The most exquisite beef in the world without question, A5 wagyu has an unparalleled buttery taste. With a little care and attention, you can enjoy this marvellous wonder in the comfort of your own home.
The intramuscular fat in A5 has a lower melting point that other beef so we would highly recommend freezing your A5 or storing it at below 4degrees centigrade in your fridge.
Step 1: Defrost the steak in your fridge for up to 48 hours to allow it to fully defrost. Do not defrost at room temp - this can potentially ruin your steak!
Step 2: Take the steak out of the fridge 15 minutes before cooking, and allow it to come to room temperature.
Step 3: A little goes a long way when it comes to A5 wagyu. 100g is usually enough to satisfy the mightiest of appetites. We suggest cutting the steak into strips (or cubes if you prefer) of an inch wide. Season with a bit of sea salt.
Step 4: Heat a heavy bottomed pan or cast iron pan over a medium to high heat. There is no need for any oil as the wagyu will cook in its own delicious fats. Once up to temp, place the strips of wagyu on the pan and let it cook for 60-90 seconds. Flip, and let the other side cook for another 60-90 seconds. Once done, quickly sear the other sides for about 30 seconds at most.
Step 5: Let the steak rest for 5 minutes. This is crucial! it will ensure the juices release back into the steak for the amazing taste you've been waiting for.
Step 6: Slice and enjoy!
