Wagyu Steak Recipe on Cast Iron - Cilantro Parsley (2024)

To make this Wagyu Steak Recipe on Cast Iron, you will need a cast iron, butter, and salt and it will be seared to perfection.

What makes Wagyu beef so unique is its intense marbling, which refers to the distribution of fat throughout the meat. This marbling gives the beef a tender, juicy, and rich flavor that is highly sought after by food connoisseurs. Wagyu steak is one of the more desired steaks in the market. Japanese Wagyu A5 is the best and highest grading beef in the world. The marbling is incredible.

Wagyu beef is often considered a luxury item, and it can be quite expensive due to the time and care that goes into raising the cattle. In Japan, Wagyu cattle are often fed a special diet that includes beer and massaged to ensure their meat stays tender and flavorful.

To enjoy this amazing Wagyu Steak Recipe, you need to know how to make it. This is a steak to be shared and even though it is expensive, it can feed a lot of people. Forget about regular steak, as soon as you try that steak, it tastes like butter. Wagyu usually comes cut about ½ inch thick, as opposed to American steak, which is roughly 1 ½ inches thick.

If you like this recipe, feel free to try my Reverse Sear Cowboy Steak and my Grilled Tomahawk Steak.

What is Wagyu?

Wagyu is a breed of cattle that originated in Japan and is known for its high-quality beef. The word "Wagyu" literally means "Japanese cow" (wa=Japanese, gyu=cow) and the breed is believed to have descended from wild cattle that were brought to Japan over 2,000 years ago.

Wagyu beef is highly prized for its rich, buttery flavor and tenderness, which is a result of the intense marbling of fat throughout the meat. The high fat content in Wagyu beef also makes it healthier than other types of beef, as the fat contains a higher proportion of monounsaturated fatty acids.

There are different strains of Wagyu cattle, the most famous of which is the Kobe beef, which comes from the Tajima strain of Wagyu cattle that are raised in the Hyogo prefecture of Japan. However, Wagyu cattle are now also bred and raised in other countries, including the United States, Australia, and Canada, among others.

Is It Better To Grill or Pan Sear Wagyu Steak?

Both grilling and pan searing are great ways to cook Wagyu steak, and the choice depends on your personal preference and the equipment you have available.

Grilling is a popular method for cooking Wagyu steak as it imparts a smoky flavor and can produce a nice char on the meat. It is best to use high heat and sear the steak for a short amount of time on each side to maintain the tenderness and juiciness of the meat. However, it is important to be careful not to overcook the steak, as this can cause the fat to render out and reduce the tenderness.

Pan searing is another great way to cook Wagyu steak, as it allows for precise control of the cooking temperature and can result in a delicious crust on the meat. It is best to use a heavy-bottomed pan and a high heat oil such as grapeseed oil or clarified butter to ensure that the steak cooks evenly and develops a nice sear. Again, it is important to be careful not to overcook the steak, and to rest the meat for a few minutes before slicing it.

Ultimately, the best way to cook a Wagyu steak is the way you enjoy it the most. Experiment with different cooking methods and find what works best for you and your taste preferences. I prefer cooking Wagyu on a Cast Iron because it absorbs all the fatty liquid, which is what gives the steak so much flavor.

What is the Wagyu Grading System

The Wagyu grading system is used to classify the quality of Wagyu beef based on its marbling, color, texture, and overall quality. The grading system originated in Japan and is still used there, but it is also used in other countries where Wagyu beef is produced.

In Japan, the Wagyu grading system uses a scale of 1 to 5, with 5 being the highest quality. The grading is based on the yield grade, which is determined by the percentage of meat that can be extracted from the carcass, and the meat quality grade, which is determined by the marbling, color, texture, and overall quality of the meat.

In the United States, the Wagyu grading system uses a scale of 1 to 12, with 12 being the highest quality. The grading is based on the beef marbling score (BMS), which ranges from 1 to 12 and indicates the amount of intramuscular fat in the meat. The BMS is determined by a trained grader who examines the meat in the ribeye muscle between the 6th and 7th rib.

In both systems, the higher the grade, the higher the quality of the Wagyu beef. However, it is important to note that the grading system is not the only factor that determines the quality of Wagyu beef. Other factors, such as the breeding, feeding, and care of the cattle, can also affect the quality of the meat.

Ingredients

• Wagyu
• Salt
• Butter (optional)

See recipe card for quantities.

How to cook Wagyu Steak

Since the steak is only ½ inches, no need to reverse sear. You will need a cast iron for this. Salt the steak, on both sides, 1 hour ahead.

On the highest heat on your cast iron, let it heat up until smoking. Add the optional butter if you want (wagyu is highly fatty so it is not necessary).

Sear the beef for 2-2 ½ minutes on each side, until 125°F for rare. For medium-rare it is 135°F, for medium it is 145°F, or for medium-well it is 150°F.

Use a meat thermometer to ensure you cook to your liking. Enjoy this Wagyu Steak Recipe.

Hint: You won't need the butter since the wagyu is so fatty, but feel free to use.

How Long Do You Cook Wagyu Steak?

The cooking time for Wagyu steak depends on various factors, such as the thickness of the steak, the cooking method used, and your desired level of doneness. However, as a general guideline, a 1-inch thick Wagyu steak cooked at room temperature and on high heat takes about 3-4 minutes per side for medium-rare doneness.

It is essential to let the steak rest for a few minutes before slicing to ensure that the juices are distributed evenly throughout the meat. This resting period allows the juices to redistribute and ensures that the steak is tender and juicy when you cut into it.

It is also important to note that Wagyu beef is often more marbled than other types of beef, which means it contains a higher proportion of intramuscular fat. This fat can melt quickly, so it is important to monitor the cooking closely and avoid overcooking the steak. For medium-rare doneness, the internal temperature should be around 130-135°F (55-57°C).

Should You Season Wagyu Steak?

Wagyu beef is known for its rich, buttery flavor and tender texture, and it is often considered a delicacy. Whether or not to season Wagyu beef is a matter of personal preference.

Some people believe that Wagyu beef should be enjoyed without seasoning, as the meat's natural flavors are so delicious that they should not be overpowered by other seasonings. Others prefer to season their Wagyu beef with salt, pepper, or other spices to enhance its natural flavors or to create a particular taste profile.

If you choose to season your Wagyu beef, it is essential to use high-quality, coarse salt and freshly ground pepper to avoid overpowering the natural flavors of the meat. Also, keep in mind that Wagyu beef is often more marbled than other types of beef, and it contains a higher proportion of intramuscular fat. As a result, you may not need to season it as heavily as you would other types of beef.

Substitutions

Wagyu Beef: Wagyu usually comes cut about ½ inch thick, as opposed to American steak, which is roughly 1 ½ inches thick. See below for different cuts.

Salt: I used sea salt for this, although you can use any type of salt you want and adjust to your liking.

Which Cut Of Meat To Choose For Wagyu Steak

Wagyu beef is known for its high quality and luxurious taste, and there are several cuts of meat that are well-suited for making Wagyu steak. Here are some of the most popular cuts of Wagyu beef:

• Ribeye: The ribeye is a flavorful and tender cut of beef that is well-marbled and has a high-fat content. It is one of the most popular cuts of Wagyu beef and is known for its rich flavor and juicy texture.
• Striploin: The striploin is a leaner cut of Wagyu beef that is still very flavorful and tender. It has a more delicate texture than the ribeye but is still rich and buttery.
• Tenderloin: The tenderloin is the most tender cut of beef and is often considered the most luxurious. It is less fatty than other cuts of Wagyu beef but still has a rich, buttery flavor.
• Sirloin: The sirloin is a flavorful and versatile cut of beef that is well-suited for grilling or pan-searing. It has a slightly firmer texture than other cuts of Wagyu beef but is still tender and juicy.

Wagyu Steak Recipe Variations

There are many ways to prepare this Wagyu Steak Recipe, and here are some recipe variations that you may want to try:

• Classic Wagyu Steak: The classic way to prepare Wagyu steak is to season it with salt and pepper, then cook it on high heat in a cast-iron skillet or on a grill until it is cooked to your desired level of doneness.
• Wagyu Steak with Chimichurri Sauce: Chimichurri is a tangy and flavorful sauce that pairs well with the rich flavor of Wagyu beef. To make the sauce, combine chopped parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a blender or food processor. Serve the sauce over the grilled or pan-seared steak.
• Wagyu Steak with Truffle Butter: Truffle butter is a luxurious addition to Wagyu steak that enhances its rich flavor. To make the butter, mix softened butter with grated truffles, salt, and pepper. Spread the butter over the hot steak just before serving.
• Wagyu Steak Tartare: For a raw preparation, try making Wagyu beef tartare by finely chopping or grinding the meat and seasoning it with mustard, capers, shallots, and parsley. Serve the tartare with toasted bread or crackers.

Check out this Mojo Skirt Steak.

Equipment

To cook this Wagyu Steak Recipe on cast iron, you will need the following equipment:

• Cast Iron Skillet: A heavy-duty cast-iron skillet is ideal for cooking Wagyu steak as it distributes heat evenly and retains heat well. It is also durable and can withstand high temperatures.
• Tongs: You will need tongs to flip the steak and to move it around in the skillet as needed. Choose tongs that are sturdy and have a good grip to handle the weight of the steak.
• Meat Thermometer: A meat thermometer is essential to ensure that the Wagyu steak is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the steak, and make sure it registers the temperature correctly.
• Oven Mitts: Cast iron skillets get very hot, so you will need a pair of oven mitts to protect your hands when handling the skillet.
• Oil (Optional): To prevent the steak from sticking to the skillet, you will need to use a high-heat oil like vegetable or canola oil. You can also use clarified butter or ghee for added flavor.
• Salt and Pepper: You will need salt and pepper to season the steak before cooking. Use high-quality sea salt and freshly cracked black pepper for the best flavor.

How to store Wagyu Steak

Proper storage is essential to ensure the quality and freshness of your Wagyu steak. Here are some guidelines on how to store Wagyu steak:

1. Refrigeration: Wagyu steak should be stored in the refrigerator as soon as possible after purchase. Wrap the steak tightly in plastic wrap or aluminum foil to prevent air and moisture from entering. Place the wrapped steak in a resealable plastic bag or airtight container and store it in the coldest part of your refrigerator.
2. Freezing: If you are not planning to use the Wagyu steak within a few days, you can freeze it for later use. Wrap the steak tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Label the package with the date and type of steak and freeze it for up to six months.
3. Thawing: When you are ready to cook the Wagyu steak, remove it from the refrigerator or freezer and allow it to come to room temperature before cooking. To thaw a frozen steak, place it in the refrigerator overnight or use the defrost setting on your microwave.
4. Use-By Date: Wagyu steak should be consumed within a few days of purchase or by the use-by date on the packaging. Always check the steak for any signs of spoilage before cooking, such as a sour odor or slimy texture.

Wagyu Steak Recipe Top tips

Here are some top tips for preparing and cooking this Wagyu Steak Recipe to help you achieve the best results:

• Bring the steak to room temperature: Allow the steak to sit at room temperature for 30 minutes before cooking. This will help the steak cook evenly.
• Season the steak generously: Use high-quality sea salt and freshly cracked black pepper to season the steak generously on both sides.
• Preheat the cast-iron skillet: Preheat the skillet over high heat for at least 5 minutes before adding the steak. The skillet should be very hot before adding the steak to achieve a nice sear.
• Use high-heat oil: Use a high-heat oil like vegetable or canola oil, or clarified butter or ghee to prevent the steak from sticking to the skillet and to add flavor.
• Don't overcrowd the skillet: Cook the steak in batches if necessary to avoid overcrowding the skillet, which can cause the steak to steam instead of sear.
• Use a meat thermometer: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the steak should register 130°F (54°C), for medium, it should register 140°F (60°C), and for medium-well, it should register 150°F (66°C).
• Rest the steak: Once the steak is cooked, let it rest for at least 5 minutes before slicing. This will allow the juices to redistribute and help the steak stay juicy and tender.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.