Grilling Kobe Beef Sirloin Medium Well

Directions

Employ this method to cook almost any Wagyu steak cut, like Ribeye, New York Strip, Filet Mignon, T-Bone, Porterhouse, or Top Sirloin. Wagyu beefiness, originally raised and perfected in Japan, is highly desired and precious among beef and culinary experts. A legendary beef, wrapped in legendary myths - similar years of daily deep tissue massages for the godly cows, forth with sake baths and a pint of beer with every carefully crafted feeding.

As fun as these are to remember nigh, they are myths. Cattle are nonetheless cattle, and what yous put into it, you get out of it. That's why humane treatment, nutritionally balanced and appropriate diets, and stress-gratuitous lifestyles are then important for livestock, especially when information technology comes to rare beef breeds like Wagyu. (Whether you call back humane handling includes massages and sake baths is another story.)

If yous're thinking almost ordering Wagyu from Bytable and having a legendary feel of your very ain, nosotros're hither to assistance you make the most of it (and non mess information technology up!) There are a couple of different widely-accepted means to cook Wagyu. Here we cover the traditional Japanese preparation in smaller pieces, though we've also written a recipe for our own American-Style Wagyu Steak Recipe that might exist more like what you're used to.

Sizing Up Wagyu - How Much Do Y'all Need?:

Wagyu steaks are ridiculously high quality, flavorful, and ribboned with very edible fat, making them much more than filling. There'south a reason the Japanese method is to serve information technology in small pieces - it will fill up y'all up, and the richness of information technology can be overwhelming in quantity. We observe a normal size, normal thickness Wagyu ribeye tin easily serve 2-3 people. If you're going in solo, y'all can cut the meat downwardly to smaller portions and keep the other parts to cook upwards later.

What You'll Need:

A Wagyu Steak . Shameless plug: Bytable sells Purebred Wagyu steaks , raised on pasture, finished on farm-grown barley, and processed on-subcontract for a supremely tender steak.
Cast iron pan, or another type of skillet that tin can withstand searing heat and being put into the oven after searing.
Searing medium - we recommend using either a scrap of fat trimmed from the steak or high quality beefiness tallow. Avocado, Grapeseed, Safflower, or Peanut oil are other options. We highly adopt using trimmed fatty or tallow - it keeps flavors consistent, keeps the smoke levels downwards, and above all, gets yous a dandy sear.
Large-grain salt. A lot of information technology - plenty to cover both sides of the steak generously. We prefer Kosher table salt, either Diamond Crystal or Morton's.
A meat thermometer. This is optional but we highly highly recommend it to attain the results you lot desire. Wagyu melt times tin actually vary from what you're used to, and information technology's meliorate rubber than sad when information technology comes to a Wagyu steak!
Tin foil. Plenty to tent over the steak while it rests.

Preparing a Wagyu Steak for Cooking

How to Defrost Wagyu:

When y'all kickoff go your Wagyu steak, it's probable going to be frozen. You lot're going to desire to defrost it, in its package, in the fridge. This can take up to 48 hours. Practice Non defrost at room temperature or in a microwave - y'all'll lose fat and flavor and compromise the integrity of the meat.

Trimming (Optional):

Once your steak is thawed, remove it from the packet. If information technology has a good strip of fat on it, you lot tin can trim off a picayune flake and put it in the refrigerator to employ to oil up your pan afterwards. On specially fatty steaks, we similar to trim off a good bit of the fatty strip and freeze information technology to use for other things, too.

Salting:

Nosotros like to salt our Wagyu… and everything else, frankly. Salting meat tenderizes it by pulling wet out of the steak, dissolving into it, and so diffusing back into the steak. The longer a steak is salted, the improve this works. You can table salt a steak anywhere from 40 minutes to 2-3 days before for tenderizing furnishings - our sweet spot is 36-48 hours. Alternatively, you tin salt immediately before cooking for a fantastic, salt-forward sear.

Common salt your thawed steak generously on both sides with a big-grain table salt like kosher. Then, wrap it dorsum up in parchment or butcher paper and identify on a wire rack in your fridge (or on a plate, though it's best if it's elevated to allow airflow underneath). If you're salting inside 2 hours of cooking, y'all can leave it at room temperature.

A quick note nigh dry out aging Wagyu:

Dry out crumbling is a procedure that reduces the amount of wet in beef for a richer, more full-bodied flavor. We practise dry crumbling for 1-two weeks before cut, just that doesn't mean you tin't have it further with your cut. However, make sure y'all're doing it right. Your regular kitchen fridge likely will not practise the trick for this - and nobody wants Wagyu that tastes like the cut-up one-half onion you lot left in your fridge a little too long. Please come across this post by Barbecue Bible for how to dry age meat at domicile.

Bring to Room Temperature Earlier Cooking:

When yous're ready to cook, take your steak out of the fridge to bring it to room temperature. For steaks, this takes xxx minutes to an hr, depending on the thickness. You tin get out it out for up to 2 hours before cooking.

Showtime! Cooking Your Wagyu Steak

Traditional Japanese Grill Method for Cooking Wagyu Steak:

Okay, we're generalizing a bit because there are many, many traditional Japanese ways of preparing Wagyu. They range from eating sparse strips raw past themselves, or in dishes like the slow-cooked one-pot meal sukiyaki or goop dishes like shabu-shabu. Notwithstanding, one of the most popular ways is on a communal flat grill (recall hibachi grill) or an iron pan heated over charcoal. The cooking method for both of these is very similar, and it's what we'll get over below.

Offset thing'due south showtime - when we say grill, we mean more similar a griddle. Not the affair y'all have hanging out on your porch. A traditional grill is Not something we recommend using for cooking Wagyu, unless you're using it for indirect rut. This is because the fat content of Wagyu is much higher, and that means in that location is more grease lost when cooked over open flame. This is both much more than likely to start a burn, and just a waste of fantastic quality fatty that should stay in your steak.

A great way to cook Wagyu using the Japanese method at home is to use a cast atomic number 26 on the stovetop or over the grill, the flat grill plate on your grill if you have 1, or if none of those options are available, a skillet that can reach high temps.

The Steps to Perfectly Seared and Cooked Japanese-Manner Wagyu:

Take meat out of the fridge and unwrap information technology. Wait until it reaches room temperature (around 30 minutes)
Pat the meat dry.
If you're going to trim some fatty to sear with, trim a little fat off now. Around a pocket-sized pinky finger size volition piece of work.
Slice your meat against the grain into strips. These should exist effectually i inch foursquare and iii-4 inches long. Yous tin as well cutting the strips much thinner (around ¼-½ inch) but proceed them wider - this is a personal preference. Try both, if you'd similar!
Heat up your pan, grill plate, or skillet. It should be hot plenty that when you flick water at it, it boils off immediately.
Place beef tallow or trimmed fat onto the hot surface until information technology melts. Swirl it around to make sure you've got decent coverage.
Place the strips on the pan to sear. Sear for around 1 minute until the lesser side is aureate chocolate-brown, then flip and sear some other minute. Then sear on the remaining two sides for effectually 30-45 seconds until the meat is seared evenly all around. Note: refrain from poking, squishing, flipping, or sliding the meat while it sears. If your strips are thicker, y'all can also slide a meat thermometer into the strip and place in the oven at 300ºF to finish at your desired temperature for doneness. (120º - 130ºF for rare, 130º - 140ºF for medium rare, and 140º - 150ºF for medium. USDA recommends cooking beef to 145ºF minimum.)
Residue meat under tinfoil for 3-4 minutes, then enjoy!

Wanting a cook method that's a chip more steak-housey? Check out our American-Fashion Wagyu Steak Recipe!

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Source: https://shop.bytablefoods.com/recipes/how-to-cook-a-wagyu-steak-japanese-method