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Cook up a Wagyu Ribeye steak that 5-star chefs would envy with my Wagyu Steak Recipe! Never again get intimidated by cooking Wagyu steak- be it in a smoker or oven, this steak will have everyone in awe!
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Wagyu Steak
When you’ve got an expensive, prime cut of Wagyu steak in the fridge, the pressure is on to make every bite worth it. Cooking it just right with the perfect crust and flavor is a must with a steak so high quality!
Luckily, it’s incredibly easy to perfectly cook this special cut of steak. It turns out that with meat this tender and flavorful, you hardly need to do any work at all to make the perfect steak dinner!
Ready to get cooking? I’ve got two perfect Wagyu beef recipes ready for you! With both smoker and oven instructions, you’ll be cooking like a professional steak chef in no time.
What is Wagyu Beef?
If you’ve ever heard of people talking up and down about the wonders of Wagyu beef, you may have wondered what the difference is! It’s all in the kind of cow. “Wagyu” literally refers to Japanese cattle, because that’s what it is- beef from specific Japanese breeds of cattle.
It’s not just where they’re from that makes a difference! These breeds, be they raised in Japan or the USA, have a very high level of intense marbling in their muscle tissue, leading to incredibly flavorful, tender meat.
Combined with top-of-the-line treatment and quality feed, wagyu is leagues above any other beef!
Wagyu Steak Recipe Ingredients
- Wagyu ribeye steak – I recommend Japanese wagyu ribeye, but you can also use American wagyu ribeye or Australian-raised wagyu beef (I used 16 ounces of Japanese wagyu ribeye steak)
- Coarse sea salt
- Black Pepper (optional)
How to Cook Wagyu Steak
Cooking Wagyu Steak in the Smoker
- Preheat the smoker to 225°F. As it’s heating, cut some of the fat off the edges of the steaks and set aside, then salt both sides of the steak generously with sea salt. Let the steaks come to room temperature.
- Place the steak in the smoker, then insert a meat thermometer. Smoke to an internal temperature to about 115°F, about 30 minutes.
- As it gets close to 115°F, set a cast iron skillet on the stove over high heat. Place the cut-off fat in the pan to grease it. Once the steak is at temperature, place it in the cast iron pan and sear for 1-2 minutes per side.
- Remove once it reaches your target temperature, and let rest 10 minutes. Then slice against the grain, and enjoy!
Cooking Wagyu Steak in the Oven
- Preheat the oven to 225°F. While the oven is preheating, set the steak out to come to room temperature, cut two small pieces of fat from the steak, and set them aside. Salt the steak generously on both sides.
- When the steak is at room temperature, set them on a sheet pan in the oven and let them cook for about 30 minutes, or until the internal temperature reads 115°F.
- As it’s getting close to 115°F, set a cast iron skillet over high heat and add the sliced-off fat to grease it. Remove the steak from the oven and place in the skillet, then sear 1-2 minutes per side.
- Remove once the steaks reach your target temperature, and rest them on a cutting board for 10 minutes. Slice against the grain, and enjoy!
Tips for Cooking Wagyu Beef
- As always, cooking steak is all about the internal temperature, not the actual cooking time! Make sure to keep a careful eye on the temperature using an instant-read meat thermometer. This steak cooks at a low temperature, so it’s hard to overcook!
- Don’t skip pan-searing at the end! Called reverse-searing, this process of cooking steak is beloved by professionals for its delicious crust and forgiving process.
- To add even more flavor, try adding a bit of butter, fresh herbs, and garlic to the pan while the steak sears – or use my premade garlic butter. Serve the charred herbs with the steak– they’re crunchy and delicious!
- Make sure to let the steaks come to room temperature. This ensures that the meat will cook evenly, so there’s no risk of an overcooked outside and undercooked inside.
Wagyu Steak Temperature
The perfect steak is always about pulling the steak at the perfect time! Whether you like it medium or medium-rare, timing is everything! I always follow my steak temperature chart. Love steak cooked in a pan? Try my Pan Seared Steak!
| Steak Doneness | Steak Temperature (°F) | Steak Temperature (°C) |
|---|---|---|
| Rare steak temp | 125°F | 51°C |
| Medium-rare steak temp | 135°F | 57ºC |
| Medium steak temp | 145°F | 62ºC |
| Medium-well steak temp | 150°F | 65ºC |
| Well-done steak temp | 160°F | 70ºC |
Make sure to always use a meat thermometer when measuring the temperature of the steak. The USDA recommends an internal temperature of at least 145°F.
- Rare steak color: Bright red throughout the middle.
- Medium-rare steak color: Warm red center.
- Medium steak color: Warm pink center.
- Medium-well steak color: Slightly pink at the center, but most pink is gone.
- Well-done steak color: No pink throughout.
Wagyu Ribeye Steak FAQ
The best way to cook a Wagyu steak is the way you’re most confident cooking beef! I highly recommend reverse-searing your steak, unless you have a smoker to smoke them in. Reverse-searing and smoking both use low heat to ensure even cooking and temperature control, making them both beginner-friendly and restaurant-quality!
Wagyu beef is still beef, so it can be cooked using the same methods. However, to best enhance the flavor, limit the number of seasonings and pay extra attention to cooking time and temperature following my steak temperature chart. This beef is incredibly tender and flavorful– so you want to make use of that!
Because of the naturally rich, earthy flavor of Wagyu steak, season it with only coarse salt. Adding some garlic and fresh herbs to the pan while they sear never goes wrong, either!
Wagyu beef has a high price point because of how the cattle are raised! The breeds involved are rare and highly regulated, so the amount of cows producing beef is low. Additionally, they’re fed high-quality feed and allow large amounts of pasture space for a low-stress life, meaning each cow needs more resources. But trust me- the taste is worth the cost.
What to Serve with Wagyu Steak
- Creamy Mashed Potatoes
- Air Fried Asparagus Fries
- Compound Butter for Steak
- Instant Pot Green Beans
- Truffle Butter Recipe
And of course, check out my entire list of Easy Side Dishes for Steak!
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Recipe
Wagyu Ribeye Steak
Equipment
- Smoker or oven
Ingredients
- 16 oz Wagyu steak A5 grade
- Coarse sea salt to taste
Instructions
Smoker Instructions
- Preheat the smoker to 225°F. As it's heating, cut some of the fat off the edges of the steaks and set aside, then salt both sides of the steak generously with sea salt. Let the steaks come to room temperature.16 oz Wagyu steak, Coarse sea salt
- Place the steak in the smoker, then insert a meat thermometer. Smoke to an internal temperature to about 115°F, about 30 minutes.
- As it gets close to 115°F, set a cast iron skillet on the stove over high heat. Place the cut off fat in the pan to grease it. Once the steak is at temperature, place it in the skillet and sear 1-2 minutes per side.
- Remove once it reaches your target temperature, and let rest 10 minutes. Then slice against the grain, and enjoy!
Oven Instructions
- Preheat the oven to 225°F. While the oven is preheating, set the steak out to come to room temperature, and cut two small pieces of fat from the steak and set them aside. Salt the steak generously on both sides.
- When the steak is room temperature, set them on a sheet pan in the oven and let them cook for about 30 minutes, or until the internal temperature reads 115°F.
- As it's getting close to 115°F, set a cast iron skillet over high heat and add the sliced off fat to grease it. Remove the steak from the oven and place in the skillet, then sear 1-2 minutes per side.
- Remove once the steaks reach your target temperature, and rest them on a cutting board for 10 minutes. Slice against the grain, and enjoy!
Notes
- As always, cooking steak is all about the internal temperature, not the actual cook time! Make sure to keep a careful eye on the temperature. This steak cooks at a low temperature, so it’s hard to overcook!
- Don’t skip the sear at the end! Called reverse-searing, this process of cooking steak is beloved by professionals for its delicious crust and forgiving process.
- To add even more flavor, try adding a bit of butter, fresh herbs, and garlic to the pan while the steak sears! Serve the charred herbs with the steak– they’re crunchy and delicious!
- Make sure to let the steaks come to room temperature. This ensures that the meat will cook evenly, so there’s no risk of an overcooked outside and under cooked inside.
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