Wagyu Steak Night

You can find Japanese A5 wagyu beef online or in very nice local butcher shops, but fair warning... it's expensive y'all. This is the meal you make for those really special people in your life. 

My friend, Jen, a fabulous Realtor here in Northeast Florida, was the first to try preparing it at home. We were instantly hooked and knew we'd be doing this again and again for special occasions. Wagyu Steak Night has evolved for us over the years, and I'm really enjoying the progression of what it's turning into.  

This is not a steak that you can sit down and eat the entire thing by yourself. I mean, you can, but it would be like eating an entire slab of bacon by yourself. It's incredibly rich, and just melts in your mouth. It's so indulgent. 

Preparing the Steak
Take the steak out of the refrigerator about 15 minutes before cooking it. Next, season it with salt and a little fresh cracked pepper. Heat a cast iron pan to high heat. (I've tried stainless steel versus cast iron, and cast iron wins every time.) Cut off a strip or two of the steak, about an inch wide and put it directly in the hot skillet. No oil. By the time you're finished cooking this steak, you pan will be coated in oil. Cook the strips of wagyu for about 60 seconds on each side. That's it. You want it seared on the outside, and a nice medium rare on the inside. Once the first wagyu strip is finished cooking, place it on a board to rest, then slice it into bite sized pieces. Continue cooking the steak in batches like this throughout your meal.

I like to serve it with a little soy sauce for dipping. 

The Experience
For me, this meal is definitely an experience. I recommend starting with a grazing board. Here are some of the boards that I've served before this particular meal. Or you can click here to see other grazing board ideas.  

​For the meal, you can make yourself a nice crisp simple salad, like my Simple Arugula Salad, and enjoy that along with each bite of steak throughout the meal. The lemon juice in the salad, and the peppery arugula pair really nicely with the richness of the steak. When we enjoy the meal like this, we usually stand or sit around the kitchen island sipping on wine and enjoying every single bit.

​These days, our wagyu steak night has evolved into a ​coursed meal with 2 or 3 other friends. 

Course 1:  Grazing Board

Course 2:  A5 Japanese Wagyu Steak & a Simple Arugula Salad

Course 3:  A5 Japanese Wagyu Steak & a Ribbon Salad

​Course 4:  A5 Japanese Wagyu Steak & a Blue Cheese Apple Walnut Salad

​Course 5:  Champagne Granita
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