 

Next, add the onion puree to the pan and stir until it starts to caramelize. This process adds a deep, sweet flavor to the sauce. Once the onions are caramelized, add the mirin and soy sauce and boil until they form a shiny, lightly thickened sauce. 

To serve, slice the rested wagyu steak against the grain into thin pieces. Arrange the slices on a plate, drizzle with the Japanese steak sauce, and top with the crispy garlic chips and freshly cracked black pepper.

What to Serve with A5 Wagyu Steak

In Japan, steak is often served with a side of white rice, but it can also be served with garlic fried rice, especially at steakhouses. If you pan-roasted some vegetables along with your steak, this can make for another tasty and colorful side dish. To round out the meal, you could prepare a Japanese-style green salad with Sesame Dressing.

If you're a fan of A5 wagyu, you're gonna love my Best Gyodon recipe using wagyu sliced for sukiyaki. It's an easy preparation that lets the best qualities of the beef shine, and it's my new favorite beef recipe!

📖 Recipe

Wagyu Steak with Japanese Steak Sauce

By: Marc Matsumoto

5 from 6 votes

Print Pin

Prep Time 7 minutes mins

Cook Time 7 minutes mins

Total Time 14 minutes mins

Yield 2 servings

Equipment

1 10-inch cast iron skillet

Instant Read Thermometer

Units

Grams + US CupsUS Standard

Ingredients 

1x2x3x

• 1 A5 Wagyu beef steak (200-300 grams)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic (peeled)
• 1 tablespoon onion puree
• 2 tablespoons mirin
• 1 tablespoon soy sauce

Instructions

Step PhotosNo Photos

• Take 1 A5 Wagyu beef steak from the refrigerator and season both sides with ¼ teaspoon salt and ¼ teaspoon black pepper. Let this rest at room temperature while you prepare the other ingredients (5-10 minutes).
  
• Slice 1 clove garlic into thin, even chips using a mandoline. Peel half an onion and grate it to make 1 tablespoon onion puree. Heat a cast iron skillet over medium heat until it's lightly smoking.
  
• Place the steak in the pan and allow some fat to render out. Once some fat renders out, you can optionally add a few vegetables to the pan, such as bell peppers, onions, or carrots. This not only gives you a side dish, but it also keeps the rendered fat from smoking.
  
• Flip the steak every 1 ½ minutes until it reaches your desired internal temperature. I recommend cooking an A5 steak with deep marbling to at least 130°F (55°C), which is medium-rare. My ¾-inch thick steak took about 5 minutes.
  
• When the steak is done, transfer it to a cutting board to rest.
  
• Return the pan to the stove and use the rendered beef fat to fry the garlic chips until they're golden brown and crisp. Tipping the pan to one side will help create a pool of fat you can use to fry the garlic. Transfer them to a paper towel-lined plate and set aside.
  
• To make the Japanese steak sauce, add the onion puree to the pan and stir until it starts to caramelize.
  
• Add 2 tablespoons mirin and 1 tablespoon soy sauce and boil until a lightly thickened, shiny sauce forms.
  
• Slice the beef and serve topped with the Japanese steak sauce, garlic chips, and some additional cracked black pepper.
  

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Nutrition Facts

Calories • 295kcalCarbohydrates • 9gProtein • 26gFat • 18gSaturated Fat • 8gPolyunsaturated Fat • 1gMonounsaturated Fat • 8gCholesterol • 76mgSodium • 989mgPotassium • 371mgFiber • 0.3gSugar • 4gVitamin A • 20IUVitamin C • 1mgCalcium • 16mgIron • 2mg