If you’re looking to treat yourself to an unforgettable dining experience, learning how to cook an A5 Wagyu steak is a must. A5 Wagyu is the highest possible grade for beef in Japan, renowned for its exceptional marbling, rich flavor, and unparalleled tenderness.

In this post, I’ll guide you through the steps to prepare, cook, and enjoy this luxurious steak. Whether you’re a seasoned home cook or a curious foodie, this guide will help you make the most of this exquisite cut of beef.

Let’s Prep:

Preparing A5 Wagyu steak is a crucial step in ensuring you get the best results. Here’s what you need to do:

Ingredients:

• A5 Wagyu steak
• Sea salt

Tools:

• Cast iron skillet
• Tongs
• Meat thermometer
• Sharp knife
• Cutting board

Preparation:

1. Thaw the Steak: If your A5 Wagyu is frozen, make sure to thaw it in the refrigerator for 24-48 hours. For best results, avoid using the microwave to defrost as it can affect the texture and flavor.
2. Bring to Room Temperature: About an hour before cooking, remove the steak from the fridge and let it come to room temperature. This ensures even cooking throughout the steak.
3. Seasoning: Lightly season both sides of the steak with sea salt and freshly ground black pepper. The rich flavor of A5 Wagyu doesn’t need much enhancement, so keep it simple.

Let’s Cook:

A5 Steak Ahead!

Cooking A5 Wagyu steak requires a delicate balance to bring out its unique flavors without overwhelming the meat. Pan searing is the best method, as grilling can cause flare-ups due to the high fat content. Here’s how to do it:

1. Heat the Skillet: Place a cast iron skillet on the stove and heat it over medium-high heat. You can also use a hot grill, but make sure to place the skillet directly on the grates.
2. No Oil Needed: A5 Wagyu has enough fat, so you don’t need to add any oil to the skillet. The fat will render and provide enough grease for cooking.
3. Sear the Steak: Once the skillet is hot, place the steak in the pan. You’ll hear a satisfying sizzle as it hits the surface. Sear for about 1-2 minutes on each side, depending on the thickness of the steak. The goal is to create a beautiful, caramelized crust while keeping the inside tender and juicy.
4. Temperature Control: Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for 125F- 128F, once the steak starts resting, the temp will continue to increase to a beautiful medium rare. Given the high marbling, the steak will continue to cook slightly after removing it from the heat.
5. Rest the Steak: After searing, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is flavorful and moist.

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Let’s Eat:

Serving a piece of A5 Wagyu is a moment to savor. The unique taste of A5 Wagyu is often described as buttery, rich, and umami-packed. The intense marbling allows the fat to melt into the meat during cooking, enhancing its flavor and juiciness. Here’s how to enjoy it:

1. Slice and Serve: Use a sharp knife to slice the steak against the grain into thin strips. This will ensure maximum tenderness in every bite.
2. Accompaniments: A5 Wagyu is best enjoyed with simple sides that won’t overshadow its rich flavor. Consider serving it with steamed vegetables, a light salad, or a simple risotto.
3. Savor Each Bite: Take your time to enjoy the steak. Each bite should melt in your mouth, delivering a symphony of flavors that showcase the exceptional quality of A5 Wagyu.

Watch the video of this steak cooking on Instagram!

Print

A5 Wagyu Steak

One of the best steaks in the world!

Prep Time2 minutes mins

Active Time5 minutes mins

Resting Time10 minutes mins

Total Time17 minutes mins

Course: DINNER

Cuisine: American

Keyword: steak

Yield: 1

Instructions

• Make sure steak is fully thawed
• About 30-45 minutes before cooking, remove the steak from the fridge and let it come to room temperature.
• Lightly season both sides of the steak with sea salt.
• Heat a cast iron skillet on high heat until hot.
• Place the steak in the skillet, searing for 1-2 minutes on each side until a caramelized crust forms.
• Use a meat thermometer to check the internal temperature, aiming for 125-128°F for medium-rare.
• Transfer the steak to a cutting board and let it rest for 5-10 minutes this will allow the steak to increase in doneness to medium rare
• Slice the steak against the grain into thin strips.

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