Do You Salt American Wagyu Beef
Wagyu steak is known as the best steak in the world.
Cooking it is surprisingly quick, easy, and simple!
Follow these steps and tips on how to cook it perfectly!
This post was sponsored by Legent Bourbon but the content and opinions expressed here are my own.
Wagyu beef is the most premium steak in the world.
It is considered in such high regard because of its beautiful marbling fat that cooks into tender, juicy, melty, rich beef.
The fat literally melts in your mouth and tastes like butter.
If you want to learn more about Wagyu beef, why it is so expensive, and what the differences Wagyu vs Kobe, read this informative article from Rob Report .
Watch how to cook Wagyu steak
What temperature should you eat it?
The best way to eat Wagyu steak is rare to medium rare.
You do not want to overcook the steak because the fat will melt and you will loose its buttery, rich flavor.
Steps
Follow these steps to cook the perfect, tender, flavorful Waygu steak.
- Rest: Rest your steak at room temperature 30 minutes to an hour before cooking. This creates an even temperature in the steak allowing you to cook it evenly.
- Salt: Salt steak with Kosher salt on both sides. The salt draws out some of the fat and juices of the steak to create a delicious, flavorful crust.
- Heat: Take your cast iron pan or stainless steel skillet and put it on the stove at medium heat. Allow the pan to get hot.
- Grease: Rub the fat cap around the steak on the entire inside of the pan. The fat will begin to melt and "grease" the pan to prevent the steak from sticking.
- Cook: Place the steak on the hot cast iron or stainless steel pan and cook for about a minute and half.
- Flip: Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
- Rest: Rest 5 to 10 minutes then slice into strips.
Note: Before you cook your Wagyu steak it is important to have it completely thawed.
Tip: The steak is very soft and delicate. Use a spatula for flipping to prevent any breakage.
Why only use salt for seasoning?
Salt brings out the flavors of the steak.
Wagyu steak is the best of the best.
You do not want any other flavor additions competing with the steak's natural flavors.
Can you grill Wagyu beef?
I don't recommend grilling Wagyu beef.
Wagyu beef is made of mostly fat. The fat melts really quick.
The melting fat can create flare ups in the grill.
The flare ups can cause the steak to cook unevenly; or worse, it could burn your really expensive, luxurious steak!!
Cooking it in a cast iron pan or stainless steel pan allows you to evenly cook your Wagyu steak to the perfect temperature.
Why do you slice it thin?
Wagyu steak is really rich and fatty. If cooked correctly, it literally will melt in your mouth.
Eating it is almost like eating a thick piece of textured butter.
Because it is so rich, you need to slice it thin and eat it by smaller pieces.
Big thick pieces will be too rich and overwhelming.
What should you eat with it?
Because the steak is so rich, you want lighter sides such as sautéed spinach, sautéedsnap peas, grilled asparagus, roasted broccoli, roasted Brussels sprouts, or grilled zucchini.
Leafy salads with vinaigrette or even sushi would also compliment the meat as well.
You do not want potatoes, rice, or pasta with this steak. Those sides would be too heavy to pair with the Wagyu beef.
Legent Bourbon
The richness of the Wagyu steak pairs incredibly with a smooth glass of bourbon such as Legent.
Have you heard of Legent?
Jim Beam's master distiller, Fred Noe and House of Suntory's chief blender, Shinji Fukuyo collaborated to create this award winning American bourbon.
What sets Legent apart from other bourbons is aged in charred white oak barrels then partially finished in wine and sherry casks.
The result is a smooth, warm finish with complex, sweet tasting notes of black cherry, molasses, orange peel, brown sugar, vanilla, coffee, and barrel spice.
While this whiskey starts off sweet it finishes favorably dry.
This is definitely a beautiful Kentucky bourbon that you want to add to your collection.
Drink it straight or over ice, either way you will enjoy. Or try it in my Bourbon Slush recipe. Cheers!
Please leave me a comment below if you make this Wagyu steak and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your Wagyu beef on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags!I will share with my followers! xoxo!
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cast iron pan or stainless steel skillet
- 16 oz Wagyu steak
- 2 teaspoon salt
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Rest your Wagyu steak at room temperature 30 minutes to an hour before cooking.
-
Generously salt steak with Kosher salt on both sides.
-
Take your cast iron pan or stainless steel skillet and put it on the stove at medium heat. Allow the pan to get hot.
-
Rub the fat cap around the steak on the entire inside of the pan. The fat will begin to melt and "grease" the pan to prevent the steak from sticking.
-
Place the steak on the hot cast iron or stainless steel pan and cook for about a minute and half.
-
Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
-
Rest 5 to 10 minutes then slice into strips.
Notes:
- Salt brings out the flavors of the steak. You do not want any other flavor additions competing with the steak's natural flavors.
- The best way to eat Wagyu steak is rare to medium rare.
Calories: 472 kcal | Protein: 46 g | Fat: 32 g | Saturated Fat: 14 g | Cholesterol: 138 mg | Sodium: 2443 mg | Potassium: 608 mg | Vitamin A: 34 IU | Calcium: 16 mg | Iron: 4 mg
Source: https://www.aforkstale.com/how-to-cook-a-wagyu-steak/
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