Wagyu beef is prized for its exceptional marbling, melt-in-your-mouth tenderness, and rich, buttery flavour. Cooking it properly ensures you highlight everything that makes this premium cut so special. Here’s how to do it justice.
1. Start with Quality
At Marsh Butcheries, we proudly offer SF Select Shimo Wagyu and Australian Black Wagyu, known for their outstanding marbling and depth of flavour. Always allow your steak to reach room temperature before cooking.
2. Keep It Simple
Wagyu doesn’t need complicated seasoning. A generous pinch of sea salt and cracked black pepper is enough to enhance its natural flavour.
3. Use a Hot Pan
Preheat a heavy-based skillet or cast iron pan until it’s smoking hot. Wagyu needs a quick sear to lock in the juices.
4. Sear, Don’t Overcook
Sear each side for 1.5 to 2 minutes for medium-rare. Wagyu is best enjoyed this way to preserve the texture and flavour.
5. Rest and Slice
Let it rest for 5 minutes before slicing. Always cut against the grain to maximise tenderness.
6. Serve Simply
Pair with seasonal vegetables or a crisp salad, and let the meat speak for itself.
