Thawing Your Wagyu

For the best results, thaw your Wagyu slowly in the refrigerator. Remove the steak from the freezer and place it in the refrigerator for 12–24 hours until fully thawed. Slow thawing helps preserve the texture and keeps the marbling intact.

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If you need to thaw more quickly, place the sealed package in a bowl of cold water for about 30–60 minutes, changing the water occasionally. Avoid using hot water or a microwave, as rapid thawing can affect the texture and quality of the meat.

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Once thawed, keep the steak refrigerated and cook within 1–2 days for the best flavor.

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Preparing the Steak

Before cooking, remove the Wagyu from the refrigerator and let it sit at room temperature for about 20–30 minutes. Pat the steak dry with a paper towel and season lightly with coarse salt (Pepper is optional). Because Wagyu has such rich natural flavor, minimal seasoning is recommended. 

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Cooking Wagyu

Wagyu is best cooked using high heat in a cast iron skillet, grill, or stainless steel pan.

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1. Preheat your pan or grill until it is very hot.

2. Place the steak onto the hot surface and sear for about 2–3 minutes per side, depending on thickness.

3. Because Wagyu contains a high amount of intramuscular fat, it cooks faster than traditional steaks.

 

For most cuts, medium-rare is recommended to fully enjoy the tenderness and flavor created by the marbling.

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Resting the Steak​

After cooking, let the steak rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat and results in a more tender bite