Cooking Wagyu
Wagyu beef is incredibly versatile and can be cooked in many ways to highlight its rich marbling and buttery texture. The key is to use gentle heat and avoid overcooking to preserve its luxurious qualities.
Tips for Cooking Wagyu:
- Don’t overcook: Wagyu is best enjoyed rare to medium-rare to preserve its marbling and tenderness.
- Minimal seasoning: Salt and pepper are often enough to let the natural flavor shine.
- Rest the meat: Let it rest for a few minutes after cooking to allow the juices to redistribute.
Beef Doneness Guide
Here are the internal temperature ranges for different levels of doneness when cooking beef, including Wagyu:
Our Recommendation:
For Wagyu, it’s generally recommended to stick to rare or medium rare to fully enjoy its buttery texture and rich flavor. Overcooking can cause the marbling to render out, reducing the luxurious experience.
Most Popular Wagyu Cooking Methods:
Each method brings out different qualities of Wagyu, so you can experiment to find your favorite!
1. Pan-Seared (Stovetop)
- Best for: Wagyu steaks or smaller cuts.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. No oil is needed because Wagyu releases its own fat.
- Sear each side for 1-2 minutes for a perfect crust, then reduce heat to medium and cook to your desired doneness (rare to medium-rare is ideal).
Pan-searing is perfect for showcasing Wagyu’s rich marbling. A hot cast iron skillet gives the beef a golden-brown crust while keeping the inside buttery and tender. It's fast, simple, and ideal for weeknight indulgence.
Pro Tip: Let your Wagyu come to room temp, season simply, and sear over medium-high heat—about 2–4 minutes per side depending on thickness.
2. Grilled
- Best for: Thicker Wagyu steaks or burgers.
- Use a charcoal or gas grill on medium heat. Avoid high heat to prevent the fat from dripping and causing flare-ups.
- Cook for 2-3 minutes per side, depending on thickness, and let it rest before serving.
Grilling Wagyu over open flames creates a crave-worthy crust while keeping the marbled interior juicy and tender. The key is high heat and quick cooking—Wagyu’s fat melts fast, so avoid overcooking. Let it rest before slicing to lock in flavor.
Pro Tip: Preheat the grill until it’s hot enough to sear, and use a meat thermometer to stay in control.
3. Teppanyaki (Japanese Griddle Cooking)
- Best for: Thin slices of Wagyu or small cubes.
- Cook on a flat, hot griddle or skillet with minimal seasoning. This method is popular in Japanese steakhouses and allows for quick, even cooking.
Cooking Wagyu on a teppanyaki grill brings out its rich flavor through direct contact with a sizzling hot surface. The even, high heat creates a beautifully caramelized crust while preserving the buttery, marbled center. Since Wagyu cooks quickly, precision is key to keeping it tender and juicy.
Pro Tip: Preheat the teppanyaki grill until it’s smoking hot, and sear each side just long enough to develop a golden crust. Don’t overcrowd the surface—give each piece room to shine.
4. Sous Vide
- Best for: Ensuring precise doneness for thicker cuts.
- Vacuum-seal the Wagyu with minimal seasoning and cook in a water bath at 125-130°F (52-54°C) for rare to medium-rare.
- Finish with a quick sear in a hot pan for a crispy crust.
Sous vide gently cooks Wagyu in a temperature-controlled water bath, locking in moisture and enhancing its natural tenderness. It’s perfect for thicker or tougher cuts that benefit from longer cook times. Finish with a hot sear for texture and flavor.
Pro Tip: Set your sous vide to 129–135°F for medium-rare. After cooking, pat dry and sear quickly in a hot pan for a golden crust.
5. Shabu-Shabu (Hot Pot)
- Best for: Thinly sliced Wagyu.
- Dip slices into a pot of simmering broth for just a few seconds until they’re cooked through. This method highlights the beef’s tenderness and flavor.
Shabu‑shabu delicately poaches paper-thin Wagyu in simmering broth, coaxing out its soft, buttery richness in mere seconds. As each slice swirls, it cooks gently—just long enough to turn rosy, while the marbling melts slightly into the broth and your dipping sauce.
Pro Tip: Slice while chilled to preserve that buttery texture. Keep the broth at a gentle simmer and swish each slice for 2–5 seconds, just until it changes color. Finish with ponzu or sesame sauce.
6. Sukiyaki
- Best for: Thin slices of Wagyu in a sweet soy-based sauce.
- Sear the beef in a shallow pan, then simmer briefly in a mixture of soy sauce, sugar, and mirin. Add vegetables like napa cabbage, mushrooms, and tofu. Dip each cooked slice in raw egg for a rich, silky finish.
Sukiyaki slowly simmers thin-sliced Wagyu in a sweet, savory blend of soy sauce, sugar, and mirin. As the beef cooks alongside vegetables and tofu, it soaks up the rich, umami-packed broth while staying melt-in-your-mouth tender. A dip in raw egg adds a silky finish to every bite.
Pro Tip: Slice the beef thin while it’s chilled for clean cuts and perfect texture. Sear the slices briefly in the sauce—just until the color changes. Serve straight from the pan and dip into fresh egg.
7. Broiled
- Best for: Wagyu steaks or roasts.
- Use the oven’s broiler on low heat. Place the beef on a rack to allow the fat to render evenly. Broil for a few minutes on each side.
Broiling gives Wagyu a beautiful caramelized crust while keeping the inside tender and juicy. Under high, direct heat, the marbling melts just enough to baste the beef naturally—bringing out bold, beefy flavor in every bite.
Pro Tip: Choose well-marbled steaks and pat them dry before broiling. Position the meat 4–6 inches from the heat source and cook for 3–5 minutes per side, depending on thickness. Let rest before slicing to lock in the buttery goodness.
8. Roasted
- Best for: Larger cuts like Wagyu prime rib or roasts.
- Slow-roast at a low temperature (250-300°F or 120-150°C) to render the fat and keep the meat tender. Finish with a high-heat sear for a crust.
Roasting brings out the deep, buttery richness of Wagyu by cooking it low and slow, allowing the marbling to melt and infuse every bite with bold flavor. Whether it’s a prime rib, tri tip, or coulotte, a well-roasted cut delivers tender slices with a beautifully browned crust.
Pro Tip: Bring the roast to room temperature before cooking. Season generously, and roast until it reaches 125–130°F for perfect medium-rare. Let it rest before slicing to lock in the juices.
9. Smoking
- Best for: Larger cuts like brisket or roasts.
- Use a smoker at a low temperature (225°F or 107°C) to slowly cook the Wagyu, allowing the fat to render and infuse the meat with smoky flavor.
Smoking elevates Wagyu with deep, smoky flavor and fall-apart tenderness. Low and slow over wood smoke, the marbling melts gradually, basting the beef from within and creating a rich bark on the outside. Cuts like brisket, short ribs, and chuck roast shine in this method.
Pro Tip: Season simply to let the beef speak for itself. Smoke at 225–250°F until the internal temp hits 195–205°F for peak tenderness. Rest well before slicing to keep all that juicy, smoky flavor locked in.
10. Braising
- Best for: Tougher cuts like Wagyu short ribs.
- Cook low and slow in a flavorful liquid (like wine, broth, or soy-based sauces) to break down the fat and create a melt-in-your-mouth texture.
Braising transforms richly marbled Wagyu into fork-tender perfection by simmering it low and slow in a flavorful liquid. As it cooks, the beef absorbs every note of the broth while the fat gently renders, creating a silky, deeply satisfying bite. Cuts like short ribs, chuck roast, and brisket are built for this method.
Pro Tip: Sear the beef first to build flavor, then braise low and slow at 300°F until it’s fall-apart tender—usually when internal temp reaches 190–205°F. Let it rest in the braising liquid before serving to keep every bite juicy.
11. Air Frying
- Best for: Smaller cuts or Wagyu burgers.
- Use an air fryer at 375°F (190°C) for a few minutes per side. This method is quick and retains the beef’s juiciness.
Air frying gives Wagyu a crisp, golden crust while locking in its signature juiciness—all with minimal effort. The high-speed convection heat caramelizes the marbling on the outside while keeping the inside tender and flavorful. It's a great method for steaks, medallions, and even patties when you're short on time but big on flavor.
Pro Tip: Preheat the air fryer to 400°F. Pat the beef dry and season simply to let the Akaushi flavor shine. Air fry steaks for 8–12 minutes, flipping halfway through, depending on thickness. Rest before slicing to keep every bite juicy and perfectly crisped.
12. Stir-Frying
- Best for: Thinly sliced Wagyu in Asian dishes.
- Cook quickly over high heat with vegetables and sauces. The marbling ensures the beef stays tender even with fast cooking.
Stir-frying brings out the bold, buttery flavor of Wagyu in fast, high-heat bursts. Thinly sliced and quickly seared, the marbling melts just enough to coat the beef in its own richness while staying tender and juicy. Perfect for strips, medallions, or bite-sized cuts in your favorite wok or skillet.
Pro Tip: Slice Wagyu thin while chilled for clean cuts and even cooking. Preheat your pan until it’s smoking hot, then stir-fry in small batches for 1–2 minutes per batch. Add sauce and veggies at the end.
13. Stone-Grilled (Ishiyaki)
- Best for: Thin slices of Wagyu.
- Heat a hot stone and cook the beef directly on it. This method is interactive and allows diners to control the cooking.
Stone grilling (Ishiyaki) captures the essence of Wagyu with primal simplicity—just beef, heat, and pure flavor. Sliced thin and seared directly on a sizzling hot stone, the marbling melts instantly, crisping the edges while the center stays tender and rich. It’s an experience as much as a method.
Pro Tip: Slice Wagyu thin while chilled for clean, even cuts. Heat the stone until it’s smoking hot, then sear each slice for just a few seconds per side. No oil needed—just a pinch of salt.
