How To Cook Wagyu Steak

SO YOU GOT YOURSELF SOME WAGYU.
Congrats! You're one step closer to being cooler than your neighbors. 
Next step, cooking it like a pro. Don’t panic we’re going to walk you through it.

1. THAW

When it comes to thawing, slow and steady wins. For best results, move your steak from the freezer to the fridge and let it defrost gradually in the vacuum-sealed bag. Thin cuts usually take 12–24 hours; thicker ones may need up to 48. Planning ahead pays off.

Quick tip: If you're in a time crunch, submerge the sealed steak in a bowl of cold water. It'll be ready to go in 30–60 minutes. No microwaves, we're not animals.

2. PREP

Bring it to room temperature: Take the steak out of the fridge and let it rest ~30 minutes on the counter before cooking. This allows the internal temperature to even out, helping it cook more predictably.

Keep the seasoning simple: Pat the steak dry and season generously with kosher salt, add cracked black pepper if you like a little bite. No marinades, Wagyu doesn’t need a makeover.

3. COOK

Cooking Methods: Your Wagyu, Your Rules
There’s more than one way to cook a perfect steak. Whether you're team cast iron or team grill, the goal is the same: honor the fat, and don’t overdo it.

PAN-SEARING

Pan-searing gives you a golden, crispy crust. This is our preferred method for just about everything except skirt steaks and tomahawks.

Your Toolkit:

• Pan: Cast iron, always. It holds heat like a champ and delivers a proper sear.
• Oil: Use a neutral oil with a high smoke point—avocado, canola, or grapeseed are solid choices. If you’ve got Wagyu tallow, even better.

Quick Pan-Sear Guide:

• Heat your pan until it's ripping hot. Add a thin layer of oil.
• Sear for 1–2 minutes until a golden crust forms. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Flip and repeat
  
• Once you hit your target doneness (we recommend 130°F for medium-rare), take it off the heat. Rest for 5–10 minutes before slicing - do not skip this part!
• Finish it off with a touch of flaky sea salt once it’s sliced. Chefs kiss.

Pro Tip: Wagyu has more marbling than a Roman palace. That means it cooks faster than your usual steak. Stay alert!

GRILLING

Wagyu on the grill? Absolutely. The key is controlling flare-ups and avoiding overcooking the fat. Cook it hot and fast.

The Setup: Use a two-zone grill—one side screaming hot, the other cooler. That gives you control over searing and finishing without torching your steak.

Quick Grilling Guide:

• Salt generously.
• Place steaks on the cool side with the lid closed. Flip and temp every few minutes.
• When the steak hits 110°F (for medium-rare), move it to the hot side for a final sear—about 1 minute per side..

Pro Tip: Wagyu fat drips = flare-ups. Stay sharp with tongs in hand, and move your steak as needed.

That's it, now you're ready to master the marbling! 
Eat it. Brag about it. Maybe even post it (don't forget to tag us!).
But most importantly, have a blast with it!