Restaurants›Japanese Village Restaurant›Japanese Wagyu Recipe

Japanese Wagyu Recipe

Inspired by Japanese Village Restaurant
Time1h
Serves1

8 ounces of melt-in-your-mouth A5, fine marbling Japanese Wagyu beef. Order yours while supplies last.

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Ingredients

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Wagyu Steak

Optional Accompaniments (serve alongside)

Method

Wagyu Steak

1

Bring to temperature

Remove the 8 oz A5 Wagyu from refrigeration and leave uncovered on a plate for 30–45 minutes to come close to room temperature (but do not exceed 1 hour). Pat both sides very gently with paper towel to remove excess moisture.

2

Season

Lightly season both sides with fine sea salt (about 1 tsp total) and a light dusting of freshly ground black pepper. Because of the intense marbling, modest seasoning preserves the beef’s flavor.

3

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat and let it become very hot for 4–6 minutes. You should see occasional faint wisps of smoke when ready.

4

Render fat (if present)

If the cut has a thick fat cap, hold the steak with tongs and press the fat edge against the pan for 30–60 seconds to render and crisp the edge. Tilt the pan slightly and spoon off any excess fat into a heatproof container if desired.

5

Sear

Add 1 tablespoon neutral oil to the hot pan and immediately place the Wagyu in the center. Sear without moving for 45–60 seconds to develop a golden crust. Flip and sear the second side for 45–60 seconds. Because A5 Wagyu cooks quickly due to high fat content, aim for rare to medium-rare internal temperature (~120–125°F / 49–52°C).

6

Finish with butter and aromatics

Reduce heat to medium-low. Add 1 tablespoon unsalted butter, the smashed garlic clove and the herb sprig to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak for 15–30 seconds to baste and add flavor.

7

Rest and slice

Transfer the steak to a cutting board and rest for 4–5 minutes. Slice thinly against the grain into 1/8–1/4 inch slices. Sprinkle a tiny pinch more flaky sea salt on top if desired.

8

Serve

Arrange slices on warmed plates. Serve with optional steamed rice or small salad and a small dish of ponzu or soy sauce for dipping. If using yuzu kosho or pickled ginger, offer on the side to complement the rich beef.

Optional Accompaniments

9

If serving rice, steam according to package instructions so it is ready when the steak finishes resting. Keep simple sides warm and offer dipping sauce (ponzu/soy) at the table.