Wagyu, especially at higher marbling scores, has a lot of intramuscular fat. It's essential to use techniques that allow this excess fat to render, preventing an overly greasy result.
Pan-Searing:
1. Temper: Let the steak rest at room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout.
High Heat Sear: Heat a cast-iron skillet or heavy-bottomed pan over high heat. Sear the steak on all sides until it develops a rich, deeply browned crust.
2. Baste (optional): During the sear, add a knob of butter, garlic, and herbs (like thyme or rosemary) to the pan. Tilt the pan and baste the steak with the melted, flavored butter.
3. Rest: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. Tenting loosely with foil helps retain heat.
Grilling:
1. Preheat: Prepare your grill for two-zone cooking – a hot side and a cooler side. Aim for a high heat zone around 230°C - 260° C (450°F – 500°F).
2. Sear: Grill the steak over direct heat, turning frequently, until a deep brown crust forms on all sides.
Indirect Finish (optional): If desired, move the steak to the cooler side of the grill, close the lid, and continue cooking until your desired internal temperature is reached.
3. Rest: Remove from the grill, tent with foil, and let rest for 5-10 minutes before slicing.
Tips:
- Thermometer is essential: The high-fat content of Wagyu makes judging doneness by touch unreliable. Use a meat thermometer, aiming for medium-rare (54-57°C) or medium (60-63°C) for the best flavor and texture.
- Rendering is key: Searing over high heat helps render the fat, preventing greasiness.
- Slice against the grain: This helps ensure maximum tenderness in each bite.
