How to cook wagyu beef? Wagyu beef is known to be the best meat in the world. Cooking wagyu steak , wagyu entrecôte , wagyu rib-eye or wagyu onglet is very simple. Follow these steps for perfect cooking.

An exceptional wagyu beef from the Vosges

Today Cella offers you an exceptional beast born and raised in France. The breeder is Jacky Bernet whom we met two years ago in Val d'Ajol. Arnaud, our butcher, went there to choose the animal. The beef was slaughtered on December 5 a few kilometers away, in Luxeuil-les-Bains, and is currently maturing.

A very marbled and very fragrant meat

Wagyu beef is very marbled . By marbling, we mean that the intramuscular fat is important and it is this which gives it its flavor and extreme refinement. There are two types of pieces: pieces to grill and small pieces that can be cooked in the oven or in a casserole dish. Here, we only discuss cooking the pieces to be grilled, exclusively in a pan.

Ingredients

• wagyu fat or neutral oil (preferably grapeseed oil)
• wagyu meat for grilling (wagyu steak, wagyu rib-eye, wagyu sirloin or wagyu steak)

Preparation

1. Start by taking the meat out two hours before cooking. Take the meat out of the Cella vacuum packaging. If necessary, you can trim the surface fat which you can use to grease the pan. Turn the meat once during this time.
2. Heat a frying pan over very high heat . If it is non-stick, do not add fat, because wagyu beef is already fatty. If in doubt or if the piece is not fatty enough, you can grease the pan with a touch of wagyu fat or a drop of neutral oil, such as grapeseed oil.
3. Salt the piece of meat on each side.
4. Then sear the wagyu beef. The thickness determines the cooking time, but for the pieces presented, allow between 45 seconds and 1 minute on each side to cook your wagyu beef in the Japanese style . If you want longer cooking, you can go for 2 minutes. If you have a cooking thermometer, the core temperature for a rare “blue” piece should be between 38°C and 48°C. For “medium” rare cooking, tending towards rosé, between 48°C and 55°C at heart. For “perfect” cooking, between 55°C and 58°C.
5. Clear the pan and place the meat on a board. Wrap this in foil for two minutes and let it rest.
6. Serve. So, how is it?