How to Cook Wagyu

Full-blood Wagyu cooks faster and richer than regular beef. Its fat melts at a lower temperature, so go a little gentler and a little less done.

Steaks (ribeye, NY strip, tenderloin)

Thaw overnight in the fridge, rest 30 minutes on the counter, salt well. Sear in a very hot cast-iron pan 2 to 3 minutes a side. Pull at 125 to 130°F for medium-rare and rest 5 minutes. Slice thin; one steak serves two.

Tomahawk

Reverse sear: 250°F smoker or oven until 115 to 120°F inside, then sear over high heat 1 to 2 minutes a side. Rest 10 minutes.

Thor's Hammer

Smoke at 275°F for 8 to 10 hours until 200 to 205°F and probe-tender, or braise covered at 300°F for 5 to 6 hours.

Sausage, andouille and boudin

Grill or pan-cook fresh sausage to 160°F. Smoked sausage only needs heating through. Simmer boudin 10 to 12 minutes, then crisp the casing on the grill.

Burgers

Salt just before cooking. 3 to 4 minutes a side for quarter-pounders, 5 to 6 for half-pounders. USDA recommends 160°F for ground beef.