I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted.
I noticed that a local supplier sells wagyu beef and it's close to $100 / kg and whilst it isn't something I'd have every night, I'd be interested in trying it out myself.
Having said that, being such an expensive cut of meat, I don't want to just dive in head first and ruin it so I was wondering if I there are any special techniques that need to be applied when cooking wagyu beef to "maximize" it's flavour, or at least to avoid ruining it?
Is it something an amateur could attempt or should it be left to the pros?
Best Answer
When you are dealing with very high end ingredients, it is more important than ever to let the product speak for itself.
At the restaurant, we rarely use Wagyu, but when we do it is fantastically simple: salt, fresh cracked black pepper. Sear and mark it on the grill, and finish in the oven. A little melted butter on it when it comes out, and that's all.
Do be aware that when you are cooking Wagyu (or, if you're very lucky, Kobe), you actually want to take it to at least medium rare, or even a little bit beyond. I know, that's heresy, and it's coming from a person who likes his steak cooked only to the point where a competent veterinarian could actually resuscitate it at the table. The reason is that when meat is as highly marbled as Wagyu (that is to say, when it has such a high distribution of intramuscular fats), you actually need to cook it further than a lean cut in order to melt the fat and extract all the flavour.
Beyond that, I would agree with Treblekicker. Practice on less-expensive steaks first. Learn how to really maximize the essential beefy flavour of a not-great steak; those lessons will make sure that as you move upwards in quality, you will be getting the most bang for your buck.
So for cooking steaks, a few guidelines:
That's all I can think of for now.