Don’t Cook it Cold.
Remove your Wagyu beef from the refrigerator an hour before cooking to let it warm to room temperature. This will help you more easily cook the meat fully through without overdoing the outside.
Let It Rest.
As will all cuts of meat, your Wagyu will be even more juicy and flavorful if you give it about 5 minutes to rest after cooking. Many cooks will remove their Wagyu from heat just before it reaches their desired doneness temperature (about 2-3° shy); the internal temperature will continue to rise and finish the cooking as it rests. That extra few minutes of patience will pay off in tenderness as it allows the juices to distribute throughout the meat after the heat is removed.
Wagyu Steaks: Cook Times & Temperatures.
Wagyu is tenderest and most juicy when cooked so the fat is melted throughout the meat, but not much further, so it’s best prepared medium rare to medium. Use medium to medium-high heat for best results, to prevent the outside fully cooking before the inside is cooked, and to release all those buttery, juicy flavors. Wagyu cooks quickly compared to other types of beef, so keep a close eye while it cooks and don’t be afraid to decide it’s done. Use a meat thermometer to be sure you’ve achieved the level of doneness you desire, because cooking times can vary. Depending on the thickness of your steaks, here are approximate cooking times and internal temperatures to guide your Wagyu cooking.
Cooking Wagyu Roasts & Thicker Cuts.
Searing thicker Wagyu cuts, such as roasts and thick-cut steaks (over 1”) is a great way to keep those flavorful juices in and maximize tenderness. Preheat a pan so it’s nice and hot and pre-sear your thicker Wagyu cuts for about 1 ½ to 2 minutes per side, just enough to get a nice brown color on the outside and barely start cooking the meat inside. Once seared, lower the heat to medium to finish cooking in the pan or put it in the oven. Use your meat thermometer to check for doneness temperatures.