Wagyu steak is a delicacy. The perfect steak. Incredibly tender meat with a buttery flavor and melt in your mouth texture you have to taste to believe. Wagyu beef has a distinct silky feel from its intense marbling and rich beefy flavor which results in an unrivaled eating experience.
Many fine restaurants feature Wagyu beef but the cost can be prohibitive for many. If you are curious about cooking Wagyu beef at home, here is a step by step guide for you. Your first bite of wagyu steak will be a revelation!
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Pan searing method with finishing in the oven is the best to not overly aggress the steak and keep the buttery texture.
Wagyu beef contains much more integrated marbling than other meats. The marbling has a low melting point and not only creates a silk smooth texture but also holds most of the flavor for a distinctive, unique taste.
Wagyu beef originates from Japan, it is made with Japanese cattle (Japanese Brown, Japanese Black, Japanese Shorthorn and Polled Japanese cows) but also very specific raising techniques that create for the high marbling of the meat and quite literally the best steak! Japanese Wagyu is the most expensive as there are so few of the cattle raised and the process is very involved. Rumor is that the cows are massaged to create the most tender meat.
Using the same cattle breeds and strict standards, Americans produce wagyu beef in the United States. Australian Wagyu is also available.
An incredibly high quality of cattle and meticulous raising standards set by the Japanese government or the American Wagyu Association create the best beef.
Varieties of Wagyu Beef
A5 Miyazaki beef is the highest yield grade and meat quality grade of Wagyu Beef, and the most expensive.
Kobe Beef comes from the Kobe cows and can be graded A4 or A5
Where to buy Wagyu steak?
For years we have always bought our Wagyu beef from D'Artagnan which delivers to your door and is incredible quality at a great price.
You can sometimes also find Wagyu beef in high end local butcher shops.
Ingredients for Wagyu Beef Bone In Ribeye Steak
- 2 18oz Wagyu Beef Bone in Ribeye Steaks about 1 inch thick (The Ribeye steaks pictured are Wagyu Bone in Ribeye from D'Artagnan -)
- 1 tablespoon of Flaky salt (sel de Camargue is my favorite. Kosher salt also works well)
- ½ tablespoon of olive oil
- 2 tablespoon of unsalted butter
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 2 cloves of garlic whole
For the Sauce
- 2 cloves of garlic, sliced
- 7 oz tub of Veal Demi Glace for the sauce
- 3 tablespoon Whiskey or Bourbon
*Wagyu steak needs little seasoning and not much fat added to the pan - the meat has such an intense flavor you want to keep - save the pepper rubs and spices for next time!
Cooking time: 16-20 minutes
Resting time : 5 minutes
Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.
Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.
I suggest using a non-stick skillet ( I love this one from All Clad) for the Wagyu beef as you don't need a hard sear on the meat to add flavor. Be as gentle as possible with this steak!
Season your steaks with flaky sea salt on both sides.
Skillet
- Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks.
- Gently place the steaks in the skillet. Leave untouched for 3 minutes to give a nice sear.
- Using an offset spatula, gently flip the steak over.
- Add the fresh herbs to the pan with the butter.
- Once the butter begins to brown we are going to baste the steaks.
- To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
- After about 3 minutes with the reverse side of the steak down, gently remove the skillet from the heat and place on a baking sheet.
Oven
Transfer the steaks to a baking sheet, making sure to put the rosemary and thyme back onto the top of each steak.
Allow to cook in the oven for about 10 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.
Sauce
While the steaks are finishing in the oven make your demi glace sauce with the pan drippings.
Bring the heat up to medium-high under the skillet you used to cook the steaks.
Toss in the garlic slices and let brown for a minute before adding in the demi-glace.
Bring to a simmer and then add in the whiskey. Allow to simmer for a few minutes before removing from the heat.
Rest
Remove from the oven and let rest on the counter for 5 minutes. This is when the magic happens.
Serve! Drizzle the demi glace sauce directly over each steak.
*If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.
This technique of skillet/oven/resting also works beautifully with a New York Strip steak, T-bone steak or prime rib. I love bone-in steaks as they have so much flavor.
How to check steak doneness
The most surefire way to check for a steak's doneness is with a meat thermometer. That being said, we rarely use the meat thermometer at home as my husband hates when I poke holes in the steak when cooking (it lets the juices escape - also why I don't recommend using a fork to turn your steaks).
I often use the test I first learned when I was working as a server in a steak house during University. Press your first finger to the pad of your thumb on the same hand. The feel of your first finger on the pad of your thumb is how a rare steak feels. Middle finger to the pad is how medium rare feels. Fourth finger is medium, pinky finger is medium well. Try it! You will be surprised how accurate it is.
Cooking steaks is so much easier than you think, when you have the right technique.
Common mistakes when cooking steaks
- Don't skip drying the meat - it is key to getting a good sear. If you have too much moisture on the steak it will literally boil the meat - not tasty.
- Make sure the skillet is really hot when you add the steak. Once you set the steak in the pan, leave it alone. Don't move it until it is time to flip it over.
- Never, ever, use the spatula to press down on the steak - you will squeeze all the juices out of it. For a well done steak just increase the cooking time.
- Don't skip the resting time. Steaks should always rest 5-10 minutes to become really juicy.
How to serve steak
I like to serve my steaks whole on the plate, half the enjoyment of eating steak is cutting into it, in my opinion. You also want to leave all the juices intact until the last possible moment.
The demi glace with just a touch of whiskey complements the Wagyu steak beautifully, but the steak is perfect on its own as well.
Mustard is also classic French accompaniment to steak (Dijon mustard, bien sûr)
About Wagyu Beef Bone-In Ribeye Steak
The popular ribeye steak is cut from the center of the rib primal and is known for its rich flavor and generous marbling. Bone-in Wagyu ribeye is an exceptionally juicy and tender steak, with the perfect amount of creamy fat.
Steak Side Dishes
Here are some delicious side dishes to enjoy with your steak:
Sautéed Haricots Verts (French Green Beans)
Rosemary Garlic Roasted Potatoes
Other recipes you will enjoy
Roasted Duck Magret with Apples and Squash
Simple Roast Rack of Lamb and Potatoes
Lemon Thyme French Roast Chicken (Poulet Rôti)
I hope you enjoy this Wagyu Steak recipe - let me know if you make Wagyu beef at home!
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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Wagyu Steak
- Prep Time: 5 minutes
- Cook Time: 16
- Total Time: 21
- Yield: 2 1x
- Category: Mains
- Method: skillet
- Cuisine: french
Description
Wagyu steak is a delicacy. Incredibly tender meat with a buttery flavor and melt in your mouth texture. Here is how to make a Wagyu Beef Ribeye Steak at home!
Ingredients
-
- 2 18oz Wagyu Beef Bone in Ribeye Steaks about 1 inch thick (The Ribeye steaks pictured are Wagyu Bone in Ribeye from D'Artagnan -)
-
- 1 tbsp of Flaky salt (sel de Camargue is my favorite. Kosher salt also works well)
-
- ½ tbsp of olive oil
-
- 2 tbsp of unsalted butter
-
- 2 sprigs of fresh rosemary
-
- 4 sprigs of fresh thyme
For the Sauce
-
- 2 cloves of garlic, sliced
-
- 7 oz tub of Veal Demi Glace for the sauce
-
- 3 tbsp Whiskey or Bourbon
*Wagyu steak needs little seasoning and not much fat added to the pan - the meat has such an intense flavor you want to keep - save the pepper rubs and spices for next time!
Instructions
Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.
Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.
I suggest using a non-stick skillet ( I love this one from All Clad) for the Wagyu beef as you don't need a hard sear on the meat to add flavor. Be as gentle as possible with this steak!
Season your steaks with flaky sea salt on both sides.
Skillet
- Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks.
- Gently place the steaks in the skillet. Leave untouched for 3 minutes to give a nice sear.
- Using an offset spatula, gently flip the steak over.
- Add the fresh herbs to the pan with the butter.
- Once the butter begins to brown we are going to baste the steaks.
- To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
- After about 3 minutes with the reverse side of the steak down, gently remove the skillet from the heat and place on a baking sheet.
Oven
Transfer the steaks to a baking sheet, making sure to put the rosemary and thyme back onto the top of each steak.
Allow to cook in the oven for about 10 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.
Sauce
While the steaks are finishing in the oven make your demi glace sauce with the pan drippings.
Bring the heat up to medium-high under the skillet you used to cook the steaks.
Toss in the garlic slices and let brown for a minute before adding in the demi-glace.
Bring to a simmer and then add in the whiskey. Allow to simmer for a few minutes before removing from the heat.
Rest
Remove from the oven and let rest on the counter for 5 minutes. This is when the magic happens.
Serve! Drizzle the demi glace sauce directly over each steak.
*If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.
This technique of skillet/oven/resting also works beautifully with a New York Strip steak, T-bone steak or prime rib. I love bone-in steaks as they have so much flavor.
Notes
-
- Don't skip drying the meat - it is key to getting a good sear. If you have too much moisture on the steak it will literally boil the meat - not tasty.
-
- Make sure the skillet is really hot when you add the steak. Once you set the steak in the pan, leave it alone. Don't move it until it is time to flip it over.
-
- Never, ever, use the spatula to press down on the steak - you will squeeze all the juices out of it. For a well done steak just increase the cooking time.
-
- Don't skip the resting time. Steaks should always rest 5-10 minutes to become really juicy.
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