Expert Tips for Perfectly Cooking Wagyu Beef and Kobe Beef at Home


You just splurged on the most luxurious steak in the world and now you’re eager to learn how to cook Japanese Wagyu beef. Don’t worry, you’re not alone. Steak enthusiasts everywhere dream of savoring this impeccable piece of beef at least once in their lifetime. However, mastering the art of cooking Wagyu to perfection can be quite overwhelming when left in your hands.

If you’ve recently purchased some American Wagyu steaks from the renowned Chicago Steak Company and find yourself wondering how to prepare them without turning them into tough leftovers, you’ve come to the right place.

First: Understanding the Difference

Before we delve into the intricacies of cooking Wagyu beef and Kobe beef, let’s clarify the distinction between the two. Kobe beef is a type of Wagyu, and Wagyu encompasses various varieties. The primary differentiating factor lies in the origin of the cattle. Japanese Wagyu beef is the epitome of Wagyu, but other nations like the United States have also adopted their own practices to raise cattle for this exquisite beef. The American-raised Wagyu utilizes traditional Japanese techniques and involves feeding the cattle a lean diet of grass, straw, and grains to achieve unparalleled marbling and flavor.

Kobe beef is more elusive and expensive than Wagyu, gaining worldwide reverence for its exceptional marbling and flavor.

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Properly Storing Wagyu Steaks

Understanding how to store your steaks is as crucial as knowing how to cook Wagyu beef. Proper storage can make the difference between savoring a tender, rich-flavored steak and ending up with a freezer-burnt disappointment.

When your Chicago Steak Company delivery arrives, you’ll find your steaks fully or partially frozen, securely packed with dry ice. Our vacuum-sealing process locks in all the natural juices and flavors of your Wagyu and Kobe beef, ensuring they maintain their freshness as if they were just cut from the animal.

You have two options for storing your steaks: refreezing them by keeping them in their vacuum-sealed packages and placing them in the freezer, or thawing them in the refrigerator.

To thaw, simply place your steaks (still in their sealed packages) on a dish and allow about six hours of thaw time per pound. It’s best to thaw your steaks for the minimum amount of time necessary to maintain their optimum freshness.

Temps, Times, and Tips: The Best Cooking Methods

Now comes the exciting part—learning how to cook your Wagyu steak!

Although Wagyu and Kobe beef can be grilled, mastering the technique on a skillet is often easier for beginners. We recommend using a cast iron skillet until you become more familiar with these exceptional cuts.

Start by allowing your steaks to reach room temperature outside of the fridge, which usually takes approximately 30 minutes depending on their thickness.

Next, season your steaks with a sprinkle of salt and pepper or your favorite steak seasoning, such as our renowned Chicago Steak Seasoning.

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Preheat your skillet over high heat. Trim off some fat from the edges of your steaks and use it to grease the pan for the best and most natural flavor. Alternatively, a small amount of butter or olive oil will do the trick.

Sear your steaks for three to four minutes on each side, adjusting the cooking time based on your desired level of doneness. For a rarer cook, opt for three minutes, while four minutes will result in a medium cook.

Use a meat thermometer to check the internal temperature, which should read approximately 130-degrees for a perfect medium-rare doneness. Once cooked, remove the steaks from the heat and pan, allowing them to rest for 5 to 10 minutes. This resting period allows the juices to flow back through the meat, ensuring an incredibly tender and flavorful bite.

Why Grilling Wagyu Steak Can Be Challenging

Grilling Wagyu beef isn’t the most optimal option for two primary reasons: its fat content and the complexities of grilling steak.

Wagyu steak boasts a higher fat content than even the esteemed ribeye, known for its marbling. However, grilling and high fat content don’t always make the best pairing. As the fat renders and drips onto the grill, it can potentially cause dangerous flare-ups. Despite using a drip pan as a precaution, it’s not foolproof.

Additionally, grilling steak can be complicated, particularly for those unfamiliar with the nuances. Achieving the proper internal temperature while preventing excessive browning can be a challenge. The last thing you want is a dry, overcooked Wagyu steak!

Unless you possess absolute confidence in your grilling prowess, we suggest sticking to the skillet method outlined in our simple recipe.

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In Conclusion: Indulge in the Delights of Wagyu Beef and Kobe Beef

Now that you’ve learned the art of cooking Kobe beef and Wagyu, it’s time to embark on your culinary adventure. While it may seem more intimidating due to the expensive nature of these cuts, we encourage you to explore our selection of American Wagyu ribeye and other cuts. Our uncompromising quality and meticulous wet-aging process guarantee an exquisite dining experience. Each steak even comes with its own registration number, instilling confidence in your purchase. With our steaks, you’ll be equipped with some of the finest Wagyu beef your money can buy.

Start your flavor-filled journey today by visiting Rowdy Hog Smokin BBQ, where you’ll find the perfect balance of expertise, craftsmanship, and passion for barbecue.