If you’re a meat lover, you’ve probably heard of Wagyu beef – the highly prized, melt-in-your-mouth delicacy that hails from Japan.
And if you’re lucky enough to get your hands on some thin-sliced Wagyu beef, you might be wondering how to cook it to perfection.
Fear not, because we’ve got you covered.
In this article, we’ll explore different methods for cooking thin-sliced Wagyu beef, from hot and fast to slow and low.
Whether you’re a seasoned chef or a beginner in the kitchen, we’ll help you unlock the full potential of this luxurious cut of meat.
So grab your apron and let’s get cooking!
How To Cook Thin Sliced Wagyu Beef?
Method 1: Hot and Fast
For thin-sliced Wagyu beef that’s about 1/2” to 3/4” thick, the hot and fast method is recommended. This method involves cooking the beef quickly over high heat to seal in the juices and flavor.
To start, heat up a pan or griddle on medium heat. Use trimmed off Wagyu fat to brush the pan until the beef oil covers the surface. Then, cut your Wagyu beef into about 5mm thick slices.
Generously salt the steak with Kosher salt on both sides. Place the steak on the hot pan or griddle and cook for about a minute and a half. Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
Rest the steak for 5 to 10 minutes before slicing it into strips.
Method 2: Slow and Low
If you prefer a more tender and juicy Wagyu beef, then the slow and low method might be more suitable for you.
To start, pull your Miyazakigyu Wagyu beef carpaccio (or Miyazakigyu Wagyu strip steak) from the freezer, and place it in the refrigerator 24 hours before starting this recipe. If using Miyazakigyu Wagyu beef carpaccio, take it out of the refrigerator, remove it from the packaging, and place it on a platter in the refrigerator until needed.
If using Miyazakigyu Wagyu strip steak, take it out of the refrigerator, place it back in the freezer for 30 minutes before slicing. Start in the center of the strip steak, and cut very thin slices using long knife strokes. Arrange the beef strips on a platter and place them back in the refrigerator until needed.
Heat up a pan or griddle on low heat. Grease the pan lightly with butter, olive oil, or some of the fat cut from the edges of your Wagyu steak. Place your thin-sliced Wagyu beef on the pan or griddle and cook for about 2-3 minutes per side.
Rest your Wagyu steak at room temperature for 30 minutes to an hour before cooking. Generously salt steak with Kosher salt on both sides. Take your cast iron pan or stainless steel skillet and put it on medium heat. Allow the pan to get hot. Rub the fat cap around the steak on the entire inside of the pan. The fat will begin to melt and “grease” the pan to prevent sticking.
For a rare finish, sear for three minutes per side. For a medium-rare sear, aim for four minutes per side.
Understanding Thin-Sliced Wagyu Beef
Thin-sliced Wagyu beef is a delicacy that requires careful handling and cooking to achieve its optimal flavor and texture. Compared to typical American beef steaks, Japanese Wagyu steaks are cut much thinner, usually around 1/2″ to 3/4″ thick, with tenderloins sometimes cut a bit thicker at 1″ to 2″. This thinness allows the beef to be quickly warmed just enough to melt the fat without overcooking it, resulting in a melt-in-your-mouth bite that’s utterly decadent.
To truly savor every single bite of thin-sliced Wagyu beef, it’s important to start off your preparation by understanding the grain of the beef. The grain of the beef is the direction of the muscle fibers. Japanese Wagyu beef should be cut against the grain, meaning that the knife slices perpendicular to the direction of the muscle fibers. This contributes to the tenderness of the beef by creating shorter fibers that are easier to chew. Note that finding the direction of the grain often takes a bit more effort than with other types of beef due to Japanese Wagyu’s abundance of intramuscular fat which helps to keep every cut delicate and luscious.
Because thin-sliced Wagyu beef is so tender and flavorful, it is often cut into strips or cubes so it can easily be served in sukiyaki, shabu shabu or stir fries. The bite-sized approach has a similar effect as cutting steaks thinly; it assists in achieving just the right doneness to ensure that the beef remains especially tender and juicy. It’s also an easier way to consume the beef if you plan to eat with chopsticks or dip pieces into a sauce or broth.
Hot And Fast Cooking Methods
When it comes to cooking thin-sliced Wagyu beef, the hot and fast method is a great option. This method involves cooking the beef quickly over high heat to seal in the juices and flavor.
To start, heat up a pan or griddle on medium heat. Use trimmed off Wagyu fat to brush the pan until the beef oil covers the surface. Then, cut your Wagyu beef into about 5mm thick slices.
Generously salt the steak with Kosher salt on both sides. Place the steak on the hot pan or griddle and cook for about a minute and a half. Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
Rest the steak for 5 to 10 minutes before slicing it into strips. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Remember that Wagyu beef is delicate and should be treated with care. Use a spatula for flipping to prevent any breakage, and be sure to bring the meat to room temperature before cooking to ensure even cooking throughout.
Slow And Low Cooking Methods
For the slow and low method, you’ll need to cook your thin-sliced Wagyu beef at low temperatures for a longer period of time. This method allows the meat to cook evenly and results in a more tender and juicy steak.
Start by taking your Miyazakigyu Wagyu beef out of the refrigerator and letting it sit at room temperature for about an hour. This will help the meat cook more evenly. Next, preheat your oven to 250°F.
While the oven is preheating, heat up a pan or griddle on low heat. Grease the pan lightly with butter, olive oil, or some of the fat cut from the edges of your Wagyu steak. Place your thin-sliced Wagyu beef on the pan or griddle and cook for about 2-3 minutes per side.
Once your steak is seared on both sides, transfer it to a baking dish or sheet. Place a meat probe thermometer in the thickest part of the steak and put it in the oven.
Cook your Wagyu beef until it reaches an internal temperature of 125°F for rare, 135°F for medium rare, or 140°F for just shy of medium. This can take anywhere from 30 minutes to an hour depending on the thickness of your steak.
Once your steak has reached the desired internal temperature, take it out of the oven and let it rest for 5-10 minutes before slicing it into strips.
By using the slow and low method, you can ensure that your thin-sliced Wagyu beef is cooked to perfection with a tender and juicy texture.
Grilling Thin-Sliced Wagyu Beef
Grilling thin-sliced Wagyu beef is a quick and easy way to enjoy this delicious meat. The key is to use the hot and fast method of cooking to seal in the juices and flavor.
To start, heat up a pan or griddle on medium heat. Use trimmed off Wagyu fat to brush the pan until the beef oil covers the surface. Then, cut your Wagyu beef into about 5mm thick slices.
Generously salt the steak with Kosher salt on both sides. Place the steak on the hot pan or griddle and cook for about a minute and a half. Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
It’s important to note that the higher fat content of Wagyu beef may cause flare-ups, so don’t walk away from the grill. Fat equals fire, so be sure to keep an eye on your steak while it’s cooking.
Once your Wagyu steak is done, remove it from the grill and let it rest for 5 to 10 minutes before slicing it into strips. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Searing Thin-Sliced Wagyu Beef
When it comes to searing thin-sliced Wagyu beef, the hot and fast method is the way to go. This method involves cooking the beef quickly over high heat to seal in the juices and flavor. To start, heat up a pan or griddle on medium heat. Use trimmed off Wagyu fat to brush the pan until the beef oil covers the surface. Then, cut your Wagyu beef into about 5mm thick slices.
Generously salt the steak with Kosher salt on both sides. Place the steak on the hot pan or griddle and cook for about a minute and a half. Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
For those who prefer a more tender and juicy Wagyu beef, the slow and low method might be more suitable. To start, heat up a pan or griddle on low heat. Grease the pan lightly with butter, olive oil, or some of the fat cut from the edges of your Wagyu steak. Place your thin-sliced Wagyu beef on the pan or griddle and cook for about 2-3 minutes per side.
No matter which method you choose, remember to rest your Wagyu steak at room temperature for 30 minutes to an hour before cooking. This will help ensure that your steak cooks evenly and stays juicy. And as always, be sure to use high-quality ingredients and pay close attention to the color and temperature of your steak. With these tips in mind, you’ll be able to cook delicious thin-sliced Wagyu beef that’s sure to impress any meat lover.
Serving Suggestions And Pairings
When it comes to serving and pairing your thin-sliced Wagyu beef, simplicity is key. The rich and buttery flavor of the beef should be allowed to shine without being overpowered by strong seasonings or sauces.
One classic way to serve Wagyu beef is with just a sprinkle of salt and pepper. This allows the natural flavor of the beef to come through and provides a perfect balance of seasoning. You can also add a touch of olive oil or butter to enhance the flavor.
As for pairings, medium- to full-bodied red wines with higher tannins work well with Wagyu beef. Bordeaux, shiraz, Sangiovese, or cabernet sauvignon are all excellent choices. If you prefer white wine, opt for a full-bodied Chardonnay or a crisp Sauvignon Blanc.
When it comes to appetizers, choose something light and flavorful that won’t overpower the main dish. A charcuterie board with blue cheese, cheddar cheese, goat cheese, salami, and prosciutto is always a crowd-pleaser. Thinly slice a baguette on an angle and toast half of it. Serve it alongside jam, olives, and fresh fruit as an accompaniment.
For side dishes, keep it simple and choose flavors that complement the robust or smoky flavors of the Wagyu beef. Sautéed mushrooms are a classic choice that pairs beautifully with any beef. Roasted broccoli, sprouts, or asparagus are also excellent options. For your starch element, go for a simple baked or smashed potato or consider rice pilaf or couscous.
Finally, when it comes to dessert, finish your meal with something light but luxurious like a fruit-forward sorbet or mousse-based pie. A citrusy baked good can also provide a nice contrast to the richness of the Wagyu beef.
Remember, when serving thin-sliced Wagyu beef, less is more. Keep the seasonings and pairings simple to allow the natural flavor of the beef to shine through.
