Cooking our perfect wagyu steak.

"If i cook this steak wrong, it's an expensive mistake."  We get it. We've had this thought.

Funny thing is, it's a lot easier to cook Chilean Wagyu beef and wagyu beef in general than you think. No need for a temp probe and no need for dry brining either - this cook is going to be just yourself, a pan, a timer and something to flip it with.

Chilean wagyu is special, especially the BMS (beef marble score) 8-9. Bred from three Japanese cows including the Japanese black, the natural environment between the VIII and X regions of Southern Chile allows Wagyu cattle to grow in conditions very similar to those found in Japan where Japanese wagyu roam free. We're very proud to have found and are able to deliver this wagyu to our customers in the UK.

Don't let your fears stand in the way of enjoying this incredible piece of butter-like wagyu beef ! Whether it's the rib eye steak or the sirloin steak - it'll all be over in under 10 minutes and you'll be wondering why you waited this long as each bite of the wagyu melts in your mouth.

This guide is designed for the That Fat Cow Chilean Wagyu 300g Sirloin or Ribeye BMS 8-9 We usually like our steaks cooked medium rare but on this occasion we prefer it medium.

How to cook wagyu steak

What Do I Need?

• A pan - a heavy bottomed or cast iron pan is preferable.
• Coarse salt - we prefer to use kosher salt.
• The timer on your phone - cooking time is key.

Step 1: Slice a small portion of the fat cap off (it's the white bit around the edge) - you'll need about a 1cm cube worth. We will use this instead of oil.

Step 2: Pat the steak dry with tissue to remove any surface moisture.

Step 3: Liberally apply coarse salt all over the steak (a quarter teaspoon in total will do) and let the steak come up to room temp. This should take about 10mins if the steak was chilled in the fridge. If you have it frozen, defrost the steak overnight in the fridge. It's also very important the steak doesn't stay out too long as the precious marbling will start to melt.

Step 4: Bring the pan up to a high heat. Add the small portion of the fat cap from step 1 to the pan and move it around to lubricate the pan. Once you start seeing smoke coming off the pan, reduce the heat on the stove by a notch or two.

Step 5: Get the timer ready! Add the steak. Let it sit for 1 minute and 40 seconds. Don't move it. After the time is up, flip the steak and let it cook for another 1minute and 40 seconds. Don't move it.

Final Step: Remove the steak from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the steak rest for 5-6 minutes, either on a board or warm plate. This will ensure that the juices get re-absorbed leaving you with a delightfully tender rib eye or sirloin steak. Sprinkle on some finishing salt if you want and enjoy.

Easy.