📝 About This Recipe
Experience the pinnacle of luxury with A5 Japanese Wagyu, a masterpiece of genetic marbling and buttery texture that melts at room temperature. This recipe honors the heritage of the Miyazaki prefecture, using a minimalist approach to highlight the umami-rich fat and tender muscle fibers. Enhanced by a touch of fresh wasabi and flakey sea salt, this dish offers a transcendent dining experience that redefines the meaning of a perfect steak.
🥗 Ingredients
The Star
- 12 ounces A5 Japanese Wagyu Striploin (cut 3/4 to 1 inch thick, chilled until ready to sear)
Seasoning and Aromatics
- 1 teaspoon Maldon Sea Salt (flaky texture is essential)
- 1/2 teaspoon Freshly Cracked White Pepper (more delicate than black pepper)
- 2 pieces Garlic Cloves (thinly sliced into chips)
- 1 piece Beef Tallow or Wagyu Fat Trim (cut from the edge of the steak)
Traditional Accompaniments
- 1 inch Fresh Wasabi Root (grated on a sharkskin or fine grater)
- 1 tablespoon Shio Koji (for a subtle fermented umami boost)
- 1 tablespoon High-Quality Soy Sauce (preferably aged or 'shoyu')
- 1/4 cup Micro-greens or Daikon Sprouts (for a peppery garnish)
👨🍳 Instructions
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1
Remove the Wagyu from the refrigerator exactly 15 minutes before cooking. Unlike traditional beef, Wagyu fat has a very low melting point; you want it slightly tempered but still firm to the touch.
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2
Trim a small 1/2-inch cube of pure white fat from the edge of the striploin. Set this aside to use as your cooking oil.
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3
Pat the surface of the steak extremely dry using paper towels. Moisture is the enemy of a perfect crust.
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4
Season only with a light dusting of white pepper. Hold off on the salt until the very end to prevent drawing out moisture during the sear.
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5
Place a heavy stainless steel or cast iron skillet over medium-high heat. Allow the pan to get hot enough that a drop of water dances and evaporates instantly.
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6
Place the reserved fat cube in the pan using tongs. Rub it around the surface as it renders, coating the bottom of the pan in a thin layer of liquid gold.
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7
Add the garlic slices to the rendered fat. Fry for 30-45 seconds until golden brown and crisp. Remove the garlic chips and set aside on a paper towel.
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8
Carefully lay the Wagyu striploin into the pan. Sear for 60-90 seconds without moving it. You are looking for a deep, mahogany crust.
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9
Flip the steak gently using tongs. Sear the second side for another 60-90 seconds. For A5 Wagyu, a 'Medium-Rare' to 'Medium' (125°F - 130°F) is ideal to ensure the fat is fully rendered.
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10
Using tongs, stand the steak on its side to sear the fat cap for 30 seconds, ensuring every edge is beautifully browned.
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11
Remove the steak from the pan and place it on a warm plate or cutting board. Let it rest for at least 5 minutes. This allows the internal juices to redistribute.
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12
While resting, grate the fresh wasabi root into a small paste.
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13
Slice the Wagyu into 1/2-inch thick strips against the grain. Sprinkle generously with the Maldon sea salt flakes now.
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14
Arrange the slices on a plate, topping each with a crispy garlic chip and a small dollop of fresh wasabi.
💡 Chef's Tips
Never use butter or seed oils; the rendered Wagyu fat provides the best flavor and highest smoke point for this specific meat. Do not overcook; A5 Wagyu is best enjoyed at medium-rare to medium so the intramuscular fat actually melts into the meat. If you cannot find fresh wasabi, use a high-quality paste, but avoid the bright green 'horseradish' powders if possible. Always slice against the grain to ensure the shortest muscle fibers and the most tender bite. Use a very sharp knife to avoid pressing down on the meat and squeezing out the precious juices.
🍽️ Serving Suggestions
Pair with a crisp, acidic Junmai Daiginjo Sake to cut through the richness of the fat. Serve alongside a bowl of fluffy, short-grain Japanese white rice to soak up the rendered oils. A simple side of pickled daikon or cucumber sunomono provides a refreshing vinegar contrast. For wine lovers, a high-tannin Cabernet Sauvignon or a vintage Bordeaux works beautifully. Finish the plate with a small pool of aged soy sauce mixed with a drop of shio koji for dipping.