Cooking A5 Wagyu, the method
Three steps, ten minutes, zero errors. The practical guide.
A5 Wagyu is so fatty that it's unforgiving. Too hot, it smokes and burns. Not hot enough, it melts before searing. Cooking relies on three principles: bringing to room temperature, dry searing, resting. Here's how to never fail.
First and foremost, choose the right cut. Rib eye for a lean/fat compromise, sirloin for pure taste, tenderloin for absolute tenderness. Avoid cuts that are too thick — 2 cm is ideal for searing.
Wagyu should be taken out of the fridge 30 minutes before cooking. At 4°C, it's too cold to sear: the heat will be absorbed by the center, and the edges won't caramelize. At 18°C (room temperature), it sears instantly, and cooking is uniform.
The equipment
A cast iron pan (Lodge, Staub, Le Creuset). No non-stick coating — it can't withstand the extreme heat required. Cast iron retains heat, distributes it evenly, and gives the perfect crust.
Meat tongs (never a fork — it pierces and releases juices), a probe thermometer (for purists), a wooden board for resting, fleur de sel, mignonette black pepper. No butter, no oil: the fat from the Wagyu is enough.
The cooking in three steps
**Step 01 — Sear.** Heat the pan over maximum heat for 5 minutes (you should see the cast iron glow slightly). Place the Wagyu, without moving it, for 60 seconds. The fat will melt, and the meat will release a fragrant smoke.
**Step 02 — Flip.** With the tongs, flip the Wagyu in one swift motion. Sear the other side for 60 seconds. For 2 cm cuts, this is sufficient — the core remains at 50°C, perfect. If thicker, add 30 seconds per side.
**Step 03 — Rest.** Remove the Wagyu, place it on a wooden board (not on a cold plate). Let it rest for at least 5 minutes. The fibers relax, and the juices redistribute. Cut against the grain, into 5 mm slices.
Three tips
**1.** Salt after cooking, not before. Salting before cooking draws out juices, preventing a crust. Salt the sliced meat just before serving.
**2.** If the pan smokes too much, turn down the heat rather than opening the window. The goal is to sear, not to char.
**3.** Use the fat left in the pan to cook mushrooms, vegetables, or eggs. It's liquid gold.
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