Ever heard of Miyazaki Wagyu steak? Miyazaki is one of the four regions on Kyushu, an island near the southern tip of Japan. The Wagyu from Miyazaki is famous for its cherry-red color and high concentration of marbling.
The breed of cow that is used is Kuroge Washu, also known as “Japanese Black”. It is one of four Wagyu breeds that exist today, Kuroge is the largest of the four cattle breeds. The Kyushu cattle are raised for 30 months on a special diet of wheat, rice, corn, and barley that promotes “shimofuri” the highest quality of marbling. The care and diet of the cattle on Kyushu results in this ultimate luxurious, and flavorful steak.
A5 Wagyu beef from Miyazaki prefecture is among the finest, most elegant (and expensive) brands of beef in the world. A highly sought-after selection of A5 Japanese Miyazaki Wagyu is Miyazakigyu, which is world-renowned for its intricate, snowflake-like marbling. Miyazakigyu exhibits a buttery, tender texture that offers an elite eating experience.
Ready to try this exquisite cut of meat? Well, you can go to an expensive steakhouse and pay roughly $35-$45 per ounce, or you can cook your own. Order online from Holy Grail Steak or The Wagyu Shop and enjoy temperature-controlled, overnight shipping.
How to Cook
Japanese A5 Wagyu requires little technical skill to cook properly, but it does demand that you check your standard steak knowledge at the door. Every cut of A5 beef is extremely fatty compared to other steaks. This delicate and rich fat can make up to more than 60% of the steak, is what makes it melt in your mouth.
Prep
Cooking the A5 Wagyu steak over an open flame would create flare-ups and then you run the risk of burning this expensive steak. It is recommended to use a cast iron skillet.
Season
Open the steak and let it come to room temperature before seasoning. Use freshly cracked black pepper and kosher salt to season both sides. This simple seasoning will create a crusty exterior that will balance the succulent flavor inside.
Sear
The hotter the skillet is the better, since we are going for a quick sear. This is why it is recommended to use a cast Iron skillet since they retain heat the best. Since the A5 is extremely rich and fatty, you don’t need to add any oil. Just place the steak in the hot skillet for 1 minute per side.
Serve
Let the meat rest for about a minute before slicing and serving. Pair your Wagyu steak with simple sides such as sautéed mushrooms, baked potatoes, or roasted vegetables.