Seared A5 wagyu with salt and wasabi
A5 Wagyu and Kobe Beef · serves 2 · 15 minutes
A5 is the top grade in Japan's beef scoring, given for the heaviest marbling and best yield. Kobe is a protected name for beef from Tajima cattle raised in Hyogo. The fat melts at a low temperature, so cook it briefly and serve small portions.
Ingredients
200g A5 wagyu steak
fresh wasabi
flaky sea salt
1 lemon wedge
Method
- 1
TEMPER
Take the beef out 20 minutes before cooking and salt it lightly on both sides.
- 2
SEAR
Heat a dry pan until very hot. Sear the steak for 60 to 90 seconds a side. It makes its own fat, so add no oil.
- 3
REST
Rest it on a board for 3 minutes, so the juices settle.
- 4
SLICE
Slice against the grain into thick pieces and serve with wasabi, flaky salt and a squeeze of lemon.
The fat is intense. Two or three slices a head is plenty.
