You Don't Have To Cook Wagyu Steaks on the Grill—We'll Teach You How
Some meat lovers hesitate to indulge in the ultimate in-house steakhouse experience because the idea of cooking Wagyu steaks intimidates them. You may be worried about Wagyu cooked on the grill being burnt to a crisp from uncontrolled flare-ups or slicing into your premium piece of beef to find it's drastically over or undercooked. Continue reading this article to learn how to cook Wagyu steak in the oven, a cast iron skillet, and various other ways that don't include your backyard grill.
How To Cook Wagyu Steak in the Oven
If you're not confident in your skills as a grill master quite yet or are looking for a new method to try, consider cooking Wagyu steak in the oven. Wagyu cooked using the reverse sear method in the oven is nearly foolproof and produces beefy masterpieces.
Cooking Wagyu steak in the oven helps ensure it is evenly cooked, gloriously seared, and the type of melt-in-your-mouth tender you usually only dream about. While you can use this technique for many steak cuts, it is particularly beneficial for thicker cuts like American Wagyu Tomahawks, ribeyes, and tenderloins.
Let's take a step-by-step look at cooking Wagyu steaks in the oven:
You'll want to take your steaks out of the refrigerator for at least 30 minutes and up to an hour before you plan to cook them. This step is crucial in making sure you have an even medium-rare (or more if that's your preference) internal temperature throughout your steak. We'd also like to point out that you should do this whether you're cooking Wagyu steak in the oven, on the stove, or the grill.
The next step is to pat the steaks dry with a paper towel to remove any surface moisture. You want to do this to help develop the perfect crust when it comes time to sear. Then you want to coat your entire cut in a thin layer of your preferred cooking oil. Once coated, generously season the steak with salt and pepper. Feel free to add other seasonings that you love at this time.
Preheat your oven to 275 degrees while your meat comes to room temperature. The only hardware you need is a sheet pan, wire rack, tongs, and a meat thermometer. Depending on how you want to sear your steaks, you may also need a cast iron skillet or a large Dutch oven when cooking Wagyu steaks in the oven.
Once your steak is room temperature and the oven hits 275, it's time to start slow cooking your steak. Place the wire rack on a sheet pan and add your steak. Though it's not necessary if you don't have one, the wire rack helps air evenly circulate around the steak rather than cooking the side touching the pan.
Insert the probe thermometer into the thickest part of your steak, making sure it's not touching the bone if cooking a bone-in cut. For a medium-rare finish, cook until your thermometer reads 120 or 130 if you want medium doneness. One of the beautiful things about cooking Wagyu steaks in the oven is that it requires nothing but patience and monitoring the thermometer while cooking. Don't open the oven to take a look or flip the steak. Just trust the process and reap the rewards.
There are a few ways to choose from when searing Wagyu cooked in the oven. Using the broiler is for you if you're looking to limit dishes and have as few steps as possible. If broiling, set up the oven rack about an inch below the broiler and flip the steak every 30 seconds until a deep golden brown crust develops on both sides. Keep a close eye on your steak; it can quickly go from crusty perfection to crispy burnt char.
Another way to sear is using a cast iron skillet. As your steak nears its target temperature in the oven, heat your skillet over high heat. The hotter you can get it, the better. Add a few large pats of butter and some oil to the skillet. When it begins to sizzle, your steaks are ready to go in.
Flip the steaks every 30 seconds until perfectly seared on each side. Depending on how hot your skillet is, this can take anywhere from 2 to 5 minutes. Searing this way is easier to control than broiling and lessens the chance of burning.
If you're preparing a tomahawk steak with a long, attached bone that doesn't fit in the pan because of the lip, don't worry. An easy trick is to flip the pan upside down and sear on the bottom.
After the Wagyu is cooked and seared, let it rest for 5 to 10 minutes to allow the juices to redistribute, then serve.
How To Cook Wagyu Steaks in a Cast Iron Skillet
Whether it's cold and snowy or you ran out of charcoal and didn't have time to run to the store, some days aren't made for grilling outside. Cooking Wagyu steaks in cast iron skillets is a great way to achieve the crispy crust and pleasantly pink inside that companies use to advertise on social media. Wagyu cooked in skillets is best for steaks like skirts, strips, and flat irons that have robust beefy flavors that come to life when quickly cooked over high heat. Follow these simple steps to achieve steak nirvana:
Follow the preparation steps described above. No matter what steak or roast you're preparing or the method, bringing it to room temperature and patting it dry should be part of your routine.
When cooking Wagyu steaks in cast iron skillets, you should set the stove's flame to medium-high or high heat. Add enough oil to coat the bottom of the pan, but not so much that it pools. Once the oil begins to shimmer, add your steak and leave it untouched for 3 minutes. After 3 minutes, flip and repeat. Continue flipping every 30 seconds until the steak has a perfect sear and is cooked to your preferred internal temperature.
Let the cooked Wagyu steak rest for 5 to 10 minutes, loosely covered by aluminum foil, and then serve with your favorite sides and drink.
Want Even More Flavor?
The intense marbling of American Wagyu Beef already packs a mighty flavor punch. But we have a plan if you want to take the savoriness up another notch. After you flip your steak for the first time, add three or four tablespoons of butter, three cloves of garlic, and a sprig of rosemary or thyme to the skillet. While cooking Wagyu in a cast iron skillet, spoon the melting butter that is infused with the flavors of garlic and herbs over the steak repeatedly.
The result is an intensely savory and tremendously tender steak that tastes better than the ones you pay hundreds of dollars for at a steakhouse.
Cooking Wagyu Steaks at Home? Wow Yourself and a Crowd With Good Silver's American Wagyu Beef
Whether you prefer cooking Wagyu steaks in the oven, in a cast iron skillet, or on the grill, Good Silver's premium American Wagyu Beef is sure to impress. We offer a wide variety of individual steaks, roasts, burgers, and bulk or sampler packs. Our team takes great pride in raising our cattle responsibly. That means no hormones, steroids, or unnecessary antibiotics, only vastly marbled beef so flavorful and tender you won't believe you made it yourself. Visit our shop to choose your favorite cut or discover a new one.