How to cook Wagyu?

Cooking Wagyu is easy. Keep it simple and let the rich beef flavors play a starring role.

Wagyu beef, also known as Kobe beef, is prized for its intense marbling, rich flavor, and tender texture. Here are some tips and tricks for cooking wagyu steaks to perfection:

  1. Room temperature: Take the steak out of the refrigerator and let it sit at room temperature for at least 30 minutes to an hour before cooking. This will help the steak cook more evenly.

  2. Salt: Salt the steak just before cooking. This will help to enhance the flavor and create a nice crust.

  3. Heat: Heat a heavy-bottomed skillet or griddle over high heat until very hot. You can also use a grill for a charred flavor.

  4. Oil: Add a little oil to the skillet or griddle, and swirl it around to evenly coat the surface.

  5. Cooking time: For rare: 2-3 minutes per side. For medium-rare: 3-4 minutes per side. For medium: 4-5 minutes per side.

  6. Resting: Once the steak is cooked to your desired doneness, remove it from the heat and let it rest for at least 5 minutes. This will allow the juices to redistribute throughout the steak, resulting in a juicier and more flavorful end product.

Spices: Wagyu beef has a rich flavor on its own, so you don’t need to use many spices. A simple sprinkle of salt and freshly cracked black pepper is all that’s needed. If you prefer, you can also add garlic, rosemary, thyme, or other herbs for added flavor.


  • Rare: 130°F to 135°F (54°C to 57°C)
  • Medium-rare: 135°F to 140°F (57°C to 60°C)
  • Medium: 140°F to 145°F (60°C to 63°C)

Cutting and serving wagyu steaks:

  1. Cutting: To preserve the juicy flavor and tender texture, use a sharp knife to cut the steak against the grain. This means cutting perpendicular to the lines of muscle fibers, rather than with them.

  2. Serving: Serve the steaks on a preheated plate and garnish with a little fresh herbs or a sprinkle of flaky sea salt, if desired. You can also serve the steaks with a sauce, such as béarnaise, chimichurri, or red wine sauce, if you prefer.

  3. Pairing: Wagyu beef is rich and flavorful, so it pairs well with simple side dishes that complement its taste. Consider serving it with roasted or mashed potatoes, steamed or grilled vegetables, or a simple salad. A glass of red wine, such as Cabernet Sauvignon or Pinot Noir, would also make a great pairing.

Remember to let your guests know that wagyu beef is a luxurious and indulgent treat, to be savored and enjoyed slowly. Enjoy!


From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa 

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