Japanese A5 Wagyu | Kagoshima
The easiest and most predictable way to cook Japanese A5 Wagyu is to sear vertically-cut strips in a stainless steel or cast iron pan at medium-high heat. Trim a piece of fat from the edges of your steak and use it to pre-grease your pan. Cut the steak into 2 finger width strips and lay your first strip into your hot pan. Sear this piece for 15-20 seconds per side (depending on thickness) for a Medium Rare temperature. Examine your first cooked strip and make any necessary adjustments for personal preference. Season lightly with salt and enjoy!
Pairs well with...
- Younger Burgundy
- High-tannin Cabernet
- Japanese Whisky
- Club Soda with a splash of Cranberry Juice
This steak has been on my husband’s bucket list and purchased it as an early Father’s Day gift. It did not disappoint in fact the complete opposite. As self proclaimed steak experts this was the best steak we have every had and are concerned that nothing going forward will be good enough. We have also decided that going forward we will not exchange birthday, Christmas gifts etc but get this steak instead. We seasoned the steak with the truffle salt only. The seasoning alone is incredible. We used out MEATER and cooked to the perfect rare doneness. It was so good we even let out 4 kids try(I think we have damaged our kids to get good jobs)We can’t stop talking about it and sharing with friends and family. We will definitely be repeat customers! As great as the steak was it played a huge rule in helping create a great family experience!
I purchased this thick cut steak for my adult son's birthday. It has always been his dream. Well...it was a dream come true. He said it cut like butter. Excellent.