Wagyu Pan-Searing Perfection

Pan-searing is one of the best ways to cook a Wagyu steak. This method ensures that the meat is cooked evenly, resulting in a juicy and tender dining experience.

To pan-sear a Wagyu steak, it is recommended to bring the steak to room temperature before cooking. This reduces the risk of having an overcooked exterior and an undercooked interior. The steak should be patted dry and seasoned lightly with salt and pepper. The pan should be heated thoroughly before adding the steak, and the cooking time will depend on the thickness of the steak. For a rare finish, sear for 45 seconds on one side for thin steaks and 1 minute for thick steaks. For a medium-rare finish, sear for 3–4 minutes on each side.

The key to a successful pan-seared Wagyu steak is to avoid overcooking it. Well-done Wagyu steak is not recommended as it can compromise the texture and flavour. Instead, medium-rare is the ideal doneness to enjoy the luxurious texture and sweet, buttery flavour of the meat.

Choosing the right cut

When it comes to choosing the right cut of Wagyu beef for pan-searing, there are a few key factors to consider. Firstly, let's understand why pan-searing is the best way to cook Wagyu steak. The answer lies in the unique characteristics of Wagyu beef. Wagyu, especially the highly sought-after A5 grade, is renowned for its exceptional marbling, resulting in an incredibly tender and rich dining experience.

Pan-searing is an ideal cooking method for Wagyu as it allows you to closely monitor the cooking process, ensuring that your steak reaches the perfect level of doneness. The even heat distribution of a pan helps create a beautiful golden-brown crust while maintaining the juicy, melt-in-your-mouth texture that Wagyu is famous for.

Now, let's discuss the different cuts you can choose from:

Ribeye

The ribeye, also known as the "Cowgirl" cut, is a highly marbled and flavorful cut of Wagyu. It is perfect for pan-searing due to its relatively even thickness, which allows for consistent cooking. When choosing a ribeye, look for a light pink color, which indicates the presence of abundant intramuscular fat. This cut is typically quite filling, so a 9-ounce ribeye can easily serve two to three people.

Sirloin

The sirloin is another excellent option for pan-searing. It offers a slightly leaner alternative to the ribeye while still boasting a good amount of marbling. Sirloin cuts are usually thicker, so you'll want to adjust your cooking time accordingly. A thicker sirloin steak may require up to 4 minutes of searing on each side to achieve the desired doneness.

Tenderloin

The tenderloin, also known as the filet, is a particularly tender and lean cut of Wagyu. It is ideal for those who prefer a milder flavor and a more delicate texture. When pan-searing a tenderloin, keep in mind that it can be a thinner cut, so adjust your cooking time to avoid overcooking. A rare cook for a thin tenderloin may only require 45 seconds on each side.

Strip Loin

The strip loin, sometimes referred to as the New York strip, is a well-marbled and flavorful cut. It offers a good balance of tenderness and flavor. Strip loins are often thicker, similar to sirloins, so be mindful of the increased cooking time needed.

Other Cuts

Wagyu beef also offers other unique cuts that you can experiment with. For example, the tri-tip, a triangular cut from the bottom sirloin, is perfect for pan-searing due to its uniform thickness. Additionally, flat iron steaks, cut from the shoulder, can be an excellent choice for quick pan-searing, providing a juicy and flavorful experience.

Remember, when selecting your Wagyu cut, consider the marbling, thickness, and desired serving size. Always ask your butcher for advice if you're unsure, and choose a cut that suits your taste preferences and cooking setup.

Storing your beef

When storing Wagyu beef in the refrigerator, keep it on the bottom shelf, where the temperature is more consistent. Place the beef in a container or wrap it tightly in plastic wrap or aluminium foil to prevent moisture loss and to avoid picking up odours from other foods. If you have purchased vacuum-sealed Wagyu beef, it can be stored in the refrigerator for up to 5 days. However, for the best quality and taste, it is recommended to consume it within 2 to 3 days of purchase.

If you are not planning to cook the beef within 3 to 5 days, it is best to freeze it. Freezing can help retain the quality and flavour of the meat for a longer period. When freezing Wagyu beef, make sure to use an airtight container or heavy-duty freezer bags designed for freezing meat. Label the package with the date of freezing and try to consume it within 3 to 6 months for the best quality.

To thaw frozen Wagyu beef, it is recommended to transfer it from the freezer to the refrigerator a day before cooking. This slow thawing process helps preserve the texture and flavour of the meat. Place the beef on a plate or container to catch any drippings and allow it to thaw slowly and safely in the refrigerator. Avoid thawing Wagyu beef at room temperature or under running water, as this can promote bacterial growth and affect the quality of the meat.

Once the beef is thawed, it should be cooked as soon as possible. Avoid refreezing thawed beef, as this can impact its texture and taste. After cooking, Wagyu beef can be stored in the refrigerator for 3 to 4 days. Cooked beef should be stored in an airtight container to prevent it from drying out or absorbing flavours from other foods.

By following these storage guidelines, you can ensure that your Wagyu beef remains fresh, safe to consume, and of the highest quality. Proper storage helps maintain the flavour, texture, and overall eating experience that Wagyu beef is renowned for.

Light seasoning

When it comes to seasoning your Wagyu beef, a light touch is best. You don't want to overpower the delicate flavour of the meat, so a simple salt and pepper mix is often the best option.

Salt plays a crucial role in drawing out moisture, which helps to create a nice golden-brown crust when you sear your steak. It's best to season your steak at least an hour before cooking, as this allows the salt to work its way into the meat through a process called dry brining. This will ensure a deeper flavour and more even cooking.

If you're using a thicker cut of Wagyu, you may want to season with salt up to two hours in advance. For thinner steaks, aim for at least 45 minutes of dry brining. Giving your steak a light coating of neutral oil, such as safflower or vegetable oil, will also help the seasoning stick and add a little extra flavour.

After seasoning, wrap your steak and keep it in the refrigerator until an hour before cooking. This will ensure the meat cooks more evenly, as it needs to be at room temperature before hitting the pan.

When you're ready to cook, heat your pan thoroughly on medium to medium-high heat. For a thin steak, sear for 45 seconds on the first side, then flip and sear for another 30 seconds for a rare cook. Thicker steaks will need a little more time—aim for 1 minute on each side.

Remember, the key to a great Wagyu steak is to not overcook it. A rare to medium-rare cook will ensure you get that juicy, tender mouthfeel that makes Wagyu so special.

Pan-frying

Preparation

Before you begin, remove your Wagyu steak from the refrigerator and allow it to sit at room temperature for around 30 minutes to an hour. This is an important step as it helps the steak cook more evenly and reduces the risk of an overcooked exterior and undercooked interior.

You should also pat the steak dry with paper towels and season it with salt and pepper. Salt draws out moisture, helping you to achieve a nice golden-brown crust when you sear the steak. You can also add other seasonings, but it's best to keep it simple to avoid overwhelming the natural flavour of the Wagyu.

Cooking

Use a cast iron skillet or a heavy pan for pan-frying your Wagyu steak. Preheat the pan on medium to medium-high heat for at least 15 minutes, or 20 minutes if using a stainless steel-clad aluminium pan.

For optimal flavour and searing, grease the pan lightly with butter or oil. You can also use some of the fat cut from the edges of your Wagyu steak.

Once the pan is hot, place the steak in it and sear without moving it. The cooking time will depend on the thickness of your steak and your desired level of doneness. For a rare finish, sear a thin steak (around 0.5 inches thick) for 2 minutes on one side and 1.5 to 2 minutes on the other side. For a thicker steak (around 1 inch or more), increase the searing time to 3 to 4 minutes per side.

Use a meat thermometer to check if your steak is done. For Wagyu, the ideal temperature is medium-rare (130°F).

Resting

Remove the steak from the heat and let it rest for at least 5 minutes before serving. Resting allows the meat's fibres to relax and reabsorb the juices, ensuring a juicy and tender steak.

Resting the steak

How long should you rest your Wagyu steak? Most sources recommend resting for at least 5 minutes, but you can leave it for up to 10 minutes. This will ensure that the juices are evenly distributed throughout the steak, making for a more flavourful and juicy dining experience.

What should you do while your steak is resting? You could use this time to prepare some delicious sides or sauces to accompany your steak. For example, you could char some garlic broccolini or spicy grilled baby bok choy on the grill or griddle. You could also prepare some dipping sauces, such as flaky sea salt, wasabi, or ponzu sauce.

Remember, the resting time is just as important as the cooking time when it comes to preparing the perfect Wagyu steak. So, be patient, let those juices redistribute, and then enjoy your delicious, tender, and juicy steak!

Frequently asked questions