A5 Japanese Wagyu Recipe
Recipe information
Make A5 Japanese Wagyu in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Accompaniments
Preparing the Beef
1. Selecting the Wagyu
Choose a high-quality A5 Japanese Wagyu beef cut, such as ribeye or sirloin, ensuring it has abundant marbling.
2. Seasoning
Take the Wagyu beef out of the refrigerator and let it sit at room temperature for about 30 minutes. Sprinkle sea salt and freshly ground black pepper evenly on both sides of the beef.
Cooking the Beef
3. Preheat the Grill or Pan
Preheat a grill or cast-iron skillet over high heat until it’s very hot. This will help sear the beef and lock in the flavors.
4. Cooking the Wagyu
Place the seasoned Wagyu beef on the hot grill or skillet. Cook for about 2-3 minutes on each side for medium-rare, depending on the thickness of the cut. Use tongs to flip the beef, avoiding piercing it.
5. Resting the Meat
Once cooked to your desired doneness, remove the beef from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute.
Serving the Dish
6. Slicing
Slice the rested Wagyu beef against the grain into thin strips for optimal tenderness.
7. Plate and Serve
Arrange the sliced Wagyu beef on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.
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