How to Prepare Wagyu
Prep your Steak
Thaw all frozen steaks in the fridge overnight. After refrigeration, allow them to rise to room temperature before cooking. Typically, around 30-60 minutes.
Dry your steaks. Season your steaks with salt to your liking.
Cook your Steak the Swagyu Way
Heat a cast iron pan to medium heat, and coat with olive oil, butter, wagyu tallow or the fat you trim from your steaks.
Sear the edges of each steak for 30 seconds, to lock in the juices and marbling while you are cooking.
We cook our steaks from rare to medium-rare, and recommend cooking to an internal temperature of 125 - 130°F, respectively, to best enjoy the umami flavors and tenderness of Wagyu.
Cook your steaks for 1-2 minutes on each side and remove from heat. Allow the steak to rest for 5 minutes, as it will continue to cook after it is removed from heat. Season with salt and pepper to your taste.
If you prefer a medium to medium-well steak, keep cooking for 30-60 seconds per side, and allow it to rest for 5 minutes before serving (we don't suggest cooking to medium or medium-well as you will not experience all the rich flavors of Wagyu)
Wagyu pairs wonderfully with Malbec and Cabernet Sauvignon wine.