7 TIPS FOR PREPARING WAGYU STEAKS

Thaw the meat. Place the meat in the vacuum bag in the refrigerator one day before preparation. One hour before cooking, you can place the steak on your work surface.
Preheat. Preheat your pan or grill thoroughly. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat will render out during searing.
Grilling. For a nice crust, grill your steak as hot as possible, but for as short a time as possible. Turn the steak after 1-2 minutes.
Indirect heat. As soon as the steak has reached the desired level of browning, remove it from the pan /grill. After a 2-3 minute resting period, place the steak back on the indirect heat setting.
Core temperature. Cook the steak, turning it several times, until it reaches the desired core temperature. We recommend medium-rare (52-54°C).
Meat thermometer. Tip : Use a good meat thermometer with a thin probe (1.5 mm) and a fast response time. This is the only way to ensure you achieve the perfect degree of doneness.
Let it rest. After cooking, let the steak rest for another 2-3 minutes. Then season the steak with coarse salt flakes . A good steak needs nothing more!