Beef from these breeds are produced under a number of Japanese regional brands including Matsuzaka, Yonezawa and Kobe beef. A lot of people look at it and think, it’s too much fat. The best way to cook Wagyu is at high heat in a cast-iron or stainless-steel pan. Remove the wagyu from the fridge and using a sharp knife, cut into thin slices. Run that fat around the skillet to grease the pan.". Now came the moment I'd been anticipating. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. I was surprised at how short of a cooking time Moran recommended, but I saw a certain logic in it. Wagyu is any of four Japanese breeds of cattle. To revisit this article, select My⁠ ⁠Account, then View saved stories. (Wagyu's voice sounds a little like Christian Bale-era Batman). Competence in cooking a kind of meat that was clearly very different than the average steak. Add the thyme and mix well. The cut comes from the tenderloin area of the cow, which is not worked very hard, making it a very tender and a lean cut of beef. Since wagyu is so expensive, you might choose to cook it the Japanese way - in small thin slices, either on a hot yaki-niku grill over a direct flame, or by the shabu-shabu method in boiling oily stock. Handing over your credit card. By using this service, some information may be shared with YouTube. At the restaurant, we grill it super fast on a high temperature, then put it in a low heat oven. Eat me. This article has been viewed 55,337 times. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fc\/Cook-Wagyu-Beef-Step-1-Version-3.jpg\/v4-460px-Cook-Wagyu-Beef-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/f\/fc\/Cook-Wagyu-Beef-Step-1-Version-3.jpg\/aid8990248-v4-728px-Cook-Wagyu-Beef-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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