Wagyu Steak: How to Cook & Reheat Steak Perfectly

How to Cook Wagyu Steak?

If you’ve ever wondered how to cook a perfect Wagyu steak, I’ve got you covered. You see, while some people are into cars, jewelry, or art, for me, nothing beats the beauty of a well-marbled piece of Wagyu beef. Wagyu beef is identified by its complex marbling, or lines of fat. Let's now discuss how to cook Wagyu steak to perfection. Spoiler alert: grilling might not be the best option for you. I'll explain why.

Preparing Wagyu Steak

Before you start cooking, take your Wagyu steak out of the fridge about an hour before cooking. Why? You want it to come to room temperature for even cooking. If you throw a cold steak onto a hot surface, you risk an uneven cook with an overcooked outside and a cold, undercooked inside. And trust me, Wagyu shines best when it's medium-rare, even if you’re not usually into rare steak.

For Wagyu, it’s especially important to bring it to room temperature because of the high-fat content. The fat needs to render properly to give you that melt-in-your-mouth flavor. So, giving it that hour to warm up is crucial.

Should You Grill or Pan Sear Wagyu Steak?

Here’s the thing: while grilling is great for many steaks, Wagyu is different. It has so much fat that grilling it directly over flames can cause flare-ups, which not only wastes that precious fat but can also ruin your steak. I suggest pan-searing it in a cast-iron skillet instead. The best part? That skillet can be heated on your grill! By doing this, you may have the best of both worlds—you can keep all that delicious fat in the steak where it belongs and avoid the mess that comes with cooking indoors.

How Long Should You Cook Wagyu Steak?

Wagyu cooks fast. For a steak about 1/2 to 3/4 inches thick, you’ll only need about two minutes per side. That’s it! Quick, simple, and delicious.

Wagyu Steak Recipe

Here’s how you can cook Wagyu steak at home. It’s simple and takes only a few minutes!

• Serves: 2

• Prep Time: 5 minutes

• Cook Time: 4 minutes

Ingredients:

• A 12-oz Wagyu steak

• One little slice of Wagyu fat or half a tablespoon of Wagyu beef oil

• Kosher salt (to taste)

Instructions:

1. Prepare the steak: by taking it out of your refrigerator, seasoning it with kosher salt, and allowing it to come to room temperature for approximately sixty minutes. Cut off a tiny bit of fat from the steak, if at all possible.

2. Heat the Pan: Turn on the burner or grill to direct high heat. A cast iron skillet or griddle should be heated for five to ten minutes. You want it to be hot!

3. Render the fat: Put the tiny bit of fat you previously chopped into the heated pan. To get an oily surface, let it melt for around thirty seconds.

4. Sear the Steak: Don't move the Wagyu steak once you've placed it in the pan. Cook it for two minutes with the cover on.

5. Cook and Flip: Cook the steak for a further two minutes while covered. The internal temperature will need to be approximately 115°F.

6. Rest: Take the steak out of the pan and give it a three-minute rest on a warm plate covered with foil.

7. To Serve: cut the steak into slices, season with more salt to taste, and enjoy it!

Seasoning Wagyu Steak:

Avoid using too much of seasoning. Wagyu is already so tasty that all it takes is a little kosher salt, and if you like, a pinch of pepper. Allow the natural tastes to shine through; the meat is delicious enough to eat raw.

Tips for Cooking the Perfect Wagyu Steak

1. Cooking Surface: Use a cast iron skillet or griddle. The goal is to get it as hot as possible to sear the steak quickly.

2. Grill or Stove: Both work, but the grill makes less of a mess and reduces smoke in your kitchen.

3. Share It: Wagyu is rich, so sharing a 12-ounce steak between two people is usually plenty.

4. Seasoning: Kosher salt is all you need. Let the Wagyu speak for itself.

STEAK TEMPERATURE

Rare (125°-130°F)

A rare steak is seared on the outside but still very soft on the inside. The center stays cool and has a deep red color. It’s tender and juicy but not raw, perfect for those who like a steak on the rare side.

Medium Rare (130°-140°F)

Medium rare is warm in the center, with a firm exterior but still tender inside. You’ll see a small pink ring around the edge and a red center. This is a favorite for many because it strikes a great balance between juiciness and texture.

Medium (140°-150°F)

At medium, the steak will be mostly pink inside with a slightly grey edge. The fat starts to melt at this point, making it juicy and flavorful. There’s still a bit of red left in the center, but it’s harder than medium rare.

Medium Well (150°-160°F)

Steaks cooked Medium well are primarily gray with a tiny bit of pink in the center. As the fat melts away, the steak solidifies and shrink any marbling. It's meant for people who like their steaks almost done.

Well Done (Over 160°F)

A steak that is done properly is grey all over and cooked through. It's hard and has mostly dried up. For those who would want their steak to be completely pink, this is an alternative, although it isn't recommended for maximum flavor.

How to Reheat Steak?

It might be difficult to reheat steak while maintaining its crispy outside and juicy inside. Depending on the type of steak you are working with, here is how to cook it properly.

Reheating Steak in the Oven

The oven is your best bet for thicker cuts.

• Set up the steak: Lay your steak over a sheet pan on a cooling rack. This allows the steak to be heated throughout.

• Room temperature: While you preheat the oven to 250°F, leave the steak out.

• Reheat slowly: bake the steak for 20 to 30 minutes until the internal temperature reaches 110°F.

• Sear it: Heat some oil in a pan and quickly sear the steak for 1-2 minutes on each side to get that crispy finish.

Reheating Steak on the Stovetop

The stovetop method is quicker for thinner steaks, such as flank or skirt steak.

• Let the meat to reach room temperature.

• Heat up the skillet. Pour some oil into a pan and heat it up to medium.

• Cook the steak for two to three minutes on each side to sear it. If needed, use a thermometer to measure the internal temperature.

Reheating Steak in the Air Fryer

The air fryer is fast and gives great results with a crispy exterior.

• Preheat: Set your air fryer to 350°F.

• Cook the steak: Place it in the air fryer basket and cook for 3-5 minutes, depending on the thickness.

Frequently Asked Questions

What makes Wagyu steak special?

The marbling is everything! Wagyu is extremely delicious and tender due to its high fat content.

Can I cook Wagyu on the stove?

Yes, but be prepared for some cleanup since the fat can make a mess. Using a grill is cleaner and reduces smoke indoors.

How should I season Wagyu?

Just a sprinkle of kosher salt is all you need. Avoid overpowering the steak with too many seasonings.

By following these simple steps, you’ll have a perfect Wagyu steak that’s full of flavor and cooked just right. Give it a try and let the rich, buttery taste of Wagyu steak elevate your next meal!