Japanese Wagyu (hot Stone) Recipe
Served with black lava, red Hawaiian, and pink Himalayan salts
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Ingredients
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Main Ingredient
Salts
Garnish (optional)
Method
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
- 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.
