Miyazaki A5 Wagyu Striploin Recipe

Bring to temperature

Remove the Miyazaki A5 Wagyu from refrigeration and let it sit at room temperature for 20–30 minutes. Pat dry thoroughly with paper towels to remove any surface moisture; this ensures proper browning.

Trim and portion (if needed)

If your piece is thicker than desired, cut into a 6 oz or 8 oz portion and trim only excess silver skin—not the fat—with a sharp knife. Maintain the exterior fat cap where present; this fat renders and flavors the steak.

Score fat cap

If there is a noticeable fat cap, lightly score it in a shallow crosshatch (do not cut into the meat) about 1/4 inch apart. This helps the fat render evenly.

Season

Season both sides just before cooking: sprinkle kosher salt evenly (about 1 tsp for a 6 oz; adjust slightly for 8 oz) and a light dusting of freshly ground black pepper. Because A5 Wagyu is intensely flavored, keep seasoning restrained.

Preheat pan

Select a heavy-bottomed cast-iron skillet or stainless-steel pan. Place it over medium-high heat and let it get very hot (2–3 minutes). Add the neutral high-smoke oil and swirl to coat; oil should shimmer but not smoke violently.

Sear

Place the steak in the pan away from you. For a 6 oz (roughly 1–1.25-inch thick) cook 45–60 seconds per side for a rare interior; for 8 oz (if thicker), sear 60–75 seconds per side. Because A5 Wagyu has a high fat content, the goal is a deeply browned crust while keeping the center rare to medium-rare. Resist flipping repeatedly—one flip is enough.

Render fat cap (optional)

If the steak has a fat edge, hold the steak on its side with tongs and press the fat against the pan for 20–30 seconds to render and crisp the edge, turning as needed until golden and slightly crisp.

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 and pan juices over the steak repeatedly for 20–30 seconds to build flavor and glossy finish. Be careful not to overcook; this step is brief.

Rest

Transfer the steak to a warm plate or cutting board and rest for 5 minutes. Resting lets juices redistribute; do not cover tightly—loose tenting with foil is OK for 1–2 minutes if desired.

Slice (recommended) & finish

For best presentation and to appreciate the marbling, slice the steak against the grain into 1/4-inch to 1/2-inch slices. Arrange on a warm plate. Sprinkle a tiny pinch of flaky sea salt to finish and garnish with microgreens or thinly sliced scallion if using.

Serve

Serve immediately with optional steamed rice and a small dish of light soy sauce or ponzu for dipping. Because A5 Wagyu is richly flavored, keep accompaniments simple and minimal.