As an award-winning chef with years of experience working at Michelin-starred restaurants around the world, I have cooked countless steaks in my career.
And let me tell you, there’s nothing quite like a perfectly cooked Wagyu flat iron steak.
How do you cook Wagyu flat iron steak? Season the Wagyu flat iron steak with salt and pepper. Preheat a cast-iron skillet on high heat. Sear the steak for 3-4 minutes per side for medium-rare. Rest the steak for 5-10 minutes before slicing against the grain to serve.
This flavorful cut of meat is prized for its tenderness and marbled texture, making it a favorite among beef lovers everywhere.
Read on for a complete guide for cooking the perfect Wagyu flat iron steak every time.
In This Article
What Is Wagyu Flat Iron Steak?
Before we dive into the cooking process, let’s talk about what Wagyu flat iron steak actually is.
Wagyu beef comes from Japanese cattle breeds that are known for their high levels of marbling, resulting in a slice of more flavorful and tender meat.
The flat iron steak comes from the shoulder of the cow and is a relatively new cut that has gained popularity recently due to its great flavor and affordable price point in comparison to the more expensive cuts.
When you combine the two, you get a delicious and luxurious cut of beef that’s a must-try for any steak lover.
Selecting and Preparing Your Wagyu Flat Iron Steak
To start, you’ll want to find a high-quality Wagyu flat iron steak. Look for one that has even marbling throughout and is a deep red color.
You can typically find Wagyu beef at specialty butcher shops or online.
Before cooking your steak, it’s important to let it come to room temperature. This allows for even cooking throughout the meat.
Season your steak generously with salt and pepper and let it sit for about 30 minutes while you prepare your cooking equipment.
How To Cook Wagyu Flat Iron Steak
When cooking your Wagyu flat iron steak, you can use a few different methods.
Here are some of the most popular ways I recommend:
Grilling is a popular method for cooking steaks and works well for Wagyu flat iron.
Preheat your grill to high heat and place your steak on the hot grates.
Cook for 2-3 minutes on each side, then move the steak to a cooler part of the grill to finish cooking.
Let the steak rest for a few minutes before slicing and serving.
Pan-searing is another great option for cooking Wagyu flat iron.
Heat a cast-iron skillet over high heat and add a little oil to the pan.
Place your steak in the pan and cook for 2-3 minutes on each side until a crust forms.
Finish the steak in the oven at 400°F for about 5-6 minutes until it reaches your desired level of doneness.
Let it rest for a few minutes before serving.
Sous vide cooking is a more advanced method for cooking steak, but it results in a perfectly cooked piece of meat every time.
Season your steak and vacuum-seal it in a bag.
Cook it in a water bath at 130°F for 2-3 hours, then sear it in a hot pan for a few seconds on each side to form a crust.
Serving Your Wagyu Flat Iron Steak
Once your steak is cooked to perfection, it’s time to serve it up.
I recommend slicing it into thin strips against the grain to ensure maximum tenderness.
Pair it with your favorite side dishes, such as roasted vegetables, pomme frites, or garlic mashed potatoes, and enjoy!
What Is The Difference Between Wagyu And Kobe Beef?
Kobe beef is a type of Wagyu beef that comes specifically from the Tajima strain of Wagyu cattle in the Kobe region of Japan. While all Kobe beef is Wagyu, not all Wagyu beef is Kobe.
Can I Use A Regular Frying Pan To Cook Wagyu Flat Iron Steak?
Yes, a regular frying pan can pan-sear Wagyu flat iron steak. Just ensure it’s hot enough to form a crust on the steak.
How Can I Tell If My Wagyu Flat Iron Steak Is Perfectly Cooked?
The best way to ensure your steak is cooked to your liking is to use a meat thermometer. A rare steak will have an internal temperature of around 125°F, while a well-done steak will have an internal temperature of around 160°F.
Cooking a Wagyu flat iron steak may seem intimidating, but with the right techniques and equipment, it’s easy to achieve restaurant-quality results at home.
Whether you prefer grilling, pan-searing, or sous vide cooking, the key is to let the natural flavor of the beef shine through.
You’ll be a pro in no time with these tips and tricks.