How to Prepare Wagyu and Kobe Beef for Your Own Steak Feast
This photo is by H. Alexander Talbot and is used with permission under the CC BY 2.0 license.
Now that you've purchased the most expensive steak in the world, you're probably wondering how best to prepare Japanese Wagyu beef. You have company. Those who enjoy steak should make it a point to indulge in this flawless cut at least once in their lives. However, it can be daunting to figure out how to cook Wagyu correctly so that you don't waste your money on a tough steak.
You've come to the right place if you bought some American Wagyu steaks from Chicago Steak Company and are now wondering how on earth to prepare them so that you don't end up with tough steak leftovers.
In the beginning, what is the distinction?
Before discussing how to prepare Kobe beef and Wagyu beef, we should explain the differences between the two.
Kobe beef is a specific subspecies of Wagyu cattle. Furthermore, Wagyu can come in a number of different varieties; Japanese and American are two of the most common. Differentiating factor simply referring to the origin of the breed of cattle used to produce the beef.
Although Wagyu beef has its roots in Japanese culture, other countries, such as the United States, have adopted Japan's unique methods of cattle breeding to produce Wagyu beef. In order to achieve the best marbling and flavor, most butchers use work cattle that have been fed a lean diet of grasses, straw, and other grains.
Kobe beef is both more expensive and harder to come by than Wagyu. Due to its unparalleled marbling and flavor, this steak is among the most coveted in the world.
The American Wagyu steaks sold by Chicago Steak Company are the gold standard of steaks. These steaks are between 6 and 16 ounces in size, are cut from cattle raised in the United States according to traditional Japanese methods, and are aged to perfection using our renowned wet aging process.
The Best Way to Preserve Wagyu Steaks Before Cooking
It's just as important to know how to properly store your steaks as it is to master cooking Wagyu beef. A steak that is tender and full of flavor can be transformed into a hockey puck-like specimen depending on how you store it.
Steaks from Chicago Steak Company are delivered either completely or partially frozen in a dry ice-filled, airtight container. Steaks made from Wagyu and Kobe beef stay as tender and flavorful as the day they were harvested thanks to our state-of-the-art vacuum-sealing technology.
Steaks can be thawed in the fridge or refrozen in the freezer provided they are kept in their original vacuum-sealed packaging.
Set out your steaks in their packaging to thaw. Allow six hours of thawing time for every pound of frozen food. Avoid letting your steaks thaw any longer than absolutely necessary to ensure peak freshness.
Cooking Instructions for the Finest Wagyu and Kobe Beef
Prepare to master the art of grilling a Wagyu steak.
While both Wagyu and Kobe beef benefit from grilling, mastering the process can be more challenging than using a stovetop skillet. Until you become more experienced with cooking Wagyu and Kobe beef, we suggest using a cast iron skillet.
To begin, remove your steaks from the refrigerator and let them come to room temperature. It takes about 30 minutes, give or take, depending on their thickness.
Next, prepare your steaks by seasoning them. You can simply use salt and pepper, or you can use your preferred steak seasoning, such as our very own Chicago Steak Seasoning.
Place your pan over high heat to preheating. Steaks have the best, most natural flavor when you trim the fat from the edges and use it to grease the pan. You can also use a touch of butter or olive oil instead.
Steaks should be seared for three to four minutes per side. Closer to three indicates a less common cook; four indicates a more common one.
Use a meat thermometer to ensure an internal temperature of about 130 degrees for medium-rare. Take the steaks off the stove and let them rest for 5-10 minutes to let the juices redistribute themselves through the meat.
Here's Why You Shouldn't Grill Wagyu Steak
Briefly, we discussed how grilling isn't the best option for Wagyu beef because it can be more difficult than other methods, such as pan-searing. We'll go into more detail here to help you see why this piece of meat might be best left off the grill for the time being.
Wagyu's high fat content is the main factor. This steak has a higher fat content than even ribeye, which is notoriously high in fat (a.k.a. "the fattiest cut of beef"). k a to marbleize) However, fatty foods don't fare well on the grill. The fat drips into the grill as it cooks off, which can lead to dangerous flare-ups. It's not a sure thing, but using a drip pan can help.
Also, grilling is one of the more complicated ways to cook steak, so it's not ideal for those who aren't familiar with Wagyu. Those who don't grill steak often may struggle to achieve the ideal internal temperature while keeping the exterior from burning. You definitely don't want your Wagyu to be overly dry.
If you're not an expert griller, this easy recipe will show you how to make it in a skillet instead.
- 2 8oz Japanese beef wagyu steaks
- 1 tbsp oil
- pepper, black (not required)
- Take the Wagyu steaks out of the fridge. Rub liberally with salt and let rest for 45 minutes at room temperature.
- Heat some oil in a cast-iron skillet over medium heat.
- Put the steaks in the pan and brown the bottom for about 2 minutes.
- After two or three minutes of cooking on one side, flip the steaks.
- Use a digital meat thermometer to make sure the meat is cooked through. If you like your meat medium-rare, set the thermometer to 130 degrees. Once the steak is ready, take it off the grill and place it on a cutting board. Cook the steaks for an additional minute or two at a low temperature if necessary, or until the internal temperature reaches the level you specified with a meat thermometer.
- Leave steaks covered with foil for 5-10 minutes before eating.
Getting the Most out of Your Wagyu and Kobe Beef Shopping and Preparation Experience
Learning how to prepare Kobe and Wagyu beef is now a breeze. It's not all that dissimilar from other steaks, but the high price tag can make the whole thing seem daunting. If you're looking for high-quality meat, we recommend the American Wagyu ribeye and other cuts we carry. As a sign of our commitment to quality, we've assigned a unique identification number to each individual steak. Our steaks are some of the best Wagyu steaks money can buy because they are wet-aged to perfection and vacuum-sealed to lock in freshness.
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