Grill: Heat grill to medium-high. Season patties to taste with sea salt and fresh ground pepper. Cook for approximately 2-3 minutes per side, depending on your preference for doneness, but watch out for flare ups as the amazing marbling reaches its melting point! Allow to rest for 10 minutes, tenting with foil if you'd like to preserve heat.
- Filet Mignon
In the pan: Filet Mignon and a skillet make a great team. If your pan is cast iron, very lightly rub with butter or olive oil and heat over medium high; season steaks to taste with sea salt and black pepper. Add the filet and cook each side for approximately 5-7 minutes to your desired doneness. An alternative method is to heat your iron skillet to high, sear filets one minute per side. Place skillet in an oven heated to 450 degrees and cook, without turning, an additional 3-5 minutes to your preferred doneness. Either way, remove from heat and allow to rest about 5 minutes.
On the grill: Heat grill to medium high, place seasoned filets over heat for 4-6 minutes per side to your preference. Watch out for flare ups as the marbling does its thing! Remove from grill, allow to rest under a foil tent for 5-10 minutes.
- Flat Iron Steak
Pan seared: Heat cast iron skillet with olive oil over medium heat until very hot. Season steak generously with sea salt and fresh ground pepper. Cook for 4-5 minutes per side. Let rest for 5 minutes before slicing.
- New York Strip (Boneless)
On the Grill: Heat your grill to high, cook on each side for approximately 3-5 minutes per side depending on your preferred doneness. Because of the low melting point of Wagyu fat, be prepared for flare ups on the grill or shorter cooking times in the pan.
- Picanha (Sirloin Cap)
On the Grill: Heat grill to medium-high. Sear fat side down for 3-4 minutes, then slice against the grain to make steak like cuts. Continue to grill as you would any delicious steak, keeping in mind to remove from heat a few minutes before desired doneness.
- Ribeye (Bone In)
On the Grill: Thick ribeye's like these take a little extra cooking time. We recommend grilling these steaks since you'll be able to get the extra heat that delivers an awesome crust and perfectly cooked middle. Since steaks this size can take 20-30 minutes to cook, flip regularly during the first phase of cooking, about every 5 minutes. Be sure to have a thermometer handy to test the center before removing from the grill and remove a few degrees below desired doneness to allow for additional cooking during the resting period.
- Sirloin Steak
On the Grill: Heat grill to high, cook approximately 3-5 minutes, flip, and cook an additional 3-4 minutes. Use a thermometer to check internal temperature since the melting point of Wagyu's fat is lower than your average steak and shorter cooking times are often necessary. Allow to rest for about 5 minutes.
On the Grill: Heat grill or skillet to medium-high. Season patties to taste with sea salt and fresh ground pepper. These are extra juicy sliders, so watch out for flare ups! Allow to rest at least 5 minutes, tenting with foil if you'd like to preserve heat. Add your favorite cheese and condiments, and enjoy!
- Tomahawk Steak (Rib Bone Attached)
On The Grill: Season generously with salt and pepper; sear each side approximately one minute (you'll know it's time to flip when the steak easily releases from the grill) and then flip about every 5 minutes. We've seen some impressive flare ups as the fat hits the fire! Because of the thickness of these steaks, we recommend allowing 25-35 minutes on the grill and cooking with a thermometer. Remove from heat a few degrees early since they'll continue to cook during the resting period (at least five minutes after removal from heat).