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Different Ways to Cook Wagyu Beef

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Wagyu Beef comes from the famous, renowned Wagyu Beef Cattle, which is the same breed as Japanese Kobe. Wagyu cattle produces very densely marbled meat. This type of beef is very famous because it is so tender and full of flavour. A downside to its delicious taste and texture, however, are its increased calorie and fat content. Still, it won’t hurt you to treat yourself once in a while to a great Wagyu Beef Recipe.

Preparing Your Wagyu Beef

Never cook your Wagyu beef cold, directly from the fridge. Putting cold Wagyu Beef on the skillet, grill or broiler will only give you a very dry piece of beef. Instead, give your beef some time to come to room temperature before you even apply your seasoning and follow your Wagyu beef recipe.

Wagyu Beef is already very flavourful but if you want, you can increase its flavour by seasoning with dried herbs and spices and salt to taste. You can also choose to apply steak seasoning to your Wagyu beef.

Cooking Your Wagyu Beef

Grilling

  1. Apply some olive oil to your grill grates and then heat it to about 200 degrees Celcius.
  2. Put the beef on the grill and cook beef for about four to five minutes each side, depending on how you want it cooked.
  3. Check the doneness of your beef with a meat thermometer: rare, 54 degrees Celcius; medium rare, 57degrees Celcius; medium, 60 degrees Celcius; medium well, 65 degrees Celcius; and well done, 68 degrees Celcius. If it’s still not ready, place it back on the grill and then cook for another two minutes before rechecking.
  4. Once done, take the beef from the grill and let it stand for about ten minutes before you serve them. This allows the meat to reabsorb the hot juices.

Sautéed

  1. If a Wagyu Beef recipe calls for sautéing then start by pouring olive oil into the skillet and heat over high heat.
  2. Place the beef and cook for about five minutes, depending on the Wagyu Beef recipe. Flip and cook for another three minutes.
  3. Check the doneness of your beef with a meat thermometer: rare, 54 degrees Celcius; medium rare, 57degrees Celcius; medium, 60 degrees Celcius; medium well, 65 degrees Celcius; and well done, 68 degrees Celcius. If it’s still not ready, place it back on the grill and then cook for another two minutes before rechecking.
  4. Let rest for ten minutes before serving.

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