Wagyu Steak- Japanese Style

Japanese Style Steak is amazingly simple to prepare and cooks perfectly every time.  If you are unable to find Wagyu in the market, then look for a USDA prime cut of marbled beef.  This steak is so incredibly good that you really don’t need any sauce with it; but if you choose to use some I recommend a nice Japanese BBQ sauce.

Once in awhile I crave a perfectly cooked melt-in-your-mouth Japanese steak.

Although you may not be able to find Wagyu beef where you are, you can still make the perfect Japanese style steak.  Everyone has heard of Kobe beef.  Kobe beef is a type of Wagyu (和牛), which means “Japanese beef”.  There are strict rules for how Wagyu is graded.  A5 represents the highest quality beef.  Although wagyu can be expensive, it is arguably the most delicious beef that can be found anywhere.  Grading is tied to texture, firmness and fat rating- but the beef with the best flavor is marbled so that when it’s cooked, the meat is infused with fats that give it a satisfying and flavorful taste.  Look for a high quality cut of beef that is marbled throughout- skirt steak and rib steaks work perfectly if the meat is marbled throughout.  Filet Mignon is also a good cut to use when making this recipe.

In Japan steak is tender and full of flavor. Perfect steak demands the perfect recipe, and when I cook my steak Japanese style the only ingredients I need are salt, pepper, butter, garlic, and of course an amazing cut of marbled beef. Japanese steak is usually sliced into pieces before serving. This makes it easy to eat with chopsticks and dip in sauce if desired.

Japanese steak is often served with a variety of dipping ingredients.  Fresh wasabi, ponzu with a little grated radish, sea salt, etc.  White Horseradish can also be used- in Japan it is called Yama-Wasabi (which translates to “Mountain Wasabi.”

When eating Japanese steak, remember to enjoy the experience of eating the meat.  Savor the flavor and the  texture, and don’t overpower it with sauces and spices.  Savor the wagyu for what it is and you will find yourself eating this steak again and again.

Wagyu Steak- Japanese Style

Japanese Style Wagyu Steak is delicious and easy to make.  You will need a piece of foil to wrap the steak in so that it can rest after cooking.  Resting allows the heat from the outside of the steak to permeate into the inside of the meat and warm it up without overcooking.  The garlic chips make a great topper but be sure to take them off the griddle before they burn.  I use lightly salted butter to be sure that it give the garlic chips the perfect flavor.

5 minutes 10 minutes 1 Steak
PREP 5 minutes
COOKING 10 minutes
YIELD 1 Steak


  • 1/2 lb marbled beef steak (3/4 inch – 2 cm thick)
  • 1 TBSP butter
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  • Cut the garlic into thin slices.
  • Rub the salt and pepper into the steak on both sides.
  • Sauté the garlic in the butter for 3-4 minutes over medium heat until the garlic is browned.

  • Turn the heat up one notch to med/med-high.  Push the garlic aside and add the steak.

  • Brown the steak for three minutes.  Remove the garlic chips and set aside.

  • Turn the steak and cook for 2 1/2 more minutes (this is for a 3/4 inch thick steak to medium rare wellness).

  • Remove the steak from the heat, wrap in foil, and allow it to rest for 3 minutes.

  • Unwrap the steak.  Slice into strips, pour the drippings from the pan over it, and top with garlic chips.

  • Serve.


  • Don’t skip the step where you rest the steak.  This step is crucial to the cooking process.
  • Adjust the cooking time for your steak.  Add about 30 seconds on each side for each additional cm of thickness.


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