ALL ORDERS PLACED AFTER THURSDAY 10:00 AM WILL BE SHIPPED OUT THE FOLLOWING MONDAY

A-5 Wagyu Cooking Instructions

A5 WAGYU STRIP & RIBEYE

A5 Wagyu is the rarest of all steaks, less than 1% of total Japanese production. Kagoshima Black cattle are raised in the sun and natural surroundings of a warm tropical island.

Casanova’s Japanese A5 is certified and your purchase comes with a certificate of authenticity.

Cooking methods: Pan-Fry

STEP 1: DEFROST. OPEN UP YOUR STEAK AND LET IT COME TO ROOM TEMPERATURE.

Thaw the meat safely in your fridge overnight. But before cooking, set it out on the counter and bring it up to room temperature. Make sure you dry the steak completely so there is no moisture.

STEP 2: SALT & PEPPER.

Pinch of salt and pepper (much less than usual). Naturally the wagyu has a rich intense flavor so no need to overdo it on the seasoning.

STEP 3: PREHEAT YOUR CAST IRON SKILLET (OR ANY SKILLET) TO MEDIUM - HIGH HEAT.

For best results we recommend the use a cast iron pan.

STEP 4: TRIM THE FAT AROUND THE EDGES. AFTER HEATING PAN TO MEDIUM-HIGH HEAT, USE TRIMMED FAT TO GREASE THE PAN. ONCE THE OIL (FROM THE FAT) STARTS TO SMOKE, IT’S TIME TO COOK THE STEAK.

Using the extra trim fat will help the fat on your piece of beef stay in place rather than melting onto the pan. If you do this you end up with a juicier steak.

STEP 5: SEAR FOR 1 - 1.5 MINUTE(S) PER SIDE.

You are looking to get an intense sear on both sides.

STEP 6: LET IT REST!

Rest the steak for twice as long as you cook it. (If you cooked for 3 minutes, let it rest for 6.)

RECOMMENDATION:

We recommend cutting small slices of your steak so you can get a feel for the perfect preparation as you go, given your particular setup.

WINE PAIRINGS:

Cabernet Sauvignon, Pinot Noir, Shiraz