A5 Wagyu Striploin

A rare and decadent treat. It literally will melt in your mouth.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 9 minutes
Course: Main Course
Keyword: A5 Wagyu, Crowd Cow, Steak, Wagyu
Cooking Method: Stovetop
Food Category: A5 Wagyu, Beef, Steak
FoodOrDrink: Food

Ingredients

  • 1 ea A5 Wagyu Striploin Steak No exceptions allowed
  • 1 ea Salt Very little
  • 1 ea Pepper Barely any, if any

Instructions

  • Bring your steak up to room temperature. Admire it. Try to avoid touching it too much with your hands as your body heat will begin rendering the fat.
  • Apply very little salt and pepper. Use photo for reference. Bring stainless steel pan to medium high or high heat. Do NOT add any butter or oil to the pan.
  • Place the steak in the pan. Depending on thickness and the pan temp, anywhere from 30 seconds to 3 minutes. The side that is in contact with the pan should be nicely caramelized when you flip it.
  • Finish cooking for about 75% as long as the amount of time needed on the first side. Use an instant read probe if you need to. I'd let it get to at least 130 before pulling and I'd suggest closer to 135. It will continue to rise a bit after you do. Now I know some steak pros out there are going to say that is overcooked. But for an A5 Wagyu striploin, you must fully render the fat or you're going to have a chewy piece of meat instead of melt in your mouth goodness.
  • You can see the melted fat not only in the pan, but splattered all over the stove. This is all naturally from the steak!
  • Let the steak rest a few minutes before slicing it into 1/2" to 3/4" strips. Savor every bite!!!!

Notes

  • I could go on and on in my notes about authentic A5 Wagyu beef (and I probably will).  This particular piece came from Kagoshima, Japan. 
  • A5 Wagyu is obviously a very rare treat due to the cost, but I’ve had great luck sourcing mine from Crowd Cow. 
  • This is not like American Wagyu.  The fat will melt in your hand as it has such a low melting point.
  • This is a VERY rich steak as you can tell by the marbling.  Each person is probably only going to be able to eat 2 or 3 slices.
  • Eat the slices while they are hot.  Cooled Wagyu can get “fatty” in texture.
  • An alternative method I’ve used is to slice the steak BEFORE cooking it.  And then I’ll cook one slice at a time.  Maybe 10 or 15 second on each of the 4 sides.  Guarantees each bite to be hot and caramelized
  • The mushrooms shown are my recipe for Sauteed Garlic Shrooms
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