How to Cook American Wagyu Beef

When it comes to cooking American Wagyu beef, it pays to have several choices in your skillset for showcasing the superior marbling and remarkably robust flavor to full advantage.

At Snake River Farms, technique really is everything — from our world-class genetics program to our sustainability practices to our meticulously safe packaging for delivery.

We love experimenting with different cooking techniques, so we break down the basics for you to try at home.

How to Cook Wagyu Steak

Cooking with Wagyu beef is very similar to regular beef, but with a Wagyu steak you want to ensure the intense layers of fat marbling properly render down to impart that richness in every bite.

To cook a Wagyu steak, a mastery of the basics will always yield a great result:

  • If frozen, thaw your wagyu steak at least 24 hours beforehand in the refrigerator
  • Before cooking, bring the steak to room temperature to ensure even heating
  • Season with salt and pepper, or use our preferring steak seasoning from Snake River Farms
  • Get your pan piping hot and add your preferred oil such as olive or avocado
  • Sear each side of the steak, as well as the sides until desired steak doneness
  • Baste with butter, garlic, and herbs towards the end of the sear (optional)
  • Remove from heat and allow the steak to rest for several minutes to ensure maximum juiciness

Different Ways to Cook Wagyu Beef

While a traditional pan sear will always be a trusty go-to method, there are a number of different ways to take your American Wagyu beef cooking to the next level.

Grilling

America’s favorite summer pastime is best for smaller cuts, like an American Wagyu filet mignon or ribeye filet. Rich flavor arises from the reaction of fat on the coals, and this high heat environment creates a good sear. The Direct Grill Method is often combined with a final cook in the oven or in a heated environment.

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Reverse Sear

A reverse sear involves bringing the steak up to a preferred internal temperature, typically on a low setting in the oven. Then you finish it off with a high heat traditional pan sear for a perfect result.

Similar to a traditional pan sear, a cast iron or carbon steel skillet or griddle works best for the reverse sear method, as these pans provide an optimal full-surface sear and allow the opportunity to baste the meat.

Larger cuts, like the Tomahawk steak, benefit from a slower rise to preferred internal temp, followed by a pan sear to elevate the rich flavors.

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The Steakhouse Method

After that unmistakable restaurant quality taste? The Steakhouse Method is a pan searing technique that provides precisely that, and is a great option for smaller cuts, like a filet mignon or Manhattan NY filet.

Watch Hugh Acheson demonstrate how easy this traditional restaurant method can be with a quick pan sear followed by a gentle basting.

Larger cuts, like the Tomahawk steak, benefit from a slower rise to preferred internal temp, followed by a pan sear to elevate the rich flavors.

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Oven Roasting

To fully brown and perfectly cook larger cuts like American Wagyu Prime Rib roasts, the dry heat of an oven is essential. This is a tender, highly marbled cut so the idea is to give it plenty of time to reach optimal temperature for both the Maillard reaction and your preferred level of doneness.

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Find the Perfect Cut of American Wagyu Beef

Snake River Farms delivers the highest quality American Wagyu Beef directly to your doorstep so you can focus on a perfect prep and cook. When you cook with American Wagyu Beef, have the confidence that it is sourced from the most meticulously kept line of Wagyu crossed cattle in the United States.

Taste the difference.