When I get together with fellow food blogger Tintin Samsyudin from Tinsyam, I make two recipes. The first is Slow Roasted Lamb Leg Steak with Barbecue Sauce. The second is Grilled Wagyu Beef Steak with Roasted Pepper Sauce. She purchased Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that comes from an Indonesian feedlot and slaughterhouse. Wagyu beef usually has a lot of soft, marbled fat, more monounsaturated fats, and less cholesterol than regular beef. It also has more omega-3 and omega-6 fatty acids. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.
Wagyu beef topside steak is quite lean, i mean the marble point is 4-5 out of 12. It is not as good as tenderloin, sirloin, or ribeye, so Wagyu beef steak is not an elite cut of beef. Wagyu topside steak needs to be cooked medium-rare or less if you want it to be very tender. This is because it doesn’t have any soft, marbled fat that is spread out in the meat. Because of this, wagyu topside is usually cooked whole or in a very large chuck using a slow oven roast method until it reaches 60–65 °C, which means it is medium-done in the middle or thickest part.
Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. You can tell it’s not melted like my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce because it has 8–9 marble points, but it wasn’t hard to cut or chew. I even cook the other piece of wagyu topside until it’s well done, as asked. The meat is chewable, but a little too dry for me to lick.
Roasted pepper sauce for the grilled wagyu beef made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper. I love charred and caramelized roasted pepper, and I like to use it to make Roasted Pepper Pesto Sauce with my own homemade sun-dried tomato sauce. Besides the roasted pepper sauce, I add some pickled fresh green peppercorns to make the food taste different when we chew it. I served the wagyu steak with mashed sweet potatoes that I mixed with steamed russet potatoes. This time, there was no cream on the mashed sweet potatoes. We also had 2007 Rosemount Grenache Shiraz red wine, which has a slightly sour and tangy taste but is still a nice addition.
How to Cook Wagyu Beef Topside for Maximum Tenderness and Flavor
Wagyu beef topside is considered one of the most luxurious and decadent cuts of beef. With its extensive marbling and rich flavor, cooking wagyu topside properly is key to experiencing its melt-in-your-mouth texture and buttery taste.
Follow this complete guide to learn how to cook wagyu beef topside to tender, juicy perfection every time.
What is Wagyu Beef Topside?
Wagyu beef comes from a breed of cattle native to Japan and known for its heavy marbling that results in remarkably tender, flavorful beef.
Topside is a lean cut taken from the back end of the animal, around the hip/rump region. It sits between the sirloin and silverside.
While not as marbled as ribs or chuck, wagyu topside still contains delicate veins of fat running through the meat that impart plenty of moisture and beefy flavor when cooked correctly.
Choosing a Wagyu Beef Topside
When purchasing wagyu topside, you want to look for:
- Good marbling – Thin white lines of fat visibly running through the meat
- Bright red color with no brown spots
- Firm, springy raw texture that pushes back when pressed
- Uniform shape, 2-3 lbs in size
High quality wagyu comes from the unique genetics of the cattle. For authentic wagyu beef topside, purchase from a reputable butcher or meat supplier.
Preparing Wagyu Topside for Cooking
Proper preparation is key to ensuring your wagyu beef topside comes out tender and juicy:
- Remove any butcher’s string or packaging and pat completely dry with paper towels
- Allow the meat to come to room temperature before cooking
- Generously season all over with salt, pepper, and any other spices like garlic powder or rosemary
- Let the seasoned meat rest for 10-15 minutes before cooking to allow spices to penetrate
- Tie with butcher’s twine to maintain an even shape if needed
How to Cook Wagyu Beef Topside – 3 Best Methods
- Oven Roasting
Roasting utilizes low, gradual heat to slowly render the fat and connective tissue. This results in uniformly cooked, fork-tender meat.
- Preheat oven to 275°F
- Place wagyu topside fat side up on a wire rack set inside a roasting pan
- Roast for approx. 90 minutes until internal temp reaches 135°F for medium-rare
- Baste every 20 minutes with pan drippings to prevent drying out
- Rest for 20-30 minutes before slicing against the grain
- Braising
Braising tenderizes the meat by slowly simmering it in flavorful liquid. The result is succulent, fall-apart wagyu beef.
- Brown wagyu pieces all over in a pan then transfer to a Dutch oven
- Add broth, wine, and aromatics like onions, garlic, and herbs
- Braise covered on low heat for 2-3 hours until very tender
- Remove meat and reduce braising liquid into a sauce
- Grilling
The high dry heat of grilling yields a crispy charred exterior while keeping the inside moist and medium-rare.
- Pat wagyu topside dry and coat with oil, salt, and pepper
- Grill over high heat for 3-5 minutes per side until well browned
- Move to lower indirect heat on the grill and cook to desired doneness
- Let rest 5 minutes then slice. Serve with grilled veggies or chimichurri sauce.
Vital Tips for Cooking Wagyu Topside
- Always let the meat come to room temp before cooking
- Use a meat thermometer for perfectly cooked results
- Keep heat on the lower side to render fat slowly without overcooking
- Allow ample resting time before slicing to redistribute juices
- Cut against the grain for maximum tenderness
Common Mistakes to Avoid
Avoid overcooking wagyu topside by steering clear of these errors:
- Cooking from fridge-cold temperatures
- Using high heat that toughens the proteins
- Neglecting to tie into a uniform shape
- Cutting into the meat right away instead of letting it rest
- Slicing with the grain which makes the beef chewy
Serving Suggestions
Delicious ways to serve your tender, juicy wagyu topside steak:
- With chimichurri, béarnaise, or red wine sauce
- Alongside roasted asparagus, Brussels sprouts, or potatoes
- On arugula salad with shaved parmesan
- With garlic mushrooms or caramelized onions
- On toasted baguette for wagyu beef sandwiches
Let the wagyu shine by keeping sides and sauces simple. A cooked to perfection wagyu topside steak needs little adornment!
The Takeaway on Cooking Wagyu Beef Topside
When handled with care, wagyu beef topside yields exceptionally flavored, velvety meat that lives up to its reputation as a premium cut. Low, slow cooking and proper resting are key.
For melt-in-your-mouth wagyu topside every time, follow these tips for roasting, braising, grilling, and more. Now go enjoy some of the most delectable beef you can experience!
How to Make Wagyu Topside Steak:
- Preheat your grill pan or barbeque grill
- Spice up the wagyu topside steak with black pepper and salt, making sure it’s covered all over.
- Cover the top side of the wagyu with cling film and let it sit for 30 minutes.
- Pour the olive oil and melted butter over the seasoned wagyu topside steak right before you sear it in a pan.
- It took about 1 minute on a cast iron pan or grill to get a nice crusty and charred top on the wagyu steak. 5-2 minute each side .
- Check to see how done the wagyu beef steak is (medium rare is best) and serve it with roasted pepper sauce.
- 2 large red bell pepper
- 2 large green bell pepper
- 6 cloves garlic
- 1 large onion, peeled,diced
- 4 tbsp olive oil
- 1/2 cup water
- salt and pepper to taste
Dentist chef, just a dentistry student who practice the dentist’s cooking recipes in a dentist’s kitchen
When I get together with fellow food blogger Tintin Samsyudin from Tinsyam, I make two recipes. The first is Slow Roasted Lamb Leg Steak with Barbecue Sauce. The second is Grilled Wagyu Beef Steak with Roasted Pepper Sauce. She purchased Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that comes from an Indonesian feedlot and slaughterhouse. Wagyu beef usually has a lot of soft, marbled fat, more monounsaturated fats, and less cholesterol than regular beef. It also has more omega-3 and omega-6 fatty acids. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.
Wagyu beef topside steak is quite lean, i mean the marble point is 4-5 out of 12. It is not as good as tenderloin, sirloin, or ribeye, so Wagyu beef steak is not an elite cut of beef. Wagyu topside steak needs to be cooked medium-rare or less if you want it to be very tender. This is because it doesn’t have any soft, marbled fat that is spread out in the meat. Because of this, wagyu topside is usually cooked whole or in a very large chuck using a slow oven roast method until it reaches 60–65 °C, which means it is medium-done in the middle or thickest part.
Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. You can tell it’s not melted like my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce because it has 8–9 marble points, but it wasn’t hard to cut or chew. I even cook the other piece of wagyu topside until it’s well done, as asked. The meat is chewable, but a little too dry for me to lick.
Roasted pepper sauce for the grilled wagyu beef made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper. I love charred and caramelized roasted pepper, and I like to use it to make Roasted Pepper Pesto Sauce with my own homemade sun-dried tomato sauce. Besides the roasted pepper sauce, I add some pickled fresh green peppercorns to make the food taste different when we chew it. I served the wagyu steak with mashed sweet potatoes that I mixed with steamed russet potatoes. This time, there was no cream on the mashed sweet potatoes. We also had 2007 Rosemount Grenache Shiraz red wine, which has a slightly sour and tangy taste but is still a nice addition.
- 2 wagyu topside steaks, 300 grams each (a premium cut would look better).
- 2 Tbsp olive oil
- 1 Tbsp melted butter
- 1 Tbsp coarsed seasalt
- 2 Tbsp freshly grounded black peppercorn
How to Cook a Wagyu Ribeye at Home (Perfect Every Time)
FAQ
What is the best way to roast Wagyu topside?
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Is Wagyu Topside good?
What is the best way to cook Wagyu beef?