Learn how to cook A5 wagyu steak like a pro! In this video, I’ll show you the best way to prepare and cook A5 grade Japanese wagyu, the highest grade of Japanese beef.
Learn steakhouse secrets to achieve the perfect crust while keeping the interior melt-in-your-mouth tender. I also cover the Japanese beef grading scale and will show you how to spot authentic wagyu. I’ll also show you how to make a delicious Japanese steak sauce recipe to go with your steak.
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✚ RECIPE ✚
Wagyu Steak Recipe ▶ https://norecipes.com/wagyu-steak-japanese-sauce/
✚ INGREDIENTS ✚
1 A5 Wagyu beef steak (200-300 grams)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic (peeled)
1 tablespoon onion puree
2 tablespoons mirin
1 tablespoon soy sauce
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INDEX:
0:00 Intro
0:14 What is Wagyu
0:33 Japanese Beef Grading Scale
1:13 Ingredients
1:58 Prep
3:11 Cooking Wagyu Steak
4:54 Japanese Steak Sauce
5:45 Slicing & Plating Wagyu Steak
6:36 Taste Test
#wagyu #wagyubeef #kobebeef #wagyusteak
12 Comments
Can’t wait!!!!!
Firstly, today is July 1st in Lunar Calendar, we Vietnamese eat vegetarian dishes and tonight you post a video about wagyu?!?!? So insensible!!! 😅
One of the reasons why I decided to subscribe to the channel is that Marc himself is not only a chef but also like a food scientist teaching us science behind cooking, a tour guide showing us Japanese traditions, history. We really don't deserve him.
Hey Marc😃I never knew Wagyu if NOT from Japan is NOT WagyuYour A5 Wagyu Steak has Excellent marbling😁Nice crust on your steakI like how you made that sauceThat looks really delicious😋Award WinningYour taste test says it all😊An Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hello Mark I’ll be grilling up a A5 Kagoshima New York Strip very soon. I bought $1,000 worth of a Full roast & sliced it into steaks . Thank You So Much for this Delicious Recipe 🙏✅ Take Care from Los Angeles 🇺🇸🇯🇵
Hiiiiiiiiiii 😂 yummy 😋 thanks nice information.
I learned from MiddleEats that grated onion/onion juice is often used in Middle Eastern cuisines to tenderize very tough cuts of beef and lamb, along with low and slow braising. Seeing the same ingredient used on arguably one of the most expensive, highest quality cuts of beef is fascinating, although it’s used in a completely different way.
I don’t know if I’ll ever be brave enough to prepare such a special piece of beef, but I’ll definitely follow your recipe if I do.
Thanks Marc; I love your beef and tomato stir fry and have made it multiple times already this summer. My dinky deck garden has produced an explosion of tomatoes, and that stir fry is my husband’s favorite way to use them up. My favorite is picking them off the vine, brushing off the dirt and eating them messily outside before anyone notices me.
My mouth physically started to water, the second you put the watercress onto that black backing. Man, you're such a master of shape an colour, it always makes me jealous. Fantastic job, bro!
For me as an argentinian guy, 200 grams is just to start 🤣
Always educational — and delicious! 🍽️
Looks delicious! I think its so smart how you were able to use all of the delicious wagyu fat for the sauce and bell peppers
4:41 130 F ≠ 155 C. If you heated a steak to 155 C it would be 311 Farenheit, and you would have a terribly burnt steak even for people who like well done.