Wagyu Beef

From R Family Farms

Wagyu beef comes from a group of Japanese cattle breeds prized for their extraordinary marbling, tenderness, and rich, buttery flavor. What makes Wagyu truly special is its high concentration of intramuscular fat, which melts at a low temperature and gives the beef its signature melt-in-your-mouth texture. Raised with exceptional care and strict feeding practices, Wagyu cattle produce meat that is both luxurious and flavorful, often considered the pinnacle of beef quality. Whether served as steak, sashimi-style slices, or in fine dining dishes, Wagyu offers a deeply indulgent and memorable eating experience.

Cooking tips:

1. Cook It Rare to Medium-Rare – Wagyu’s high fat content means it tastes best when cooked to 120–130°F. Overcooking can cause the delicate fat to melt away, losing flavor and texture.
2. Use Lower Heat – Unlike other beef, Wagyu doesn’t need intense searing. A medium or medium-low heat helps render the fat slowly and evenly without burning.
3. Skip the Oil – Wagyu has plenty of its own fat. Use a dry, preheated pan or grill to avoid greasy results.
4. Keep It Simple – Since Wagyu has rich flavor, it doesn’t need much seasoning. Consider just salt and pepper. If you want a little more flavor, try garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.
5. Small Portions Go a Long Way – Because Wagyu is so rich, it’s typically served in smaller cuts or thin slices. Think quality over quantity.
6. Let It Rest Briefly – Even a short 2–3 minute rest helps the juices redistribute for maximum flavor.

Pan-Seared Wagyu Steak

Ingredients:

  • 1 Wagyu steak (6-8 oz, about 1-inch thick)

  • Sea salt (preferably flaky)

  • Freshly ground black pepper

  • 1 tbsp neutral oil (like grapeseed or canola)

  • 1-2 tbsp unsalted butter

  • 2 cloves garlic, smashed

  • Fresh rosemary or thyme sprigs (optional)

Instructions:

  1. Bring to Room Temperature:
    Remove the Wagyu steak from the fridge about 30-45 minutes before cooking to let it come to room temp. This helps it cook evenly.

  2. Season Simply:
    Lightly season both sides with sea salt and freshly ground black pepper. Wagyu is rich and flavorful, so keep the seasoning minimal.

  3. Heat the Pan:
    Heat a heavy skillet (cast iron is perfect) over medium-high heat until very hot. Add the oil and swirl to coat.

  4. Sear the Steak:
    Place the Wagyu steak in the pan. You should hear a strong sizzle. Sear for about 2-3 minutes without moving it, to get a nice crust.

  5. Flip and Add Butter & Aromatics:
    Flip the steak and add butter, smashed garlic, and rosemary or thyme if using. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 2-3 more minutes. This bastes the steak, keeping it juicy and flavorful.

  6. Check Doneness:
    Wagyu is best enjoyed medium-rare to medium. Aim for an internal temperature of about 130°F (54°C) for medium-rare. Use a meat thermometer if you have one.

  7. Rest the Steak:
    Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.

  8. Slice and Serve:
    Slice against the grain in thin slices and serve immediately. You can enjoy it as is or with a simple side like sautéed greens, roasted veggies, or a light salad.

Tips:

  • Avoid overcooking Wagyu—it’s the marbling and fat that make it special and delicate.

  • Keep seasoning simple; Wagyu’s natural flavor is the star.

  • No need for heavy sauces—just enjoy the buttery richness!