A5 Japanese Wagyu Recipe
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Ingredients
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Wagyu & Seasoning
Finishing & Garnish
Method
Wagyu & Seasoning
- 1
Bring steak to temp
Remove the A5 Wagyu from refrigeration 45–60 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towel; moisture prevents good sear.
- 2
Portioning (optional)
If the steak is larger than desired for serving, portion into individual steaks (2–3 cm / 3/4–1¼ inch thick is ideal). Score any thick outer fat cap lightly in a crosshatch pattern without cutting into meat to help render fat.
- 3
Season simply
Right before cooking (30–60 seconds prior), season both faces very lightly with sea salt and a small pinch of freshly ground black pepper. Because of the intense marbling, modest seasoning is sufficient.
- 4
- 5
Add oil and sear
Add the neutral oil and swirl to coat. Lay the steak in the pan away from you to avoid splatter. Sear for 45–90 seconds per side for thin steaks (approx. 3/4–1¼ inch) until a deep brown crust forms. For thicker pieces, sear 1–2 minutes per side. Because of the fat content, render the fat by briefly holding the steak on its fat cap edge for 20–45 seconds.
Finishing & Garnish
- 6
- 7
Resting
Transfer the steak to a warm plate or cutting board and let it rest for 5 minutes. Resting lets juices redistribute; with A5 Wagyu keep rest short to preserve temperature and texture.
- 8
Slice and season
Slice the steak thinly across the grain into bite-size pieces or slightly thicker slices (about 1/4 inch). Sprinkle a pinch of flaky sea salt and a small crack of fresh black pepper on top. If using, place a tiny dab (about 1/2 tsp) of yuzu kosho or a few drops of ponzu to one side for contrast.
- 9
Garnish & serve
Finish with a small sprig of thyme or scatter microgreens for color. Serve immediately while warm to fully appreciate the texture and marbling of A5 Wagyu. Recommend serving as a chef's recommendation portion for 1–2 guests to savor.