Just picked this up a couple days ago on a whim. I've never cooked a steak like this and am looking for advice from folks that have on how to prepare it. I don't want to screw it up. I don't plan on seasoning it prior to cooking, just a sprinkle of Maldon flake salt and some cracked pepper once sliced and plated. I'll be sharing it with my bride. Thanks all!
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Quick search on cast iron-
Panhead John that sounds like an interesting technique lol.
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Hot and fast in a skillet or griddle. This is the one case you don't want smoke. You really want a nice crust without getting to even medium rare. It should cook a lot quicker than a prime or choice steak too, so watch the temp carefully.Comment
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I always follow this method for A5. I also cut in strips no matter the cut because it is so rich and easier to portion.
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no idea, but that looks like a nice cut and …..ah…..good price for what ya got! post results!!!Comment
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I’ve been down this exact road! There is a huge fear of ruining a really expensive steak, and your reputation. Here is my advice:
At the end of the day, it’s a big hunk of cow. Cook it.
Do you have an IR gun? Cast iron, or carbon steel, or griddle. Hot, but not too hot; 450° is fine. Sear each side, maybe 2 minutes each, then flip every minute or so until the crust is the right color. If that sounds familiar… well, yeah. It’s a big hunk of cow. Cook it just like that.
Medium is okay for A5; in fact, contrary to American tastes, A5 is recommended to be cooked to medium or even medium well. That actually makes it much easier. But medium rare is great too. And a well done Wagyu steak is still incredible.
That’s the secret that nobody tells you: while you can absolutely miss on the temp, it’s still almost impossible to “screw it up” meaning make it taste bad.
A good read: My Mission to Ruin a $250 Wagyu Steak Nearly Destroyed My Family
Last edited by Mosca; June 13, 2025, 07:31 PM.Comment
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Hot and fast, caveman sear on a chimney full of lump with a couple of slivers of apple or hickory. Cook to 135, it's so rich and soft, doing 128-130 is probably too rare.
EAT IT!Comment
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Looks great. Will be interested to see what you chose to do and to see the results. Looking forward to hearing about the results.Comment
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We used to sell this at my old job. We’ve cooked it off to taste, so we can truthfully sell it.
hot and fast. Please know that 1-2 slices is all you need. This stuff is SO RICH if you eat anymore, I fear a huge tummy ache. And when I say slice, I mean a sushi slice!Comment
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Hahahaha, "buy it"
(I do not feel guilty)
Sear it Hot and Fast. I took mine off as soon as I had the browning I liked on the outside. Do not even worry about the internal temp of the steak. Just get a great crust and enjoy. Eat as much as you can and save the rest.Comment
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Hot, but not too hot. Afterburner will get the job done, but your window becomes really small. It will come and go in an instant. And with all that fat, you could start a conflagration!
Go on YouTube and watch the Japanese guys with their teppanyaki. Watch the temp closely. The meat sizzles, but peacefully. A lot of patience and time went into the years that brought the Wagyu to your door. A bit more patience really pays off in preparation.
Im going to tag gboss here, I’m pretty sure he has some Wagyu experience. I’ve done a couple dozen or so myself, including the snow, olive, etc. It’s a steak. It behaves like a steak, but with a lot of fat. “Hot enough”, sear, then flip flip flip, keeping an eye on things. And I’ve decided that, while I prefer medium rare for prime beef and American Wagyu, I prefer medium for authentic Wagyu. Of course there’s no wrong answer for that one.Comment
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All great advice here, thank you all. I'm going to go the cast iron route and use the IR gun to make sure the surface temp is where it should be. Wife and I will share it so may just cut in half which will give us about 4oz each pre-cook weight. Vac seal the rest for another day.Comment
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