Japanese A5 Wagyu | Kobe Wine Beef
Kobe Wine Beef
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 was my first A5 Japanese Wagyu. Every bite was like butter. I cooked it to medium. If youve never tried before, its definitely worth trying atleast once.
When you want a 5 star steakhouse experience from your own home, this is the place to go