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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

Wagyu Beef Steaks - The End Of Food Burnout

Posted: May 30, 2008
by: T.Alexander

When I was a kid I used to pray for a new vegetable….anything other than the English peas served in our school cafeteria. I didn’t realize it, but I was suffering from an early stage of “food burnout.” And as we get older, food burnout gets worse!  Well, I’ve got a remedy for this ailment…..Wagyu beefsteaks.


I already know your first question – what’s “Wagyu”?  Wagyu refers to Japanese beef cattle – “wa” means Japanese style and “gyu” means cattle. So let’s start with Japanese Kobe beef, the legendary highly marbleized beef that can cost upwards of $300 a pound. Kobe beef comes from Wagyu cattle but in order to be labeled Kobe, the meat must originate in Kobe Japan where it graded and tested to rigorous standards. With Japanese land constraints and price pressures, Wagyu cattle are now being raised in America and Australia. So essentially Wagyu is Kobe-style beef with all it’s wonderful eating quality only produced in a region that allows for more reasonable prices. Now that’s a formula for a gourmet.


Wagyu beef is valued because of the intense marbling that translates to a buttery, succulent taste and tenderness. There are more monounsaturated fats that melt at room temperature making Wagyu beef appropriate for a lower cholesterol diet. Slices of raw Wagyu beef are sometimes served sashimi- style but most Americans prefer it gently seared, like tuna, so that the meat is crisp on the outside and rare on the inside. Here are some key tips in preparing your Wagyu delicacy – bon appetit!

  1. 1st Rule – Do not grill Wagyu steaks – grilling can ruin the Wagyu taste experience.
  2. Allow the steak to reach room temperature before cooking
  3. Heat a non-stick griddle-type pan on high and add liberal pinches of rock or sea salt to the hot pan before adding the steak. (The sizzle of the salt combined with marbling fat produces a mouth watering caramelized crust. Wagyu steaks have their own natural coating so do not add butter or oil to the pan that can introduce flavors and mask the Wagyu taste.)
  4. Sear steak on both sides for 2 minutes each then reduce heat to medium low.
  5. Allow steak to finish cooking under reduced heat for 3 to 5 minutes, turning occasionally.
  6. Serve on a pre-warmed plate.
  7. Enjoy!

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