How to cook a perfect Kosher Wagyu Steak

Step 1) Defrost your Kosher Wagyu Steak.

For tips on how to defrost a kosher wagyu steak click here.

Step 2) Place your steak on a cooling rack and use fine salt to lightly brine the steak. 

Never use this step for Skirt Steak due to high salt content.

Step 3) Place your salted steak in the fridge anywhere from 30 minutes to 24 hours. 

If you're looking to build extra crust and flavor feel free to brine from up to 48 hours!

Step 4) Upon removing the steak from the fridge use a paper towel to wipe excess salt and moisture from the steak.

The dryer the steak the better the sear!

Step 5) Heat a pan to medium/high heat and cut a small piece of white fat off your steak in place of oil or margarine. 

Using the wagyu fat in place of oil will act as a beef tallow during the searing process.

Step 6) Once your pan is smoking hot, place the steak in away from you and sear for. 2 minutes on each side

Step 7) Pre-Heat your oven to 275 F

Step 8) Lower the flame to medium/low...

Now follow the below steps for the following steaks:

• Kosher Wagyu Shoulder Steak - Flip ever 3 minutes until the internal temperature reaches 115 F, approximately another 10-12 minutes.
• Kosher Wagyu Chuck Eye Steak - Flip ever 2 minutes until the internal temperature reaches 115 F, approximately another 8-10 minutes.
• Kosher Wagyu Petite Tender - Sear for another 2 minutes on each side. Temp isn't as important as building a nice crust.
• Kosher Wagyu Chuck Filet - Flip every 2 minutes until the internal temperature is 115 F, approximately another 10-12 minutes depending on thickness.

Step 9) While your kosher wagyu steak is cooking make sure to clean you cooling rack properly and place it on your cutting board.

Step 10) Place your steak on the cooling rack and onto a baking sheet of pan and place it in the over for 5-10 minuets until the internal temp reaches 130 for medium rare and 145 for medium. 

Step 11) Remove your kosher wagyu steak from the oven and rest in on the cooling rack...

...Now follow the below resting times for the following steaks:

• Kosher Wagyu Shoulder Steak - Rest for 8-10 minutes.
• Kosher Wagyu Chuck Eye Steak - Rest 8-10 minutes.
• Kosher Wagyu Petite Tender Steak - Rest for 10 minutes.
• Kosher Wagyu Chuck Filet - Rest for 10-12 minutes.

Step 2) Slice against the grain and enjoy!