How To Cook Wagyu Porterhouse Steak
Bring the wagyu steak to room temperature.
How to cook wagyu porterhouse steak. You can sear each side first on high heat and then reduce the heat to medium low. Using a small knife flatten the spices and gentle push into the flesh. Start your oven broiler with one oven rack at the top and one oven rack in the middle.
Kimio says that you should heat up your pan and sear your steak for a short time. Many kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast iron skillet until a crust develops on the outside leaving the center soft and barely cooked. This will take the chill off of the meat and make it cook evenly.
Cook wagyu porterhouse steaks as you would conventional beef porterhouses. How to cook the perfect porterhouse steak let the steak sit out on the counter for 30 minutes until it comes to room temperature. Prepare the steak for frying by gently and carefully patting the steak dry with paper towles before covering every single inch of the larger cut sides of the steak with ground natural sea salt flakes and freshly ground black pepper.
Sear wrap and rest searing is the best way to seal in your australian wagyu steak s buttery juices. Salt heat and wagyu fat equals crispy and delicious searing the surfaces of roasts and thicker steaks over 2 5 cm 1 inch in thick will help them to retain moisture during cooking and results in a nice browned colour. Pat with paper towels then rub a generous amount of the steak spice on both sides.
Japanese wagyu like foie gras and and white truffles is a shamelessly luxurious ingredient with a tenderness of texture and purity of taste that makes dry aged steak look like something you d. Allow the steak to be cooked under the reduced heat for about 3 5 minutes each side. Remove the wagyu beef from the refrigerator 20 minutes to 1 hour before you plan on cooking it.
Cook steak to medium and avoid under cooking in order for the wagyu beef to reach its maximum flavour point heat should penetrate through all the marbling. The natural marbling helps to baste your steak so in my experience you won t need to add oil to the pan. Sear one side of your steak for one minute then flip over and sear the other side for another minute kimio says.
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