T - A5 Wagyu Recipe
Make T - A5 Wagyu Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wagyu Steak
Finishing & Serving
Method
Wagyu Steak
- 1
Bring to temperature
Remove the A5 wagyu from the refrigerator 45–60 minutes before cooking so it comes close to room temperature (not warmer than ~65°F/18°C). Pat dry thoroughly with paper towels. Trimming: trim large hard exterior fat only if necessary, leaving most of the beautiful marbling intact.
- 2
Score and season
If the steak has a thick outer fat cap, score it lightly in a diamond pattern about 1/8" deep so heat renders it evenly. Season both faces very lightly and evenly with sea salt and a small pinch of freshly ground black pepper. Because wagyu is intensely marbled, less seasoning is better.
- 3
- 4
Sear the steak
Place the steak in the hot skillet away from you to avoid splatter. For a 1"–1½" thick steak, sear without moving for 45–60 seconds on the first side until a deep golden-brown crust forms. Flip and sear the second side 45–60 seconds. If the fat cap is present, hold the steak on its edge with tongs and render the fat for 20–40 seconds, turning to brown evenly.
- 5
Lower heat and baste
Reduce heat to medium. Add the unsalted butter, crushed garlic clove, and herb sprig to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously for 30–60 seconds to impart flavor and gently raise internal temperature. Because A5 wagyu cooks quickly and you want to preserve the buttery, melt-in-mouth texture, aim for an internal temperature of about 115–120°F (46–49°C) for rare–medium-rare finish; final carryover will add a few degrees.
- 6
Rest
Transfer the steak to a warm plate or cutting board and rest 5–7 minutes tented loosely with foil. Resting allows juices to redistribute and lets the fat settle so slices remain silky.
Finishing & Serving
- 7
Slice and finish
Slice the steak against the grain into thin 1/8"–1/4" slices to showcase the texture. Arrange on a warmed plate. If desired, sprinkle a tiny pinch of finishing salt on the cut surfaces to enhance flavor. Serve immediately.
- 8
Serving suggestions
Serve simply so the wagyu shines: piece-sized portions (2–3 oz/60–90 g per person) are common because of richness. Accompaniments: steamed rice, lightly dressed microgreens, or a small quenelle of lightly seasoned mashed potato. Offer no heavy sauces that would overpower the delicate beef fat flavor.