Follow these guidelines for preparing:

Wagyu steak grill time. You can add a bit of oil to the surface while you’re doing this. Once the oil starts to sizzle, add in the seasoned steaks. Pat the meat dry once it has reached room temperature, about 30 minutes.

Thin steaks can be seared on 1 side for 45 seconds, flipped once for 30 seconds, or for rare. Apply a light layer of oil to the grill and preheat the grill to 500 degrees. Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour.

Start by pan searing the steak in both sides until it has a golden crust. Then, place the steak and the pan in the oven. It’s technically a reverse sear method because you’ll start cooking steak in the oven and then finish it off by searing on a hot pan.

Follow these simple instructions to help you grill the perfect wagyu steak: Season several hours before cooking with salt and pepper. Before placing the filet mignon steaks on it, the grill should reach 500 degrees which ensures that the outer edge of the meat gets nice.

Three minutes tends to be the ideal time to cook wagyu beef on the barbecue, per side. Heat the pan over medium high heat. It’s going to sound like we’re preaching to the choir, but all you need to cook a great wagyu steak on your stove is a good cut of meat, high heat, and a good skillet or pan to cook it.

Season the steak on each side with salt and pepper. Place pan in a moderate to high heat. Cook for about 10 minutes (5 minutes on each side), then add in the onions.