How does one cook Japanese Wagyu?

Oh ok that looks cool thanks

From my personal experience, it's best prepared by cutting into thin 1/4" to 3/8" slices and cooking directly over high heat.

I prefer to cook the thin slices of Wagyu to R or MR doneness, but it is a little more forgiving and responds well to being cooked to higher doneness like M & MW because of the high fat and collagen content.

This was a ribeye cap that we cooked over charcoal in a ceramic clay hibachi. Cooking individual thin slices make it a layed back sociable experience.





My brother had the same cut of meat, cooked it whole, and served it like a steak but it wasn't as enjoyable as when we did the hibachi.

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Sous vide wagyu

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Why not?

I grill it hot and fast on my BGE, fast is about 5-7 minutes total depending on thicknesses. If you don’t want to mess it up Kosmo is correct Sous Vide at 129F for about 1-1.5 hours and sear in cast iron skillet. That will guarantee medium rare.

It's just like regular ribeye except sideways.

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The problem I have is that it is a bit under an inch

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Never mind

Butterfly well done juicy but not burnt, A1 sauce or ketchup on side