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How to Cook Japanese Wagyu: Strips, Ribeyes, Sashimi Caps and Filets

How to Cook Japanese Wagyu: Strips, Ribeyes, Sashimi Caps and Filets

The finest Japanese Wagyu from Miyazaki graces your table in mere minutes from start to finish.
  • Prep Time 5 Minutes
  • Cook Time 2-5 Minutes
 

Ingredients

  • 12 oz Japanese Miyazaki Wagyu Strip, Ribeye OR

  • Diamond Crystal Kosher Salt

  • 4 oz   Japanese Miyazaki Wagyu Filet OR

  • Freshly Ground Black Pepper

  • 4 oz Japanese Miyazaki Sashimi Rib Cap

  • Yuzu Kosho

Directions

  1. Sprinkle all sides of steaks with Kosher Salt and Pepper

  2. Bring steaks to room temperature

  3. Heat a heavy skillet over very high heat

  4. When the skillet is smoking hot, carefully add your steaks and sear for one minute on each side.  For Filets, you may want to also sear all sides for a minute or so.

  5. Remove from heat, let rest a minute

  6. Slice into ½ inch strips and serve

     

  7. Serving Ideas:

  8. Arugula Salad with balsamic dressing

  9. Simple Awesomeness: spread a thin layer of yuzu kosho across the top of the steak before slicing and serving

 

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen

 

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