How To Cook Wagyu Steak
Ingredients
- 1 12 oz. Wagyu Steak
- 1 piece wagyu fat OR
- ½ tbsp wagyu beef tallow
- Kosher salt to taste
Instructions
- Remove the steak from the refrigerator, season with kosher salt and allow it to come up to room temperature for 60 minutes. If possible, slice a small piece (about 1" square) of fat from the outside of the steak.
- Light your grill or cooktop, and set up for direct high heat.
- Over the direct high heat, place your cast iron skillet or griddle and let it come up to temperature. You'll want it hot, like really hot, so let it preheat.
- To the hot pan, add the small piece of the beef fat trimmed from the steak. Let that fat render for 30 seconds or so in order to create a nice oily surface. If you don't have a wedge of beef fat, wagyu tallow also works well.
- Place the wagyu steak in the rendered fat. Press down on it with a spatula to ensure the best contact with the hot pan, and resist the urge to move it. Allow the steak to sear for 60-90 seconds.
- Flip steak, cover and cook for an additional 60 seconds. Then, check the internal temperature with a reliable quick read thermometer. The temp should be about 115°F. Remove from heat, and place on a warm plate.
- Tent the steak with foil, and let it rest for three minutes before slicing. Taste, and add another pinch of salt (if needed) and serve.