How to Cook a Wagyu Steak
What makes First Light Wagyu pasture-raised beef so special? Based in New Zealand, First Light is a collective of farmers who know that the key to delicious beef is in the quality and care of their cows—which means roaming on lush fields of grass, and getting plenty of fresh air and sunshine. Certified Humane and non-GMO, Wagyu beef is renowned for its intense marbling, making it extremely tender and flavorful.
How do you cook a Wagyu steak? First Light farmers have three rules they live by: respect the animal by making the most of every piece; know the cut you’re cooking to get the most out of it; and, most importantly, keep it simple and let the meat do the talking.
They recommend cooking all their steaks medium rare to medium, and never cook the steak cold. Let your Wagyu rest on the counter for a bit until it’s at room temperature. This allows the meat to cook faster and more evenly. Next, season both sides of your Wagyu steak with salt and pepper. For a thicker steak (anything over one inch), the experts recommend searing your Wagyu in a preheated pan for just a few minutes – two minutes max per side, before turning down the heat to finish.
Their last bit of advice is simple: invest in a meat thermometer. A perfectly cooked steak can be tricky without an internal temperature read, so make sure to pick one up. Remove your Wagyu from the heat just before it’s fully cooked (within 5°F of its desired cooking temperature), and wrap it loosely in foil, like a tent. Let it rest for 5 minutes to let the juices evenly distribute, ensuring a tender, flavorful, delicious steak.
What to serve with your Wagyu? A fresh, simple, summer salad will let your steak take center stage.