A5 Japanese Wagyu is the pinnacle of beef, celebrated for its extraordinary marbling, buttery texture and unrivalled depth of flavour. The key to cooking it perfectly is simplicity - allowing the quality of the beef to take centre stage. With nothing more than sea salt, cracked black pepper and a hot cast iron pan, you'll achieve a beautifully caramelised crust while preserving the luxurious melt-in-the-mouth finish that makes Japanese Wagyu truly unforgettable.
Ingredients
- A5 Japanese Wagyu Sirloin Steak
- Crushed black pepper
- Flaky sea salt
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Optional: Small piece of beef's own trimmed fat
Instructions
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Prepare your steak - Take the Wagyu out of the refrigerator 10–20 minutes before cooking so it can come close to room temperature. Pat it completely dry with a paper towel and season both sides lightly with sea salt and pepper
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Heat a cast-iron skillet or flat-top grill over medium to medium-high heat. Because of the intense marbling, you do not need to add oil or butter. If you have a trimmed piece of Wagyu fat, rub it in the hot pan to lightly grease
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Place the steak in the hot skillet. Sear it for 1 to 1.5 minutes on the first side to build a beautiful, rich brown crust.
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Flip the steak and sear for another 1 to 1.5 minutes on the other side. Wagyu cooks incredibly fast; aim for a rare to medium-rare doneness (internal temperature of about 52° C / 125° F). Do not overcook, or the delicate fat will simply melt away.
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Remove the steak to a cutting board and let it rest for 3 to 5 minutes so the juices can redistribute
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Slice and serve. Because of the extreme richness, Wagyu is best eaten in small portions. Slice the steak against the grain into thin, elegant strips, and sprinkle with a touch more flaky sea salt to taste.
