How to Cook Wagyu at Home: A Complete Guide

Cooking wagyu requires different techniques than regular steak. The high fat content changes everything about how heat affects the meat.

Japanese A5: Less Is More

Key principle: A5 is already tender and flavorful. Your job is to render the fat slightly and develop a crust — nothing else.

The Method:

1. Slice thin (1/4" to 1/2" strips) or cut into 2-3 oz portions 2. Room temperature for 30-45 minutes before cooking 3. Very hot pan — cast iron or carbon steel, smoking hot 4. No oil needed — the fat renders immediately 5. 30-60 seconds per side — that's it 6. Rest briefly (1-2 minutes)

Temperature:

For A5, medium-rare to medium (130-140°F internal) renders enough fat without overcooking. Don't aim for rare — you want the fat to melt.

What NOT to do:

• Don't cook as a thick steak (overwhelms the palate)
• Don't cook past medium (wastes the fat)
• Don't add butter or oil (unnecessary)
• Don't sauce heavily (masks the flavor)

American Wagyu: Enhanced Steak

American Wagyu cooks more like traditional steak, just with more attention to the higher fat content.

The Method:

1. Thick cuts work (1" to 1.5") 2. Dry surface — pat completely dry, season with salt 3. Hot sear — cast iron or grill, high heat 4. Sear first (2-3 minutes per side) 5. Finish low (oven at 250°F if thick) or indirect heat 6. Target 125-130°F for medium-rare 7. Rest 5-10 minutes

Temperature:

Medium-rare (125-130°F) is ideal. The extra marbling keeps it juicy even approaching medium.

Common Mistakes

Overcooking: The #1 mistake. High-fat meat goes from perfect to dry quickly. Use a thermometer.

Wrong portion sizes: Eating 12 oz of A5 will make you ill. Stick to 2-4 oz portions for Japanese, 8-12 oz for American.

Masking the flavor: Heavy sauces, excessive seasonings, and complicated preparations waste good wagyu. Salt and heat are usually enough.

Wrong cooking method for the product: Don't sous vide A5 (no crust development). Don't thin-slice American Wagyu (loses steak experience).

Equipment

Essential:

• Cast iron or carbon steel pan
• Instant-read thermometer
• Sharp knife for slicing A5

Optional:

• Binchotan charcoal grill (for authentic yakiniku)
• Butane torch (for quick crust touch-ups)

Serving

A5: Serve immediately. Small portions on warm plates. Maybe a sprinkle of flaky salt. Let the beef be the star.

American Wagyu: Traditional steak accompaniments work — compound butter, good salt, simple sides.

The goal with both: honor the product by not overcomplicating it.