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Closeup of a sliced A5 wagyu steak cooked to medium rare with a Japanese steak sauce and garlic chips.
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Wagyu Steak with Japanese Steak Sauce

Elevate your meat game with this ultimate guide to cooking wagyu steaks at home. Learn about authentic Japanese beef, including the grading scale, the best way to cook an A5 steak, and an easy Japanese steak sauce recipe just like the ones served in a high-end Japanese steakhouse.
Course Main Course
Cuisine Japanese-Western
Keyword steak, wagyu
Level Beginner
Main Ingredient Beef
Diet Dairy-Free
Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Servings 2 servings
Calories 295kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 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
Grams + US Cups - US Standard

Instructions

  • 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).
    1 A5 Wagyu beef steak, ¼ teaspoon salt, ¼ teaspoon black pepper
    Seasoning A5 Wagyu Steak with salt and pepper.
  • 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.
    1 clove garlic, 1 tablespoon onion puree
    Slicing garlic on a mandoline to make garlic chips.
  • 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.
    A5 wagyu steak in a cast iron skillet with peppers.
  • 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.
    Brown crust on an A5 wagyu top blade steak.
  • When the steak is done, transfer it to a cutting board to rest.
    Perfectly seared wagyu steak resting on a cutting board.
  • 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.
    Frying garlic slices in wagyu fat to make crispy chips.
  • To make the Japanese steak sauce, add the onion puree to the pan and stir until it starts to caramelize.
    Caramelized onion puree for making Japanese steak sauce.
  • Add 2 tablespoons mirin and 1 tablespoon soy sauce and boil until a lightly thickened, shiny sauce forms.
    2 tablespoons mirin, 1 tablespoon soy sauce
    Japanese steak sauce bubbling in a cast iron skillet.
  • Slice the beef and serve topped with the Japanese steak sauce, garlic chips, and some additional cracked black pepper.
    Sliced A5 Wagyu Steak drizzled with sauce.

Video

Nutrition

Calories: 295kcal | Carbohydrates: 9g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 989mg | Potassium: 371mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg