Preparing a Wagyu Steak

- Plan ahead: Defrost the meat a day in advance (or in cold water for one hour) and take it out of the refrigerator 2 hours before cooking to bring it to room temperature.

- Preheat: Heat the pan to maximum temperature without oil or fat. Wagyu contains enough fat to achieve a beautiful crust on its own.

- Season: Season the steak halfway through cooking or afterward with salt. Adding pepper or other spices is not recommended.

- Sear: Cook the steak on the first side according to the chart below. You can flip it earlier if you prefer a lighter crust.

- Measure: Check the core temperature. Use the temperatures from the chart. Wagyu is best enjoyed medium rare at 53-55°C.

- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking. Wagyu can be slightly more cooked and still be delightful.

Thickness of the Wagyu Steak

2 cm thick Wagyu steak:

- Rare 50-52°C: 2 minutes per side
- Medium rare 53-55°C: 2.5 minutes per side
- Medium 56-58°C: 3 minutes per side

3 cm thick Wagyu steak:

- Rare 50-52°C: 3 minutes per side
- Medium rare 53-55°C: 3.5 minutes per side
- Medium 56-58°C: 4 minutes per side

4 cm thick Wagyu steak:

- Rare 50-52°C: 4 minutes per side
- Medium rare 53-55°C: 5 minutes per side
- Medium 56-58°C: 6 minutes per side

5 cm thick Wagyu steak:

- Rare 50-52°C: 5 minutes per side
- Medium rare 53-55°C: 6 minutes per side
- Medium 56-58°C: 7 minutes per side