Sep 10 2026
Restaurants›Bedrock Bar & Grill - Steakhouse @ Somerset›A4 Miyazaki Wagyu (宫崎牛) Recipe

A4 Miyazaki Wagyu (宫崎牛) Recipe

Inspired by Bedrock Bar & Grill - Steakhouse @ Somerset
Time1h 15m
Serves2

Make A4 Miyazaki Wagyu (宫崎牛) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

Finishing & service

Method

Beef

  1. 1

    Bring to temperature

    Remove the Wagyu from the refrigerator 45–60 minutes before cooking so it reaches near room temperature (about 18–20°C / 64–68°F). Pat dry thoroughly with paper towel to remove any surface moisture.

  2. 2

    Portion and score (optional)

    If whole cut is thicker than 1.5–2 cm, slice into steaks 1–2 cm thick for quick sear or leave as a thicker steak for a gentler cook. Lightly score only the fat cap in a crosshatch pattern without cutting into the meat to help render fat and prevent curl.

  3. 3

    Season

    About 10 minutes before cooking, season both sides liberally with fine sea salt and a light dusting of freshly ground black pepper. Because Wagyu is richly flavored, keep seasoning simple.

Finishing & service

  1. 4

    Preheat pan

    Use a heavy cast‑iron skillet or stainless steel pan. Place the pan on high heat and let it heat until very hot and shimmering, about 4–6 minutes. Add the neutral oil and swirl to coat; it should just begin to shimmer but not smoke heavily.

  2. 5

    Sear the Wagyu

    Place the seasoned Wagyu in the hot pan. For thin steaks (1–2 cm), sear 30–45 seconds per side for rare, 60 seconds for medium-rare. For thicker steaks (2–3 cm), sear 1–1.5 minutes per side to develop a deep brown crust, then reduce heat slightly and continue cooking in 30–45 second increments until internal temperature reaches 49–52°C (120–125°F) for rare or 54–57°C (130–135°F) for medium-rare. Because of the high fat content, avoid prolonged cooking.

  3. 6

    Render fat cap (if present)

    If there is a fat cap, hold the steak upright with tongs and press the fat against the pan to render and crisp for 20–40 seconds until golden and some fat has melted into the pan.

  4. 7

    Baste

    In the last 30 seconds of cooking for thicker cuts, add the unsalted butter, smashed garlic and herb sprig to the pan. Tilt the pan and spoon melted butter over the steak repeatedly to baste and build flavor. Remove the steak when target temperature is reached.

  5. 8

    Rest and slice

    Transfer the steak to a warm plate and rest 5–7 minutes (shorter than typical beef due to intensity of Wagyu) to allow juices to redistribute. Slice thinly across the grain into bite-sized pieces (especially for sashimi-style service) or into 1 cm slices for steak service.

  6. 9

    Serve

    Finish with a light sprinkle of fine sea salt if desired. Serve with optional ponzu or soy dipping sauce and a small amount of wasabi or grated daikon. Because Miyazaki A4 Wagyu is very rich, small portions (60–80 g per person) are ideal.

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