COOKING GUIDES & RECIPES

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Steak Preparation

If your steaks are frozen, allow them to thaw in the fridge overnight. If they are refrigerated, allow them to rise to room temperature before cooking. This usually takes 30-60 minutes.

Season each of the steaks with salt and pepper, and feel free to use as much or as little as you desire. If you have a favorite seasoning already, we encourage you to use it!

 

Steak Cooking Guide

Heat a pan to medium heat, and coat the pan with either olive oil, butter, or the fat you trim from your steaks. 

 

Sear the edges of each steak for 15 seconds. This will lock in the juices and marbling while you are cooking it to give you the most desirable Wagyu experience.

 

We recommend cooking your steaks to medium-rare, an internal temperature of 130°F in order to best experience the flavors and tenderness of Wagyu. 

 

Cook your steaks for 1-2 minutes on each side, and remove from heat. Allow the steak to rest for 5 minutes, as it will continue to cook after it is removed from heat. 

 

If you desire more of a medium to medium-well steak, place the meat back on the pan and continue to cook for 30-60 seconds per side, and allow it to rest for 5 minutes before serving (cooking to medium or medium-well will detract from the rich, umami flavor and texture of Wagyu beef)

 

We recommend pairing your steaks with sautéed vegetables, and to sauté them in any leftover fat trimmed off your Wagyu to give them a delicious, succulent taste. In order to further enrich your Wagyu experience, we recommend pairing with a fine Malbec or Merlot.

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Roast Preparation

If your Wagyu Roast is frozen, we recommend thawing the Roast in the refrigerator for upwards of 2-3 days. Thawing meat in the refrigerator will ensure that it stays within the appropriate “safe zone” and allows for an even thaw.

 

Once your meat has thawed season to your preference. We always recommend keeping it simple with salt and pepper, because it allows you to truly appreciate this masterful Wagyu beef without interfering with its natural flavors. However, if you have a favorite seasoning or marinade that you like, we highly encourage you to do so in order to maximize your experience.

 

Roast Cooking Guide

First, you must sear the meat to seal in the juices. This can be done on a hot BBQ or a hot skillet, so all of the outside areas get at least a minute and a half on high heat to seal in the wonderful flavors.

 

Then set it and forget it for 6 hours in the oven, set it to a temperature of 160ºF. If there is any fat coming out, dial down the temperature a little bit. If your oven does not have a setting of 160º a standard meat thermometer sitting on the rack works to show the oven temperature.

 

We recommend pairing your steaks with sautéed vegetables, and to sauté them in any leftover fat trimmed off your Wagyu to give them a delicious, succulent taste. In order to further enrich your Wagyu experience, we recommend pairing with a fine Malbec or Merlot.

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Recipe: Deli Brisket

Ingredients:

1 Wagyu Brisket
1 1/2 tablespoons of salt
1/2 teaspoon of pepper
6 cups of beef stock
1/2 cup of brown sugar

1/2 cup of honey
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves

Instructions:

  1. Preheat oven to 325°F

  2. Season the brisket with 1 tablespoon of salt & pepper. Place the brisket into the oven and add the beef stock just to cover the brisket. Continously cover the brisket with the stock for 4 to 4 1/2 hours until the brisket is fork tender.

  3. In the meantime, mix the brown sugar, honey and cinnamon to a sauce.

  4. Remove the brisket from the oven and increase the temperature to 400°F. Pour out the braising liquid from the pan and coat the brisket with the sauce on both sides.

  5. Place the brisket back into the oven for 10min until a candied crust forms. Take the brisket out of the oven and finish seasoning with the remaining salt & pepper. We recommend cutting the brisket into 1/4-inch slices.
     

 

Recipe: Sukiyaki

Ingredients:

½ cup soy sauce
2 tablespoons sugar
1 cup soup stock 
¼ cup mirin 
1 lbs. thinly sliced Japanese Wagyu
¼ cup sugar
2 medium onions, sliced
4 ounces yam noodles (shirataki)
1 cup sliced bamboo shoots 
2 stalks celery, sliced
1 cup soaked, rinsed, and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 talespoons oil 

Instructions:

  1. Mix soy sauce, sugar (2 tablespoons), stock, and mirin together in a bowl.  Arrange meat and vegetables on a large platter.  Heat an electric skillet to 375 degrees F. 

  2. Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.
     

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AUTHENTIC WAGYU

Details

Enumclaw, WA, 98022

info@authenticwagyu.com