Wagyu beef has become synonymous with luxury and indulgence. Known for its extensive marbling, tender texture and rich, buttery flavor, this Japanese beef is unlike any other. While wagyu can be enjoyed in hearty cuts like ribeyes or tenderloins, it’s also delicious when sliced paper-thin and quickly seared or simmered in broth.

Cooking thin slices of this precious beef requires care and technique to avoid overcooking Follow this simple step-by-step guide to cook thin sliced wagyu beef to absolute perfection

Choose the Right Cut

The first step is selecting the right cut of wagyu for thin slicing The most suitable cuts include

• Sirloin
• Ribeye
• Tenderloin
• Strip Steak

These cuts are naturally tender with fine marbling. Thinly slicing across the grain maximizes tenderness Other tougher cuts like chuck or brisket are better suited for slow braising.

Prepare Your Meat Properly

Always allow wagyu to come to room temperature before cooking. Cold beef seared too quickly will toughen. Pat the slices dry with paper towels to remove excess moisture.

Lightly brush both sides with avocado, grapeseed or other high smoke point oil. Avoid olive oil which can burn. Season generously with salt and pepper. Other simple aromatics like garlic, thyme or rosemary can provide subtle flavor.

Resist over-seasoning or marinating, which can overpower the rich wagyu flavor. A simple rub of salt and pepper is all you need.

Choose Your Cooking Method

Thin wagyu slices cook quickly, so high heat fast cooking methods are best. Consider pan searing, grilling or broiling for 1-2 minutes per side. Stir-frying and hot pot cooking also work well.

Pan Sear

Heat a cast iron or stainless steel pan over high heat until very hot. Add just enough oil to lightly coat the pan. Carefully lay the wagyu slices in the pan without overcrowding. Sear for 1-2 minutes until lightly charred, then flip and repeat on the other side.

Grill

Preheat your grill as hot as possible. Lightly oil the grates then add the slices. Grill for 1-2 minutes per side. Resist the urge to move or press on the beef while cooking.

Broil

Place wagyu slices on a baking sheet and broil 4-6 inches from high heat for 1-2 minutes per side. Keep a close eye to avoid burning.

Stir-Fry

Heat oil in a wok or skillet over very high heat. Add sliced onions, bell peppers and/or other quick cooking vegetables. Stir fry for 1 minute then add wagyu slices. Continue stir-frying another 1-2 minutes until beef is lightly charred but still rare inside.

Hot Pot

Add paper-thin slices to a simmering broth filled hot pot. Let cook just until rare, about 30 seconds.

Don’t Overcook

Resist the urge to cook wagyu beef beyond medium rare. This delicate, well-marbled beef turns tough and dry when overcooked. Use an instant read thermometer to test for doneness.

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140°F

Remember the beef will continue cooking a bit more as it rests.

Let It Rest

Once cooked, transfer wagyu to a plate and tent loosely with foil. Allowing it to rest 5-10 minutes gives the juices time to redistribute through the meat. Skipping this step means losing those flavorful juices onto your cutting board instead of your plate.

Slice Against the Grain

After resting, thinly slice the wagyu against the grain into bite-sized pieces. This gives you the most tender bite.

Sauce and Serve

Take your wagyu experience over the top by serving with dipping sauces. Japanese classics like ponzu, teriyaki or yuzu kosho add an amazing pop of flavor. Garlic-soy or sweet chili sauce also pair nicely. For a restaurant touch, drizzle with truffle oil and parsley.

Best enjoyed while hot, wagyu beef is excellent alongside fried rice or noodles. You can also toss thin slices into salads, sliders or rice bowls. However you choose to serve it, perfectly cooked thin sliced wagyu is a sublime treat.

Handling Leftovers

Cooked properly, thin wagyu slices rarely leave leftovers. But you can store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or a saucepan over low heat just until warmed through. Avoid recooking at high temperatures.

Mastering the Basics

Now that you know how to cook wagyu beef slices, let’s go over some essential tips and techniques to truly master cooking this incredible ingredient.

Buy from a Trusted Source

With wagyu commanding premium prices, fakes and imitations abound. Source your wagyu from a reputable supplier like Wagyu We Trust who deals in authentic Japanese wagyu beef. Their strict standards ensure you get the real deal.

Look for Extensive Marbling

The hallmark of great wagyu is the fine web of fat marbling running through the meat. Premium cuts should feature marbling that resembles white lace or snowflakes throughout the red meat. This fat is what makes wagyu so succulent and flavorful.

Use Fresh Slices

Pre-sliced wagyu loses freshness quickly. For best results, buy thicker cuts like ribeye then slice them yourself immediately before cooking. A sharp knife ensures clean, thin slices. Partially freeze beef for easier slicing.

Cook Slices Evenly

Practice your knife skills to slice wagyu evenly for uniform cooking. Irregular or overly thick slices will have varying doneness. Careful preparation leads to the best results.

Maximize Browning

That crusty brown exterior adds loads of flavor. Use high heat and resist the urge to poke or move the meat while cooking. Let it sizzle undisturbed to maximize browning through direct pan contact.

Cook in Batches

A crowded pan steams meat instead of searing. Cook wagyu in small batches. Don’t overcrowd the pan.

Pre-Heat Your Pan or Grill

Searing requires serious heat. Always start with a ripping hot pan or grill. Don’t add room temperature beef to a cold cooking surface.

Monitor Temperature

Cooking times vary based on thickness and heating method. An instant read thermometer takes the guesswork out of doneness. Cook to 125°F for rare or 130°F for medium rare to avoid overcooking.

Skip the Oven

The lengthy, dry heat of oven cooking can ruin wagyu’s texture. Opt for faster high-heat methods better suited to thin slices.

Embrace the Fat

That fat marbling does more than provide flavor. It keeps wagyu tender when cooking over high heat. Don’t be afraid to sear the fatty edges to render and crisp.

Add Flavor, Not More Fat

Avoid basting cooking wagyu in butter or oil. Additional fats mute the beefy flavor. Simple salt and pepper keeps the spotlight on the amazing wagyu.

Common Questions

If you’re new to cooking wagyu beef, you probably have some questions. Here are answers to some of the most frequently asked questions about cooking thin sliced wagyu beef.

What’s the best cut of wagyu for thin slices?
Tenderloin, sirloin, ribeye and strip steak work well. Their fine marbling and tenderness make them perfect for quick cooking. Avoid tougher cuts like brisket or chuck.

Should I freeze my wagyu beef before slicing?
Partially freezing makes slicing thinner and more consistent, but fresh never frozen beef has the best flavor and texture.

What temperature should I cook wagyu to?
Cook thin slices to no more than medium rare, around 125°F internal temperature. Any more than that and the meat dries out.

How long should I cook thin sliced wagyu?
1 to 2 minutes per side is ideal for pan searing or grilling. Longer over high heat risks overcooking.

Can I reuse marinades used on raw wagyu?
Never reuse marinades that touched raw beef due to potential bacteria contamination. Make extra marinade to use as a sauce.

What knife is best for slicing wagyu?
A sharp, thin slicing knife makes the cleanest, most consistent cuts. Agranto knives specially designed for wagyu provide superior performance.

Should I let wagyu rest after cooking?
Yes, resting for 5-10 minutes allows juices to redistribute through the meat. Skipping this makes the beef dry.

Can I cook wagyu beef from frozen?
Always thaw wagyu completely in the refrigerator before cooking. Cold spots lead to uneven cooking.

What side dishes go well with seared wagyu?
Compliment the rich beef with lighter sides like stir-fried vegetables, mushrooms or edamame. Fried rice or soba noodles also pair beautifully.

Cooking Thin Sliced Wagyu Beef Like a Pro

From pan searing to stir-frying, cooking thin slices of wagyu beef has never been easier. With a few basic techniques, top-notch ingredients and close attention, you can enjoy restaurant-quality wagyu in your own home. Savor melt-in-your-mouth tenderness and depth of flavor in every delectable bite.

Wagyu beef’s luxurious marbling softens cooking to higher temperatures making it ideal for quick searing and grilling. For thinly sliced cuts, cooking over high heat develops an amazing crust while keeping the inside a perfect medium rare.

Resist overcomplicating things. A simple seasoning of salt and pepper keeps the focus on the incredible flavor of the wagyu itself. Likewise, quick cooking concentrates the richness of the beef rather than burying it under heavy sauces.

While undeniably a splurge, experiencing true Japanese wagyu is a bucket list treat for any food lover. With a few expert tips, you can now achieve restaurant-quality results in your own kitchen. So gather your best ingredients, fire up the stove, and enjoy this amazing culinary indulgence.