Preparing / storing the Steak
After you receive the meat – keep it in the Chiller Section of your Fridge if you are going to consume it within the next 3 days or so. If not, immediately put it in the Freezer Section for storage and consume anytime within 2 months for best results.
For chilled meat
Cut open the vacuum packing – pat dry the steaks with good absorbent paper towels.
Just before grilling, sprinkle medium coarse sea salt and black pepper liberally on both surfaces. Natural, grey or pink are best for steaks.
For frozen meat
It is best to do slow defrosting in the fridge chiller section preferably overnight or at least 6 hours.
Pan Grilling Wagyu Steaks
Heat up the Grilling Pan for around 12 to 15 minutes on high heat – it should reach about 150 to 180degC. The steak should sizzle and aromatic smoke rise the moment the meat hits the pan. Enjoy that first blast of heavenly aroma.
For a steak around 200grams – usual thickness about 12 to 15mm –
For Rare – Pan fry each side for about 1 to 1.5 minutes
For Medium Rare – Pan Fry each side for about 1.5 to 2.0 minutes
For Well Done – about 2.5 to 3 minutes each side should be enough.
Do NOT use the spatula to press the steak while it is being grilled! This will force out the juices that you want to retain in the steak for maximum moistness.
As Wagyu Steaks are well marbled with fat, it is not necessary to add oil or butter to the grilling pan.
It is advisable to clear off the rendered fat after the 1st batch from the grilling pan before you cook the next batch of steaks otherwise the 2nd or subsequent batches will be fried in oil instead of being grilled / pan fried!
This is the reason why highly marbled wagyu is not entirely suitable for open flame BBQ as the excessive oil drips will cause messy fires, smoke and overly strong charcoal smell in the cooked product. However, a quick grilling over a small concentrated open flame will still produce beautiful char and flavor.