Recipes Kemuri Japanese Wagyu (Hot Stone)

Japanese Wagyu (hot Stone) Recipe

inspired by

@kemuri

Dec 25 2025

•

45m

•

Serves 2

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Recipe information

Make Japanese Wagyu (hot Stone) in just 45m. Served with black lava, red Hawaiian, and pink Himalayan salts

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Preparation

1. Prepare the Wagyu Beef

Take the Japanese Wagyu beef out of the refrigerator at least 30 minutes before cooking. This allows it to reach room temperature for even cooking.

2. Slice the Wagyu

Using a sharp knife, slice the Wagyu beef into 1-inch thick steaks. This will help with quick cooking on the hot stone.

Prepare the Hot Stone

3. Heat the Hot Stone

Preheat a hot stone grill or a flat lava stone on a stovetop or grill until it reaches a temperature of around 500°F (260°C).

4. Add Salts

Once the stone is hot, sprinkle a thin layer of black lava salt on the surface to enhance the flavor of the meat.

Cooking

5. Cook the Wagyu

Place the sliced Wagyu beef on the hot stone. Cook for about 1-2 minutes on each side for a medium-rare finish. You can adjust the time based on your preferred doneness.

Serving

6. Prepare for Serving

Once the Wagyu is cooked to your liking, remove it from the stone and let it rest for a minute.

7. Plate and Garnish

Serve the cooked Wagyu on a plate alongside small bowls of red Hawaiian and pink Himalayan salts. Optionally, garnish with fresh chives and microgreens for an elegant presentation.

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