Techniques for cooking wagyu
There are a few key steps to keep in mind when cooking Wagyu beef.
We recommend cooking your Wagyu porterhouse in a cast-iron pan. It is possible to grill Wagyu beef, however, because of the high-fat content of well-marbled wagyu, the excess fat can easily cause flare-ups. For this reason, cooking on a stovetop is a sure-fire way to ensure you get the best result.
1. Bring the steak to room temperature prior to cooking. This will help the steak cook evenly from edge to edge.
2. Season with salt just before cooking. Salt draws out moisture which can affect the texture over time. In some cases this can be desirable, however, in the case of Wagyu, we prefer to retain the natural texture of the meat.
3. Cook your steak in a very hot pan. A cast-iron skillet is the best option for Wagyu steak cooking. Use a small amount of oil – plenty of fat will render out of the meat during cooking.
4. Flip your steak often (every thirty seconds), If you only flip your steak once during the cooking process, the edges of the steak will be overcooked by the time the centre of the steak is cooked through. Sweet cuts like this porterhouse as well as rump cap and scotch fillet are best served rare or medium-rare.
5. Serve the steak simply! Don't drown your steak in sauce, you'll mask the incredible flavour that is a hallmark of excellent wagyu beef.
Last but not least - a cheeky FYI. Well-marbled Wagyu is very rich due to its high-fat content. Portion sizes should be smaller than you would normally serve on steak night. Take your time and savour every mouthful.