Best Way To Cook A5 Wagyu Steak - Japanese Steak Recipe

Ingredients

• 200 g A5 Wagyu Top Blade Steak (3/4‑inch thick, trimmed, from Kagoshima Prefecture; high marbling)
• 1 tsp Sea Salt (Kosher or fine sea salt)
• 0.5 tsp Black Pepper (Freshly cracked)
• 1 large Garlic Clove (peeled and sliced thin on a mandolin)
• 1 small Onion (grated into a puree for the sauce)
• 2 tbsp Mirin (Japanese sweet rice wine)
• 1 tbsp Soy Sauce (Japanese low‑sodium soy sauce)
• 30 g Watercress (for garnish)
• 1 medium Bell Pepper (optional, sliced for garnish and pan‑roasted veg)
• 1 small Carrot (optional, sliced for garnish and pan‑roasted veg)

Instructions

1. Prepare Ingredients

   Peel the garlic clove and slice it thinly on a mandolin; grate the onion and press it through a fine mesh to make a smooth puree; measure 2 tbsp mirin and 1 tbsp soy sauce; season both sides of the steak with 1 tsp salt and ½ tsp freshly cracked black pepper.

   Time: PT3M

2. Preheat Skillet

   Place the cast‑iron skillet over medium‑high heat until it is smoking hot (about 2 minutes). No oil is needed because the Wagyu fat will render.

   Time: PT2M

   Temperature: medium‑high

3. Sear the Steak

   Lay the steak in the hot skillet. Let it sear, flipping every 1½ minutes. Total cooking time about 6 minutes (3 minutes per side) until the internal temperature reaches 130°F (55°C) for medium‑rare.

   Time: PT6M

   Temperature: medium‑high

4. Rest the Steak

   Transfer the steak to a cutting board and let it rest for 2 minutes before slicing.

   Time: PT2M

5. Crisp the Garlic Chips

   Tilt the skillet to pool the rendered fat, add the sliced garlic, and fry until golden brown (about 1 minute). Remove immediately with tongs to prevent burning.

   Time: PT1M

   Temperature: medium‑high

6. Make the Japanese Steak Sauce

   Add the onion puree to the skillet, stir until it begins to caramelize (≈1 minute). Pour in mirin and soy sauce, bring to a boil, then reduce until the mixture thickens into a glossy glaze (≈2 minutes).

   Time: PT3M

   Temperature: medium

7. Plate and Garnish

   Slice the rested steak against the grain into thin strips. Arrange on plates, garnish with watercress and optional roasted peppers, drizzle the glaze, top with the crispy garlic chips, and finish with a generous crack of black pepper.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

5 g

Fat

48 g

Fiber

0 g