🥩 Pan-Seared Wagyu A5 Steak (Japanese Style)

🧂 Ingredients

  • Wagyu A5 steak (preferably 1 inch thick, ~150-200g per person)
  • Sea salt (flake or kosher)
  • Fresh cracked black pepper (optional)
  • Neutral oil (like grapeseed or rice bran)
  • Optional: wasabi, soy sauce, or ponzu for dipping

🍳 Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Tongs or chopsticks
  • Meat thermometer (optional but recommended)

🔥 Instructions

1. Prep the Meat

  • Take the steak out of the fridge and let it come to room temperature (~30–45 minutes).
  • Pat dry with paper towels.
  • Slice into small strips or cubes (~1–1.5 inch wide) before cooking for traditional Japanese-style serving.

2. Season Lightly

  • Lightly season just with sea salt. A5 Wagyu is rich and doesn’t need much seasoning.

3. Preheat Your Pan

  • Heat the skillet over medium-high until it’s smoking hot.
  • Add a few drops of neutral oil. You won’t need much fat—A5 Wagyu renders its own.

4. Sear Quickly

  • Sear the pieces for 30–45 seconds per side, until browned. Do not overcook—it should be medium-rare to rare inside (internal temp ~125°F / 50°C).
  • Let rest briefly (just 1–2 minutes if cut into strips before searing).

5. Serve Immediately

  • Enjoy as-is, or with small sides of:
    • Fresh wasabi
    • Yuzu kosho
    • Ponzu
    • Grated daikon and soy sauce

🍚 Suggested Sides

  • Steamed Japanese rice
  • Pickled vegetables (tsukemono)
  • Miso soup
  • Light salad with ponzu vinaigrette

🔥 Pro Tips

  • A5 Wagyu is extremely fatty—a little goes a long way.
  • Avoid butter or olive oil; it overpowers the beef.
  • Chill your palate between bites with daikon oroshi or cold tea.