How do you cook Wagyu Beef, also known as, Kobe Beef?
If you try to treat a Wagyu steak as if you were cooking beef, you will be sorry you did, and you will look down at your plate and say, “Damn, I spent that much money on this?” Don’t do that. Think about quick-sear cooking techniques for things like rare tuna and foie gras, not about steak. If you do it right, you may just acquire an addiction for life. Open flames, preheated cast iron and Wagyu beef are friends. Good friends. A quick sear of thin pieces in a very hot flame works wonders, and if you are lucky enough to have a thick steak, you want it absolutely seared and crispy on the outside and raw and quivering on the inside, even if you do not normally eat your steak this way. You can use an intensely preheated cast iron pan or grill to achieve this effect, but you cannot allow the steak to remain in contact with heat for long enough to melt all the fat and cause it to drip out of the internal structures of the meat, or you will end up with boringly tough, dry, expensive meat. Wag
