How to Cook A5 Wagyu Tenderloin
Cooking A5 Wagyu tenderloin steaks is simple to do. Follow these step by step instructions and you'll be enjoying one of the most precious cuts of beef available.
The world’s most-exquisite beef, A5 Japanese Wagyu is notorious for its umami flavor and buttery finish.
Learning how to cook your A5 Japanese Wagyu is essential to getting the most out of the experience.
How to Defrost A5 Wagyu
Place your meat in your fridge for up to 48 hours to allow them to fully defrost the thicker the cut is the more time it needs. It is preferable to put the meat in the coldest section of the fridge for a better defrosting, away from the door.
Take the meat out of the fridge 15 minutes before cooking, and allow it to come to room temperature.
DO NOT: Do not defrost at room temperature. The fat in A5 Wagyu has a lower melting point than other beef. It will also develop bacterias which are not to be consumed. Also, never put A5 Wagyu in the microwave.
How to Cook A5 Wagyu
Portion size. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go. If you purchased a ±200g steak this is a good size to cook directly. If you are starting from a whole loin, you would need to portion it.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cooking. Sear the meat directly on a pre-heated pan for 1 to 2 minutes per side. There is no need to add oil or butter. The fat from the A5 will melt out and provide more than enough for cooking.