Fire Stone Japanese A5 Wagyu Strip Recipe

Bring to temperature

Remove the A5 Wagyu from the refrigerator and leave it on a plate, loosely covered, for 45–60 minutes so it comes to near room temperature. This ensures even cooking and helps render fat properly.

Pat dry and season

Using paper towels, thoroughly pat both sides and the edges of the steak dry to remove surface moisture. Lightly score the fat cap in a crosshatch pattern if present (do not cut into the meat). Sprinkle about 1 tsp kosher salt evenly on both sides and 1 tsp freshly ground black pepper. Press gently so seasoning adheres.

Preheat equipment

Place a heavy cast-iron skillet or stainless steel pan on the stove over high heat and let it get very hot for 5–7 minutes. Alternatively, preheat a grill to very high heat. The pan should be smoking just before you add the steak. Prepare a small bowl with the oil for brushing.

Render fat & sear

If the steak has a fat cap, begin by holding the steak on its fat edge with tongs and press the fat into the hot pan for 20–30 seconds until it begins to render and is golden. Add 1 tbsp neutral oil to the pan and lay the steak flat. Sear the first side without moving for 60–90 seconds, until a deep brown crust forms. Flip and sear the second side for 45–75 seconds. Because A5 Wagyu has abundant intramuscular fat, searing times are short.

Baste for flavor and finish

Reduce heat to medium. Add 1 tbsp unsalted butter to the pan along with the crushed garlic cloves and herb sprig. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter and rendered fat for about 30–60 seconds per side to build flavor and finish the crust.

Check doneness

A5 Wagyu is best served rare to medium-rare to showcase texture and flavor. Aim for an internal temperature of 115–120°F (46–49°C) for rare or 120–125°F (49–52°C) for medium-rare. Use an instant-read thermometer inserted into the center to check. Because the steak is thin and highly marbled, carryover heat will raise temperature slightly during rest.

Rest and slice

Transfer the steak to a cutting board and loosely tent with foil. Rest 6–8 minutes to allow juices to redistribute. Slice across the grain into very thin slices (1/8–1/4 inch) to highlight the melt-in-your-mouth texture. Arrange on a warmed plate.

Finish with flaky sea salt: Sprinkle the sliced steak lightly with 1 tsp coarse finishing salt to taste just before serving to enhance flavor.

Optional garnishes and dipping: Serve with shiso leaves or microgreens on the side. Provide 2 tsp ponzu or a dab of yuzu kosho for guests who wish to add citrus/umami contrast. Small portions of steamed rice or a simple salad pair well but are not required.