Tuesday, 20 April 2021

How to Cook Wagyu Steak at Home

Or how to cook any steak for that matter, I am no expert of course, just sharing how I do it at home. These days, I won't want to order steak outside, preferring to buy a good cut of steak and cooking it myself.

I never realized that cooking steak is actually quite simple. There is nothing complicated or mysterious about it.


But you do need the right set of tools, mainly a good cast iron pan. A kitchen timer is also helpful so that you don't guess your cooking time.

This is what I do prior to cooking the steak. I make sure that it is at room temperature. I defrost the steak overnight in the fridge.

At least 30 minutes to 1 hour prior to cooking, I take it out from the fridge, remove the packaging and let the steak rest on paper towels. This is to remove excess moisture so that I will get a good sear on the steak. I learnt that on Youtube hah..hah...

Once the steak is no longer cold to the touch and I am satisfied that it is properly dry, I heat up my good old cast iron pan and put about 1 tablespoon of olive oil into the pan, swirling to coat.



Meanwhile I season the top side of the steak with salt and pepper. When the pan is very hot, I put the steak (seasoned side down) into the pan. There should be a loud sizzle if the pan is hot enough. Then I put the timer on for 3 minutes. Don't touch the steak, let it sear in peace. Just season again with salt and pepper.

After the 3 minutes is up, flip the steak and let it cook for another 3 minutes. If the steak is thick, after the 3 minutes you may need to sear the sides. I use a pair of tongs to do that, only for a short while just to sear it.

Remove the steak to plate and let rest for 5 minutes.


I prepped my accompaniments of roasted potatoes and Brussel Sprouts before I cooked the steak. The cherry tomatoes were briefly fried after the steak was done (in the same pan and using the residual oil).


Then I just plate it all up and enjoy. It is much cheaper to buy your own steak and cook it at home.


Recently I cooked the last piece in the freezer and made a steak poke bowl.


It's rice topped with sauteed mushrooms, kale salad and sliced Wagyu beef.


The steak was tender and melt-in-your-mouth.


So if you are a steak lover and wish that you didn't have to pay a bomb at the restaurant, you might want to consider cooking steak at home. I get my prime cuts from Honest Butcher by Chef Nickt. Totally worth it!

16 comments:

  1. You inspired me to try to cook my own steak. Just let me get a cast iron pan first. These few days I have been thinking where to buy nice and affordable cooked beef without the beef being heavily marinated. You have answered my question. I can't eat at restaurants anymore because that one piece needs a few days for me to finish cos I don't want to eat more than 2 slices of beef each day. Your beef bowl looks so good and so healthy. Oh, you managed to buy brussel sprouts. Not many people here like to eat brussel sprouts. Good to see that you do. Oh, so the beef after defrost no need to wash or rinse la cos I don't see you mentioning anything about rinsing or washing the steak.

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    1. No need to wash hah..hah... The heat will kill the bacteria :)

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  2. I had wagyu that day, somebody gave me a few slices. It did not taste like regular beef, nice but it did not sweep me off my feet. I think I prefer lamb. How much did you pay for a slice like that?

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    1. Not cheap but I can't remember the price. Next time when I buy a new batch I will be sure to take note.

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  3. I like the second piece of beef on your poke bowl, which was without the fatty part on one of the edges.

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  4. yummm!! long time i didn't have a good steak!

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    Replies
    1. I can eat more often now that I know how to cook my own hee..hee...

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  5. Wahhh... I also salivate just by looking at your wagyu! Too bad Ipoh doesn't have nice steaks sold in the malls...

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    1. I hope there are restaurants there that serve good steak.

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  6. I would like to cook my own steak at home too...but, alas, I don't have a (Lodge) cast iron pan but I do have a timer...lol! Oh, I've been doing the paper towel thing for a long time already (no need YouTube...hehehe!). I do it all the time with fish (so that it won't splatter when it hits the oil and don't stick). I also do that to chicken (before I marinate) so that it gets dry for a crispier skin in the oven. Hmmm, I wonder if a minimum 8-inch cast iron pan is big enough for one steak. P/S: Do you know that your Honest Butcher has opened their own restaurant? ;)

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    1. Can you not see that I am tempting you to buy a cast iron pan? wahahahaha!!! I think 8" is OK if your steak is not a huge piece (mine in the photo was 320g). Ah yes, that paper towel trick, I remember learning from you to do it with fish! Yes, I recently read from Sean's blog about Honest Butcher's restaurant. I might want to visit hee..hee..

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  7. Beautiful home cooked steak but I don't know hot to enjoy rare or med steak. Steak poke bowl looks beautiful too.

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    Replies
    1. Some people prefer it well done like my mum.

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  8. I rarely cook steak so I am still learning. You sounds like an expert. Haha. Yours so lovely and perfect.

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    Replies
    1. Took me a long time to get it right. Practice makes perfect!

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