At Carney Wagyu Cattle Ranch, we believe Wagyu steak is best when cooked rare to medium-rare as this enhances the natural flavors and textures of the meat. Cooking the steak to a higher temperature is also acceptable and will still achieve a delicious result.
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Don’t let the thawed steak sit out for too long before cooking. With 100% full-blood Wagyu, it's best to cook the steak within 30-45 minutes of removing it from the refrigerator. Leaving it to sit out at room temperature for too long will cause it to lose some of its rich flavor.
Simply season the steak with salt and pepper. This will enhance the natural flavor of the Wagyu beef without overpowering it. No need for an abundance of seasonings.
Heat a cast iron pan on medium-high until hot. Cast iron ensures that the heat is distributed evenly throughout the cooking surface.
Do not add anything to the pan! As the fat in the Wagyu steak renders out during cooking, you will get a perfect crust without adding anything to the pan.
Cook the steak for 2 minutes per 1 inch thickness on both sides, or to a 135-degree internal temperature, for a perfect medium-rare result. Resist the temptation to move the steak around the pan or poke it with a fork, as this will prevent the steak from getting the perfect sear that is needed to develop a crispy crust and lock in the juices.
Remove the steak from the pan. Let the steak rest for at least 5 minutes after cooking. This allows the juices to redistribute within the meat, creating a more flavorful and juicy result.
To make the steak even more tender, cut the steak across the grain into thin slices after cooking.
Enjoy!
