How to Cook Wagyu Without Ruining It

Wagyu is forgiving in flavor but not in heat. These five rules cover almost everything.

1. Thaw slowly. Overnight in the fridge, never in the microwave or hot water.
2. Let it temper. 30 minutes on the counter before cooking helps it cook evenly.
3. Season simply. Salt and pepper. The beef is the point.
4. Go hot and short, then stop early. Wagyu fat melts at a lower temperature. Pull steaks at 125 to 130°F for medium-rare and keep it at medium or below.
5. Rest and slice thin. Five minutes of rest, then slice across the grain. One steak easily serves two.

Ground Wagyu, sausage and boudin are different: cook them through (160°F for ground beef and fresh sausage).

More detail by cut in our full cooking guide.