Wagyu Steak: Pan-Searing Perfection

Pan-searing is widely considered the best way to cook a Wagyu steak. This Japanese beef is renowned for its tenderness and richness, delivering a premium dining experience with every bite. The key to a perfect pan-seared Wagyu steak lies in closely monitoring the cooking process to achieve a luscious and tender result. Here are the essential steps to master this culinary delight.

Choosing the right cut of Wagyu steak

When it comes to choosing the right cut of Wagyu steak, there are several options to consider, each with its own unique characteristics and flavour profile. Here is a detailed guide to help you select the perfect cut for your palate and cooking method.

Wagyu Ribeye

The ribeye is a cut from the rib cage area of the cow, which is well-protected and not very active, resulting in a tender and flavourful steak. Wagyu ribeye offers a perfect balance of leanness and flavourful fat, making it a great choice for beginners. It has a super tender marbling texture and the highest percentage of sweetness and umami flavour among Japanese Wagyu cuts. You can expect a melt-in-your-mouth experience with each bite.

Wagyu Striploin (Sirloin)

The striploin, also known as sirloin, is a soft and sweet cut with juicy marbling and a melting texture. It has a rich, meaty taste that will delight savoury steak enthusiasts. While it is slightly less tender than the ribeye, the striploin still offers a delightful balance of texture and flavour. This cut is perfect for those who want a robust and savoury steak experience.

Wagyu Tenderloin

The tenderloin is the most tender part of the Wagyu beef, making up only about 3% of the entire cattle. It is a leaner cut but still offers a balanced taste, moderate fat content, and a super tender texture. The centre cuts of tenderloin, such as filet mignon and chateaubriand, have earned it the title of the "Queen of Japanese Wagyu". The tenderloin is ideal for those who prefer a milder and more elegant flavour profile.

Wagyu Culotte (Picanha)

The culotte, or picanha, is one of the rarest and most balanced cuts of Wagyu beef. It features sweet, flavourful fat, tender meat, and gorgeous marbling. This cut is sure to impress even the most seasoned steak connoisseurs with its unique flavour and balanced texture. If you're looking for a truly special and rare steak experience, the culotte is an excellent choice.

Wagyu Flat Iron

The flat iron is another rare and highly prized cut, taken from the most expensive and delicious part of the clod, near the shoulder of the cow. It has a super tender texture, beautiful marbling, and a rich flavour. If you're a grill master, the flat iron is the ideal choice as its marbling makes it perfect for grilling. This cut will deliver a mouth-watering steak experience that's sure to impress.

Wagyu Top Sirloin

While the top sirloin may not exhibit the signature marbling of Wagyu, it is still a delicious and more affordable option. This thick, lean cut is taken from the back end of the cow and provides a robust beefy flavour. It cooks nicely with marinades and is very versatile, making it a great choice for a simple weeknight dinner or a gathering.

Wagyu Strip Steak (New York Strip)

The strip steak, also known as the New York Strip, is a highly requested cut among meat lovers. It has a wonderful balance of texture and flavour, with intense marbling. This cut is best cooked quickly over high heat and is perfect for grilling or pan-frying. The strip steak is an excellent choice if you want to showcase the natural flavour and texture of the Wagyu beef without too much added seasoning.

Allowing the steak to reach room temperature before cooking

Allowing your wagyu steak to reach room temperature before cooking is a crucial step in the cooking process. This step is often overlooked, but it can significantly impact the final result of your dish.

Firstly, bringing your wagyu steak to room temperature helps it cook more evenly. If you start with a cold steak, the outside will burn before the inside is cooked to your desired doneness. By allowing the steak to come to room temperature, you ensure that the heat is distributed more evenly throughout the meat during the cooking process. This results in a steak that is cooked to perfection, with a nice sear on the outside and a juicy, tender inside.

Secondly, starting with a room-temperature steak gives you a better sear. When you sear a steak, the goal is to create a golden-brown crust on the surface. This is achieved by evaporating the moisture from the surface layers of the meat. If the steak is cold, more energy is required to evaporate the moisture, resulting in an uneven sear. By bringing the steak to room temperature, you reduce the temperature difference between the surface of the meat and the pan, allowing for a more even and efficient sear.

Additionally, allowing the steak to temper or come to room temperature can improve food safety. While it is important to practice good food safety habits when handling raw meat, such as washing hands and avoiding cross-contamination, bringing the steak to room temperature can also reduce the risk of food-borne illnesses. This is because the steak will spend less time in the "danger zone" temperature range, where bacteria can rapidly multiply.

It is recommended to let your wagyu steak sit out for about 30-40 minutes to bring it to room temperature. This timing can vary depending on the thickness of the steak and the temperature of your kitchen. Keep in mind that thicker steaks, such as a 2-inch ribeye, may take longer to reach room temperature than thinner cuts.

In conclusion, allowing your wagyu steak to reach room temperature before cooking is a crucial step that should not be skipped. It helps the steak cook more evenly, improves the quality of your sear, and can even enhance food safety. By giving your steak the time it needs to temper, you'll be rewarded with a delicious, perfectly cooked meal.

Seasoning with salt and pepper

Firstly, allow your Wagyu steak to reach room temperature and pat it dry. This step is important as it ensures the steak cooks evenly. Then, season both sides of the steak with salt and pepper. Be careful not to over-season, as this can overpower the natural flavour of the Wagyu. The salt will draw out moisture, helping to create a golden-brown crust when you sear the steak.

For optimal results, season the steak several hours before cooking. This gives the salt time to work its magic, drawing out the moisture and enhancing the flavour. When you're ready to cook, heat your pan thoroughly on medium to medium-high heat. A well-heated pan is crucial for achieving an even cook and a good outer sear.

If you're using a cast-iron skillet, grease the pan lightly with butter. Wagyu beef has a high amount of marbling, which produces a lot of juices. Too much grease in the pan can affect the quality of the crust.

Finally, the cooking time will depend on the thickness of your steak. For thin steaks, sear for 45 seconds on one side, flip, and sear for another 30 seconds for a rare cook. Thick steaks will need a little longer—sear for one minute on each side.

Heating the pan to the right temperature

Start by bringing your steak to room temperature before cooking. This is an important step as it helps the steak cook more evenly. Remove your steak from the refrigerator about 30 minutes to an hour before cooking and let it sit at room temperature. You can also pat it dry with paper towels to remove any excess moisture, which will help ensure a nice, golden-brown crust when you sear it.

Next, you'll want to choose the right pan for the job. A cast-iron skillet is highly recommended for pan-searing Wagyu steak. Cast iron retains heat extremely well, ensuring a consistent searing temperature. If you don't have a cast-iron skillet, a heavy stainless steel-clad aluminum pan or any other heavy skillet or pan will also work.

Now, it's time to heat up your pan. Preheat your pan in the oven or on the stovetop. If using the oven, heat your cast-iron skillet at 400°F for at least 30 minutes. For a stainless steel-clad aluminum pan, preheat for at least 20 minutes. If you're preheating on the stovetop, heat your pan over medium-high heat for at least 15 minutes. You want your pan to be ripping hot before adding the steak.

Once your pan is hot, add a small amount of oil or butter to grease it. Wagyu beef produces high amounts of juices due to its marbling, so a light coating of grease is all you need. You can use vegetable oil, grapeseed oil, olive oil, or butter.

Just before placing your steak in the pan, it's a good idea to season it with salt and pepper. The salt will help draw out some moisture, contributing to a better crust. You can also add other seasonings or spices to suit your taste.

Finally, when you're ready to cook, carefully move your hot pan from the oven to the stovetop and turn the burner to medium-high heat. Place your steak in the pan and sear without moving it for the desired amount of time, which will depend on the thickness of your steak and your preferred doneness. For a rare cook, thick steaks typically need to be seared for about 1 minute on each side. For thinner steaks, aim for 45 seconds on one side and 30 seconds on the other. Always keep an eye on your steak to avoid overcooking, as Wagyu is best enjoyed rare to medium-rare.

Allowing the steak to rest after cooking

When you cook a steak, the muscle fibres and proteins are heated. The heat moves from the outside to the centre, and the longer the meat is cooked, the more set the proteins become. This causes the juices to be pushed towards the centre of the steak. If you were to slice the steak immediately after cooking, all the moisture would pour out, and you'd be left with a dry, tough, and unappetising piece of meat.

However, when you let the steak rest, the temperature will slowly decrease, and the juices will have time to redistribute and be reabsorbed by the fibres. The muscle proteins relax as the temperature cools, and the pressure in the centre of the steak reduces, allowing the moisture to move back through the meat. The result is a juicy, tender, and flavourful steak.

The resting time depends on the size and thickness of the steak. A good rule of thumb is to rest your steak for at least five minutes, and no less than three. For thicker cuts, aim for 10-20 minutes, or even longer for a whole steak roast. You can also use the following guidelines:

• Rest for 5 minutes per inch of thickness
• Rest for 10 minutes per pound
• Rest for half the time it took to cook

During the resting period, you can keep the steak on a warm plate, cutting board, or serving platter. You can also use an oven rack to help maintain a crusty, seasoned exterior. Tent the steak with aluminium foil to retain some heat. After resting, remove the foil and slice the steak. Enjoy your perfectly cooked, juicy wagyu steak!

Frequently asked questions