Wagyu Beef cooking tips: Storing and preparing your steak to cook: If frozen, defrost in the fridge overnight. Remove steaks from refrigerator about 20-30 minutes before cooking. This process helps to temper the meat so it cooks more evenly to preserve the marbling and juiciness. Lightly salt the meat with Kosher or Sea salt after cooking. This will create the burst of flavor expected. Wagyu steaks can be seared on a very hot grill to seal in the juices. However, this technique must be closely monitored so overcooking does not occur. The meat is very delicate and the marbling can melt very quickly. To cook in a pan, heat pan to moderate, but not hot, temperature. Rub the steak lightly with olive oil. Cook the meat approximately 5 minutes on each side. Remove from direct heat. Total cooking time should be 8-10 minutes. Steaks should be cooked rare to medium rare in order to experience the full effect of the delicious flavor. Overcooking will cause the meat to become tough, dry and chewy. Lastly, it is very important to allow the steak to rest for 5-10 minutes before carving to experience the tantalizing flavor and juiciness. Wagyu Beef marbling has a delicate and buttery smooth texture. To preserve this mellow, velvety mouth feel, top chefs warn against over cooking. Steak Thickness 1 1/4 inches 1 3/4 inches Internal Temperature Rare7 minutes10 minutes130° FMedium Rare10 minutes12 minutes135° FMedium12 minutes15 minutes140° FMedium Well17 minutes20 minutes150° F
Posted on: Wed, 14 May 2014 02:48:38 +0000
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