— PREP —
Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost. Do not defrost at room temperature. The fat in wagyu has a lower melting point than other beef, so keep it chilled until you’re ready to cook it.
Use bite-size portions. Slice into small strips (approximately 1-inch by 4-inches) and cook one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Pro-tip: 30 minutes prior to cooking, unwrap the Wagyu and keep in the fridge. The circulating, chilled air helps dry the meat slightly to enhance the sear.