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When properly cooked to rare or medium-rare, a Wagyu ribeye, for example, bursts with a rich, buttery onset, followed by a harty, meaty finish that lingers on the palate.

The dense marbling lends Wagyu to preparing it in other ways such as raw, as in steak tartare and carpaccio, or fleetingly cooked in the traditional Japanese shabu shabu, in which the transparent slices of sirloin or tenderloin are dredged through a hot-water bath and placed on steaming rice.

Take steaks out of the fridge about 20 minutes before you start cooking them and let them come to room temperature. Pepper the meat only before cooking and add salt after cooking as the salt will only draw moisture out of your steaks. Wagyu steaks should not be seared quite as hot as other meat. The meat is very delicate and the fat melts very quickly, it does not respond well to searing at extremely high temperatures.

Heat your pan or grill to a moderate but hot temperature, put a little oil on your steaks. Grill the meat on both sides to a good colour and then take off the direct heat. Let the heat now slowly get into the meat. All this is done in 3-4 minutes.

Cook your steak rare to medium-rare maximum to have the full effect of its delicious flavour.

Overcooking will melt the delicate marbling that imparts Wagyu beef's inherent flavour and tenderness, causing it to become tough and chewy. Let the steak rest for a few minutes before carving, this is very important. Now ENJOY!

Cooked correctly (the words "well done" and Wagyu do not go well together) the meat is absolutely awesome! It is smooth, velvety, and incomparably sweet with a subtle tang that lingers on the palate like rare perfume.


© Northumbrian Wagyu 2017

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