Recipes

Pan Sear A5 Japanese Wagyu Beef

  • Portioned A5 Japanese Wagyu Beef

  • Salt and Pepper

Instructions

  1. Allow the steaks to come to room temperature, and pat dry. This will allow the steaks to cook evenly throughout.

  2. Season with salt and pepper on each side.

  3. Heat pan thoroughly on medium to medium-high heat.

  4. For thin steaks, sear on 1 side for 45 seconds, flip once, and sear for 30 seconds for a rare cook.
    For thicker steaks, sear for 1 minute on each side.

  5. Allow the steaks to rest for at least 5 minutes prior to serving.

Yakiniku Wagyu

Yakiniku, translating to “grilled meat”, is a fun and unique way to deviate away from your typical dinner party. Yakiniku is essentially Japanese Barbecue, consisting of preparing your meal as you eat it. Japanese Wagyu Beef works perfectly for this type of dinner, as it does not need much additional seasoning away from its famous natural flavor.

What You Will Need:

  • Electric Griddle

  • Tongs

  • Chopsticks

  • Wagyu Beef - Japanese Wagyu Ribcap Lifter or American Wagyu Boneless Chuck Short Rib

  • Salt & Pepper

  • Vegetables - mushrooms, onions, carrots, cabbage

  • Preferred Dipping Sauces - soya sauce, sesame

  • Rice

Instructions

  1. Thinly slice meat (4-5mm thick). Be sure to cut against the grain.

  2. Slice vegetables, portion rice into individual bowls and pour sauces into individual dishes.

  3. Allow electric griddle to heat thoroughly prior to cooking. Yakiniku is best cooked on medium high to high heat.

  4. Place slices of meat on the griddle, and cook to individual liking; the amount of time needed to cook properly will differ based on the thickness of the slices; roughly 3-5 seconds per side.