Steak Cooking Guidelines

We think these Wagyu steaks are among the best in the world, and need little more than salt and pepper. We recommend cooking to medium rare to enjoy the full spectrum of their natural flavor.


Searing


Take the steak out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Season your steak with salt before you cook to draw out excess moisture and ensure a rich brown crust.In a very hot skillet, heat canola oil or butter. Sear evenly on both sides, turning frequently. Your preferred doneness determines the cook time, which can vary from 3 to 9 minutes per side depending on the cut and thickness. 


Grilling


Take the steak out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Season your steak with salt before you cook to draw out excess moisture and ensure a rich brown crust. Make sure you clean your grill grates well before you begin. Get the grates as hot as possible. Make sure to turn often and cook evenly. Your preferred doneness determines the cook time, which can vary from 3 to 9 minutes per side depending on the cut and thickness. 


Resting and Serving 


After you cook your steak to your desired temperature, make sure to let it rest before you carve. This allows the juices to redistribute. Allowing 5 minutes of rest for every inch of steak is a good rule of thumb.Cook the steak to an internal temperature of at least 125ºF -135ºF depending on your preferred doneness, because it will continue to rise in temperature after leaving the oven.   


Temperature Guide

Rare: 125°F - 130°F 

Medium Rare: 130°F - 135°F 

Medium: 140°F - 145°F 

Well Done: 160°F and higher