How to Perfectly Cook Waygu

How to Perfectly Cook Waygu

Ingredients

2 Wagyu steaks Ribeye, Sirloin, or Tenderloin
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Directions

Remove your Wagyu from the fridge and allow it to reach room temperature for 30 minutes.

Pat the steak dry using a paper towel, ensuring you eliminate excess moisture for a perfect sear.

Lightly coat the steak's surface with kosher salt, black pepper. Don't neglect the sides. Press the seasoning into the meat. Don't overseason

Heat pan (stainless steel or cast iron) thoroughly on medium to medium high heat.

For thin steaks, sear on one side for 45 seconds, flip once, and sear for 30 seconds for a rare cook. For thick steaks, sear for 1 minute on each side.
Allow the steaks to rest for at least 5 minutes prior to serving.

Use an instant-read meat thermometer to check for doneness: 120°F for rare, 130°F for medium-rare. 

Cut your rested Wagyu against the grain with a sharp knife.