A5 Japanese Wagyu Recipe

Inspired by Bern's Steak House

Time50m

Serves2

Make A5 Japanese Wagyu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

2.2 lb (1 kg) A5 Japanese Wagyu beef1 tsp Sea salt1 tsp Freshly ground black pepper

Accompaniments

2 tbs Aged soy sauce1 tsp Real wasabi (it makes a difference)1 tbs Pickled ginger

Method

Preparing the Beef

Selecting the Wagyu

Choose a high-quality A5 Japanese Wagyu beef cut, such as ribeye or sirloin, ensuring it has abundant marbling.

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

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.

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.

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

Slicing

Slice the rested Wagyu beef against the grain into thin strips for optimal tenderness.

Plate and Serve

Arrange the sliced Wagyu beef on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.