6 STEPS TO COOK YOUR AUSTRALIAN WAGYU STEAK LIKE A MASTER

Do you want to cook your Wagyu like a master? If you’ve got a piece of Australian Wagyu steak, all it takes are a few simple steps to maximise its flavour and texture.

To experience the ultimate melt-in-your-mouth tenderness, follow these tips from Founder of Osawa Enterprises and Wagyu Master, Kimio Osawa.

1. Trim and thaw

To ensure that your piece of Australian Wagyu meat cooks evenly and is full of flavour, you must trim and thaw it.

Kimio recommends that you take your steak out of the fridge and trim off any excess fat from the edges.

But remember, don’t trim any fat from inside your cut of meat. The fat inside is marbling – fine white streaks that impact your steak’s flavour, texture and tenderness.

Next, Kimio says that it is a must to bring your steak to room temperature.

“To bring your steak to room temperature, leave it on a bench to thaw for a minimum of 30 minutes,” Kimio says.

Doing this helps your Wagyu steak cook perfectly from surface to centre.

2. Lightly season

When it comes to seasoning your piece of Australian Wagyu steak, less is more.

Since the meat already has so much flavour, Kimio recommends that only a light sprinkle of salt is needed.

“You only need a small amount of salt, and don’t sprinkle it on too early,” Kimio says.

For best results, he suggests that you season the steak just before cooking it.

3. Sear, wrap and rest

Searing is the best way to seal in your Australian Wagyu steak’s buttery juices.

Kimio says that you should heat up your pan and sear your steak for a short time.

“Sear one side of your steak for one minute, then flip over and sear the other side for another minute,” Kimio says.

Once sealed, take your steak out of the pan and wrap it in aluminium foil. After wrapping it, allow your meat to rest for three to five minutes.

Resting allows your steak to relax and reabsorb those rich juices so they eventually end up in your mouth rather than on your plate.

4. Check your Wagyu doneness

As a meat lover, you would know that checking your steak’s ‘doneness’ can be tricky.

After leaving your piece of Australian Wagyu to rest for the recommended time, Kimio suggests that you use a meat thermometer to check its doneness. If you don’t have a thermometer, you can use a skewer instead.

“Place the skewer into the middle of your steak and leave it for 10 seconds. Then, remove your skewer and touch its tip. How cold or warm it is, lets you know your steak’s doneness,” Kimio says.

This helps you determine how much longer you should cook your steak for, depending on what degree of doneness you would like.

5. Sear and rest again

To get your steak to medium rare requires more searing.

Kimio says that you should, “Put your steak back in the pan and sear both sides on high heat for at least 30 seconds each.”

Once seared, remove from the pan and allow your steak to rest for another three to five minutes.

After resting, repeat the Wagyu doneness test to check that you are happy with how done your steak is.

6. Sides and serve

If you’re happy with your steak’s doneness, it’s time to serve it with a side dish.

When it comes to sides and condiments, Kimio says that less is best.

“You don’t need too much. I like my Wagyu with a small refreshing salad and a little bit of wasabi. Or, grated white radish and soy sauce mixed with lemon or lime juice go well too,” Kimio says.

Once you’ve tried these simple steps at home, you’ll be cooking your Australian Wagyu steak like a master in no time!