How to Cook Thin Sliced Wagyu Beef to Perfection: A Step-by-Step Guide

Wagyu beef has become the pinnacle of luxury ingredients. With its extensive marbling, tender texture and rich, buttery flavor, this Japanese beef stands in a league of its own. While wagyu can be prepared in hearty cuts like ribeyes or tenderloins, it also shines when sliced paper-thin and quickly seared or simmered in broth

Cooking thin slices of this precious beef requires special care and technique to avoid overcooking and draw out its sublime flavors Follow this simple step-by-step guide to cook thin sliced wagyu beef to absolute perfection

Choose the Right Cut

The first step in cooking thin sliced wagyu is selecting the proper cut. The most suitable cuts for thin slicing are:

• Sirloin
• Ribeye
• Tenderloin
• Strip steak

These cuts naturally lend themselves to thin slicing. With their fine marbling and inherent tenderness, they respond beautifully to quick searing or grilling. Thinly slicing them across the grain maximizes this tenderness.

Tougher cuts like chuck or brisket are better suited for slow, moist cooking methods like braising or stewing. Their dense structure can turn chewy and dry when cooked hot and fast. Stick to naturally tender cuts when thin slicing is your goal.

Prepare the Meat Correctly

Always allow wagyu beef to come fully to room temperature before cooking. Searing cold beef causes it to seize up and toughen. Pat the slices thoroughly dry with paper towels to remove any excess surface moisture.

Lightly brush both sides with avocado, grapeseed or other high smoke point cooking oil. Avoid heavier olive oil that can burn. Generously season both sides with coarse sea salt and freshly cracked black pepper. Other simple aromatics like minced garlic, thyme or rosemary can provide subtle background notes.

Resist over-seasoning or marinating the beef, which risks obscuring its glorious rich flavor. With wagyu, a simple salt and pepper rub is all you need to let the incredible beef taste shine through.

Choose a Fast, Hot Cooking Method

Thin slices of wagyu cook lightning fast, so high heat searing methods work best. Consider pan searing, grilling or broiling the slices for 1-2 minutes per side. Stir-frying or shabu shabu style hot pot cooking also excellently highlight the delicate slices.

Pan Searing

Heat a heavy, well-seasoned cast iron or stainless steel skillet over high heat until ripping hot. Swirl in just enough oil to lightly coat the pan. Carefully lay the wagyu slices in the pan without overcrowding. Let sear undisturbed for 1-2 minutes until nicely browned. Flip and repeat on the second side.

Grilling

Preheat your grill as hot as possible. Lightly brush the grates with oil then add the slices. Resist poking or moving the meat. Grill for 1-2 minutes per side to develop that flavorful char.

Broiling

Place wagyu slices on a broiler pan or baking sheet and broil 4-6 inches from high heat for 1-2 minutes per side. Closely monitor to avoid burning.

Stir-Frying

Heat oil in a wok or skillet over the highest heat possible. Stir fry aromatics like sliced onions or peppers briefly. Add wagyu slices and continue stir-frying just 1-2 minutes until lightly charred but still rare inside.

Hot Pot

Swirl paper-thin slices into a simmering hot pot broth and let cook just until rare, about 30 seconds.

Don’t Overcook

Wagyu beef turns tough and dry when cooked beyond medium rare. Resist the urge to cook it further. For thin slices, rare to medium rare is ideal. Use an instant read thermometer to test doneness when searing.

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140°F

Remember, carryover cooking will raise the temperature 5-10 degrees after removing from heat.

Let It Rest

Once cooked, transfer wagyu slices to a plate and tent loosely with foil. Allowing 5-10 minutes rest time enables juices to redistribute through the meat. Skipping this crucial step means losing those flavorful juices onto your cutting board instead of your plate.

Slice Against the Grain

After resting, slice the wagyu across the grain into bite-sized pieces. Cutting against the muscle fibers yields the most tender, melt-in-your mouth texture.

Sauce and Serve

Take your wagyu experience over the top by serving with dipping sauces. Japanese favorites like ponzu, teriyaki or yuzu kosho add an incredible flavor pop. Garlic-soy or sweet chili also pair well. For ultimate indulgence, drizzle with truffle oil and microgreens.

Best enjoyed immediately while hot, thin wagyu slices make sublime additions to fried rice or noodle dishes. Toss them into green salads, sliders or rice bowls too. However you choose to serve it, perfectly seared thin wagyu is a extraordinary treat.

Handling Leftovers

When cooked properly, thin sliced wagyu rarely leaves leftovers. But you can refrigerate any remains for up to 4 days. Gently reheat in the microwave or a pan over low heat just until warmed through. Avoid re-searing at high heat.

Mastering Thin Sliced Wagyu Techniques

Now that you know how to cook thin sliced wagyu, let’s go over some essential techniques for truly mastering this incredible ingredient:

Buy from a Trusted Source

With premium prices commanded by wagyu beef, fakes abound. Source yours from a reputable supplier like Wagyu Master or Holy Grail Steak Co. who deal in authentic Japanese wagyu. Their strict standards ensure the real deal.

Look for Extensive Marbling

The hallmark of great wagyu is the fine lace-like webbing of fat marbling running through the meat. Top quality cuts should feature marbling resembling white snowflakes or lace throughout the red meat. This intramuscular fat provides succulence and rich flavor.

Slice Fresh

Pre-sliced wagyu loses freshness quickly. For best texture and taste, buy thicker cuts then slice them yourself immediately before cooking. Use an ultra-sharp knife for clean, thin slices. Partially freezing the beef makes this easier.

Cook Even Thickness

Practice your knife skills for uniform slices to promote even cooking. Irregular or extra thick slices will have varying doneness. Careful prep means better results.

Maximize Browning

That flavorful browned crust requires high heat. Let the beef sear undisturbed to fully brown through pan contact rather than steaming. Avoid poking or moving it as it cooks.

Cook in Batches

Crowding the pan steams instead of searing. Cook wagyu in small batches for proper searing. Resist overloading the pan.

Preheat Pan or Grill

Searing demands serious heat. Always preheat your cooking surface until smoking hot before adding beef. Don’t put room temperature meat onto a cold pan.

Monitor Temperature

Cooking times vary based on thickness and method. An instant read thermometer eliminates guessing doneness. Cook sliced wagyu to 125°F for rare, 130°F for medium rare.

Avoid the Oven

Lengthy oven cooking promotes moisture loss. Stick to quick, high-heat cooking methods ideal for thin slices.

Embrace the Fat

Wagyu’s fat content keeps it succulent, even when cooked hard over high heat. Don’t be afraid to sear any fatty edges for rendered, crispy perfection.

Skip Extra Fats

Avoid basting cooking wagyu in butter or oil. Added fats only mask the glorious beef flavor. Let salt and pepper take the lead.

Frequently Asked Questions

If you’re new to wagyu beef, chances are you have a few questions about cooking it. Here are answers to some of the most common queries:

What’s the best cut of wagyu for thin slicing?

Tenderloin, sirloin, ribeye and strip steak. Their tenderness and marbling are ideal for quick searing. Avoid tougher brisket or chuck.

Should I freeze wagyu before slicing it?

Partially freezing makes slicing easier, but fresh never frozen beef has superior texture and taste.

What temperature should I cook sliced wagyu to?

No more than medium rare, around 125°F internal temp. Cooking further dries it out.

How long do I cook thin wagyu slices?

1-2 minutes per side over very high heat. Longer cooking over high heat risks overcooking.

Can I reuse marinades used on raw wagyu?

Never reuse marinades touche