GENERAL TIPS WHEN COOKING WAGYU BEEF

GENERAL TIPS WHEN COOKING WAGYU BEEF

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Tell us, Will you cook in pan or on a grill or a grill/oven combo (kamado, etc)?

A few general tips and if you reply I can help you further to maximize the flavor and wagyu experience.

Cooking + general seasoning techniques for Wagyu in no particular order:

 

  • With fatty beef: oversalt it slightly. Fat will melt out and if you don't have enough salt, you won't have that much flavor in the meat and the salt will be left in the wagyu fat inside your pan or inside your grill.

  • After you cut the beef, salt it on the inside slightly. I like diamond crystal kosher salt. It's what we use in professional kitchens a lot. There are also some high-mineral japanese salts that are fun.

  • Don't Temper too long (leave it out of the fridge for toooo long). Fat will start to melt at 95-105F for commodity Kagoshima (what costco carries). Other prefectures melt lower, 80-90F.

  • This looks like lower marbling score grade A5 (BMS9 ish). It will eat more like a steak rather than a ball of fat. Medium Rare will be OK. IMO A5 is more of a western steak, actually not that common in Japan. (A lot more A3 and A4 is eaten), BMS 10+ should be taken to medium (yes) on strips and ribeyes. But, of course cut size, width, fattiness, and prefecture all come into play, there is no "one way".

  • If you marinade, don't overmarinade. Japanese Yakiniku style marinade should only be done 10-15 minutes. Korean Marinades of 2-3 days are too long for this quality. If you find a marinade, use one that does not have cheap sugars (e.g. no corn syrup) You want the meat to shine. Jojoen on Amazon is one of the best available store-bought in the US at the moment. They are a popular chain in Japan.

  • Make sure you have full contact with the pan if you do use a pan. Common mistake is throwing it in the pan and not pressing down on all edges.

  • Do NOT rest too long. Would not recommend full 10 minute rest as normal with western steak. You want the fat to be hot and literally melt in your mouth. Explode it. Yakiniku is taken literally right off the grill and into your bowl of rice.

  • Have a carb to soak up the fat. Generally Japanese use Quality Rice (my favorite available in USA is UBARA - grown in Japan, milled in California). Bread good too.

  • Get good color. a little beyond golden brown.

  • You can start from a cold pan and let the fat render essentially cooking itself in its own fat, or you can slice off the bottom right portion (just a bit) and rub that fat around.

Multiple cooking techniques covered including Grill-oven from spain (Josper), Japanese style grill, and Pan cooking (even on electric).

 

 

  • Also recommend some sort of horseradish w/ slight acidity (acidity helps to digest fat and also not feel as heavy), though the common theme is "don't add anything". Sushi - you can eat a ton not only because it's fish but because there is vinegar in the rice. This makes the meal feel "lighter" (e.g. fish and chips needs a few drops of lemon juice).

  • another condiment to look into is Kizami Wasabi. Chopped/pickled Wasabi.

  • Or, Yuzu Kosho. pickled yuzu + spicy pepper.

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