Wagyu is not simply a replacement for a dry aged or regular steak. The richness of flavour and the intense marbling means that you need to know a few of the does and don’ts of cooking it before you start…
- If you are simply pan frying, use a little of the fat from the steak, run it around the pan, then pop the meaton for only a couple of minutes either side. Why?
- Because the intense marbling can melt away if you keep it on too long, and your steak will crumble.
- Use the pan juices to pour over the steak once you have cut it, there are great flavours from the Wagyu fats.
- Add salt to the pan, not the beef. This will give you an instant sizzle, and add a golden crust.
- Wagyu is more than meat – it is an experience – so take some time over serving it too – use good steak knives, warm the serving dishes and your plates and serve with a good red wine.
- Use a meat thermometer – a temperature of 120-150 degrees will cook Wagyu without drying it out.
- Rest the meat before serving – about 5 minutes for a steak and 15-20 for a roast. The temperature rises during this time and so it is still cooking.
- Go Japanese – Wagyu is a Japanese Breed – so it goes well with Wasabi. Have a look around the web for ideas about Japanese recipes and serving ideas – how about some Sake to start he party off?