Are you a fan of succulent, melt-in-your-mouth beef? Then you need to try cooking Wagyu beef topside.
This premium cut of meat is known for its marbling and rich flavor, making it a favorite among meat lovers. But how do you cook it to perfection?
In this article, we’ll explore different methods for cooking Wagyu beef topside, from searing to roasting to grilling. Whether you’re a seasoned chef or a beginner in the kitchen, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Cook Wagyu Beef Topside?
Before we dive into the different cooking methods, there are a few things to keep in mind when cooking Wagyu beef topside. First, it’s important to let the meat come to room temperature before cooking. This allows for even cooking and helps to retain the meat’s juices.
Secondly, seasoning is key. While Wagyu beef topside is flavorful on its own, adding salt, pepper, and other herbs and spices can enhance its taste even further.
Now, let’s explore some cooking methods:
Understanding Wagyu Beef Topside
Wagyu beef topside is a lean cut of meat that is taken from the hindquarter of the animal, between the leg and rump. It is a versatile joint that can be used for roasting whole or cut into smaller pieces for stir-fries, stroganoff, or even biltong. When it comes to cooking, low and slow is the name of the game, as this lean cut can easily dry out if overcooked.
One of the unique characteristics of Wagyu beef topside is its internal marbling. This marbling is what gives the meat its distinctively sweet and juicy flavor that melts in your mouth. When cooking, it’s important to avoid overcooking the meat, as this can cause the fat to render out and leave you with a dry and tough piece of meat.
To cook Wagyu beef topside, start by preheating your oven to 120°C/250°F. Take the thawed meat out of the fridge and let it sit until it reaches room temperature, which usually takes about an hour. This will help ensure even cooking throughout the meat. Before cooking, make sure to trim any excess fat from the meat to prevent flare-ups and uneven cooking.
When roasting Wagyu beef topside, it’s important to use a meat thermometer to test for doneness. Relying on cooking times alone can lead to varying results. For a tender and succulent roast, cook the meat to medium doneness.
Choosing The Right Cooking Method
When it comes to cooking Wagyu beef topside, there are several cooking methods to choose from. The best method for you will depend on your personal preference and the equipment you have available.
One popular method for cooking Wagyu beef topside is pan-frying. To do this, preheat a well-seasoned cast iron skillet over high heat and lightly grease the pan with butter, olive oil, or the fat cut from the edges of your Wagyu steak. For a rare finish, sear for three minutes per side. For a medium-rare sear, aim for four minutes per side. Remember to check your Wagyu for doneness by using the touch test or a meat thermometer. You’re looking for medium-rare or 130°F.
Grilling is another great option for cooking Wagyu beef topside. Searing the surfaces of roasts and thicker steaks will help them retain moisture during cooking and result in a nice browned color. Sear your Wagyu in a preheated pan for 1.5-2 minutes on each surface before moving to moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. If you’re roasting, this means putting the Wagyu in the oven.
If you have a thick and larger cut of Wagyu like a roast or big bone-in filet, consider firing up your oven for a slow and even cook. Start by pan-searing your steak evenly on every side, and fire up your oven to 350 degrees in the meantime. After three minutes of searing on larger surfaces, the steak can go into the oven for finishing. Keep a thermometer nearby to closely monitor the internal temperature.
Lastly, you can try the “reverse sear” or “sear in the rear” method. This involves low temp smoke roasting the meat with the lid down and bringing it up to about 115°F gently so the meat remains uniform in heat and color throughout. Then move it over high heat with the lid up and darken the exterior quickly, flipping often so it doesn’t build up energy and overcook the interior.
No matter which method you choose, remember not to overcook your Wagyu beef topside as this will cause the fat to melt and result in loss of its buttery, rich flavor.
Preparing The Meat For Cooking
When preparing Wagyu beef topside for cooking, it’s important to remove all packaging and let the meat breathe for about 10 minutes. This will help to bring the meat to room temperature, allowing for even cooking.
Once the meat has reached room temperature, it’s time to trim off any excess fat. While fat is a heat insulator, too much of it can make the meat greasy and tough. So, make sure to trim off any excess fat before cooking.
Next, season the meat with salt, pepper, and any other herbs or spices you prefer. Rub the seasoning into the meat for maximum flavor.
For searing the meat, use a hot frying pan with oil and sear all sides of the meat until browned. This will help to lock in the juices and create a nice crust on the outside. Once seared, transfer the meat to a roasting tray and place it in the oven at 180°C (fan 160°C, gas 4). For rare meat, cook for 20 minutes per 500g +20 minutes.
If you’re cooking Wagyu beef topside as a roast, it’s important to keep the netting or string around it during cooking. This will help to keep the joint in shape and cook it evenly.
Remember that Wagyu beef topside is a relatively lean cut of meat, so low and slow is the best approach. Searing the surfaces of roasts and thicker steaks will help them to retain moisture during cooking and result in a nice browned color.
Searing The Wagyu Beef Topside
One important step when cooking Wagyu beef topside is searing the surface of the meat. This not only helps to retain moisture during cooking, but also results in a nice browned color.
To sear the Wagyu beef topside, start by taking the thawed meat out of the fridge and letting it sit until it reaches room temperature. This should take about an hour. Attempting to roast it right from the fridge could result in an uncooked middle.
Once the meat has reached room temperature, trim off any excess fat on one side before cooking. Then, heat up a pan until it’s pre-heated and sear each surface of the meat for 1.5-2 minutes. After searing, move the meat to a moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. If you’re roasting, put the Wagyu beef topside in the oven.
It’s important to note that Wagyu beef topside is a relatively lean cut, so low and slow is the name of the game. To achieve tenderness, cook it to medium. Keep in mind that fat is a heat insulator, so removing excess fat before cooking can help with even cooking.
Roasting The Wagyu Beef Topside
Roasting is a popular method for cooking Wagyu beef topside, and it’s relatively easy to do. To begin, preheat your oven to 180°C. While the oven is heating up, prepare the meat by rubbing salt, pepper, and any other desired seasonings into the surface of the meat. It’s important to use enough salt and pepper to ensure that the meat is well-seasoned.
Next, heat up a cast-iron pan until it’s piping hot. Add a tablespoon of sesame oil or Wagyu beef fat, and then add the meat. Sear the meat for a few minutes on each side until you hear a sizzling sound. This means that the pan is hot enough to retain the meat’s juiciness and give it a brown exterior.
Once the meat is seared, transfer it to a roasting tray and place it in the oven. Roasting times will vary depending on how well-done you want your meat. For rare meat, roast for 20 minutes per 500g plus an additional 20 minutes. For medium meat, roast for 25 minutes per 500g plus an additional 20 minutes.
It’s important to check the temperature of the meat regularly using a meat thermometer. When the internal temperature reaches 65-70°C or 145°F, the meat is cooked to medium. Remove the meat from the oven and let it rest for at least 10 minutes before slicing and serving.
Remember that cooking times will depend on the thickness of the meat, so it’s important to use a meat thermometer to ensure that your Wagyu beef topside is cooked through. With these tips in mind, you can roast a delicious and flavorful Wagyu beef topside that will impress your guests and leave them wanting more.
Grilling The Wagyu Beef Topside
Grilling a Wagyu beef topside requires a bit of skill and confidence since the heat is high and less forgiving. Before grilling, make sure to preheat your grill to ensure the perfect sizzle. Pat your Wagyu beef topside with a paper towel before cooking it to remove any excess moisture. This will help it cook more evenly and reach its full potential.
Season the Wagyu beef topside to your liking, but keep in mind that it’s already flavorful on its own. The thickness of the cut will determine the cooking time, so it’s best to ask your butcher or meat provider for their recommendation. A thinner cut will take less time to cook than a thicker one.
When grilling, rotate the steak 90 degrees to achieve those signature cross-stitch grill marks. It’s important not to overcook the Wagyu beef topside since it has a higher fat content than Angus beef and cooks internally in a different way. The fat content also helps to keep the meat juicy and tender.
If you’re using a gas grill, regulate the heat so it doesn’t get too hot and cause flareups, especially with the fattier Japanese Wagyu beef topside. If you’re using charcoal, be careful not to let the coals get too close to the meat to avoid overcooking.