How to cook A5 Japanese Wagyu

Cooking A5 Japanese Wagyu requires careful attention to achieve the best texture and flavor. Follow these steps to ensure a perfect result:

Preparation

• Remove your A5 Wagyu from the fridge at least 30–60 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
• Lightly season with high-quality salt (e.g., Maldon or fleur de sel) to enhance flavor and help form a golden crust. Avoid excessive seasoning, as Wagyu’s natural umami is rich on its own.

Cooking Process

• Use a carbon steel or cast-iron pan for the best heat retention.
• No additional oil is needed—A5 Wagyu has a high fat content that renders as it cooks.
• Heat the pan over medium-high heat until it is hot.
• Place the steak in the pan and sear each side only once:
  • Standard cut (approx. 180g): 35 seconds per side for rare.
  • Thicker cuts (approx. 250g): 45-60 seconds per side.
• Remove the steak 3–5°C before reaching your desired doneness, as it will continue to cook while resting.

Beef Doneness Guide (°C)

• Rare: 52°C
• Medium-Rare: 57°C
• Medium: 60°C
• Medium-Well: 65°C
• Well-Done: 70°C

Resting & Serving

• Let the steak rest for at least 5 minutes to allow juices to redistribute.
• Slice thinly against the grain for the best texture.

For an authentic Japanese experience, serve with wasabi, yuzu kosho, or a light ponzu sauce instead of heavy condiments. Enjoy with a simple bowl of rice or fresh greens.