You've spent the money on A5 wagyu. Now comes the part that terrifies most people: cooking it without ruining a $100+ piece of beef.
Here's the truth — cooking A5 wagyu is actually simpler than cooking a regular steak. Less time, fewer ingredients, less fuss. The marbling does most of the work. You just need to avoid the two mistakes that ruin most first-timers' wagyu: overcooking and overthinking.
This is the exact method we recommend to every customer at The Meatery. It works for A5 ribeye, striploin, filet, and any other A5 cut.
What You Need
Ingredients
- A5 Japanese wagyu steak — 6-8 oz (this serves 2-3 people as a main or 4 as an appetizer). Shop A5 wagyu at The Meatery →
- Flaky sea salt (Maldon or similar) — the only seasoning you need
That's it. No pepper, no garlic, no butter, no oil. A5 wagyu has so much intramuscular fat that it renders its own cooking fat, and the flavor is so complex and delicate that anything else masks it.
Equipment
- Cast iron skillet — preheated until screaming hot (a drop of water should evaporate instantly)
- Tongs — for flipping
- Sharp knife — for slicing thin after resting
- Instant-read thermometer — optional but helpful for beginners
Step 1: Temper the Steak (30-45 Minutes)
Remove your A5 wagyu from the refrigerator 30-45 minutes before cooking. Place it on a cutting board or plate and let it come to room temperature.
Why this matters: A cold steak straight from the fridge will cook unevenly — the outside overcooks before the center warms up. With A5 wagyu, where the margin between perfect and overcooked is small, even tempering is critical.
While it tempers, pat it completely dry with paper towels. Moisture on the surface prevents a good sear and causes steaming instead of browning.
Step 2: Season Simply
Season generously with flaky sea salt on both sides, right before cooking. Don't salt it during the tempering — early salting draws out moisture and can affect the sear.
I know it feels wrong to put a $100+ steak in a pan with just salt. Trust the process. A5 wagyu at BMS 8-12 has enough flavor complexity from the marbling alone — oleic acid (the same fat in olive oil) creates sweet, nutty, buttery notes that no seasoning can improve.
Step 3: Sear (60-90 Seconds Per Side)
This is where most people go wrong. A5 wagyu cooks fast because the high fat content conducts heat efficiently.
- Preheat cast iron over high heat for 3-5 minutes until it's smoking. No oil — the wagyu will render its own.
- Place the steak in the pan. You should hear an aggressive sizzle immediately. If you don't, the pan isn't hot enough — remove the steak, heat more, try again.
- Don't touch it for 60-90 seconds. Let the Maillard reaction create a deep golden-brown crust.
- Flip once. Cook the second side for another 60-90 seconds.
- For thick steaks (1.5"+): Sear the edges briefly by holding the steak on its side with tongs, 15-20 seconds per edge.
Target temperature: 130°F internal for medium-rare. With A5 wagyu, medium-rare is non-negotiable — the marbling melts perfectly at this temperature. Going to medium (140°F+) causes the delicate intramuscular fat to render out of the meat, and you'll lose the very thing you paid the premium for.
For a 1" thick A5 steak, 60-90 seconds per side usually hits 125-130°F. It will carry over another 5°F during resting.
Step 4: Rest (5 Minutes)
Transfer to a cutting board and rest for exactly 5 minutes. Don't tent with foil — A5 wagyu has enough residual heat from the fat, and foil traps steam that softens your crust.
During this time, the juices redistribute throughout the meat. Cutting too early means those juices end up on your cutting board instead of in the steak.
Step 5: Slice and Serve
This is the key that most home cooks miss: A5 wagyu should be sliced thin, against the grain, before serving.
Cut into 1/4" slices perpendicular to the muscle fibers. This does two things:
- Maximizes the melt-in-your-mouth texture — thin slices let the marbled fat dissolve on your tongue instantly
- Controls portion size naturally — A5 is incredibly rich, and thin slices let you savor each bite without being overwhelmed
Finish with an extra pinch of flaky salt on the sliced surface. Serve immediately.
Alternative Methods
Yakiniku Style (Japanese BBQ)
Slice the raw A5 wagyu into thin strips (1/8" thick) and cook for just 5-10 seconds per side on a hot grill or griddle. Dip in ponzu or a light soy-based sauce. This is the most common way A5 is eaten in Japan — and arguably the best way to experience the marbling.
Shabu-Shabu Style
Slice paper-thin and swish briefly (2-3 seconds) in hot kombu dashi broth. The fat melts almost instantly, enriching the broth while leaving the meat incredibly tender. Dip in ponzu or sesame sauce.
Seared and Finished with Torch
For an extra-intense crust without overcooking the interior, sear for 45 seconds per side in the pan, then hit the surface with a kitchen torch for additional browning. Great for thick cuts where you want maximum crust-to-center contrast.
Common Mistakes to Avoid
- Using oil or butter — A5 wagyu has 50%+ intramuscular fat. Adding more fat is unnecessary and dilutes the flavor.
- Cooking past medium-rare — At 145°F+, the marbling renders out of the meat. You're left with a dry, deflated steak that cost $150/lb.
- Adding complex seasonings — Montreal steak seasoning, garlic powder, herb crusts — these overpower the delicate, nuanced flavor of A5. Salt only.
- Serving large portions — A5 is not a 16oz porterhouse situation. 3-4 oz per person is a full, satisfying serving. The richness is intense.
- Skipping the rest — Even 2-3 minutes makes a huge difference. Be patient.
- Cutting thick slices — Thin slices (1/4") against the grain maximize the melt-in-your-mouth experience.
Frequently Asked Questions
How long do you cook A5 wagyu?
60-90 seconds per side for a 1" thick steak on a screaming hot cast iron. A5 wagyu cooks faster than conventional beef because the high fat content conducts heat more efficiently. Target 130°F internal (medium-rare) — the marbling melts perfectly at this temperature.
Do you need oil to cook A5 wagyu?
No. A5 wagyu has enough intramuscular fat (BMS 8-12) to render its own cooking fat. Adding oil or butter is unnecessary and dilutes the delicate flavor. Just preheat a dry cast iron skillet until smoking hot.
What temperature should A5 wagyu be cooked to?
130°F internal (medium-rare). This is the sweet spot where the marbling melts into the meat while keeping it juicy and tender. Going above 140°F causes the fat to render out, losing the melt-in-your-mouth texture that makes A5 special.
Should I season A5 wagyu with pepper?
No — just flaky sea salt. A5 wagyu's flavor comes from its oleic acid-rich marbling, which produces sweet, nutty, buttery notes. Pepper, garlic, and other seasonings mask these delicate flavors. Experience it pure first, then experiment if you want.
How much A5 wagyu per person?
3-4 ounces per person as a main course, or 1-2 ounces as an appetizer. A5 wagyu is incredibly rich — a 6-8 oz steak comfortably serves 2-3 people when sliced thin. This isn't stinginess; it's how wagyu is eaten in Japan.
Can I grill A5 wagyu?
Yes, but with caution. The high fat content causes significant flare-ups on open grills. Use the highest heat possible, cook for the same 60-90 seconds per side, and keep a cool zone available to move the steak if flames get too intense. Many people prefer cast iron for A5 because it gives more control.
