He has been working in restaurants for over ten years. Season the steaks with salt, maybe finish them with a little more salt afterwards; let the meat speak for itself. otherwise cooking oil) into pan and sear the meat with medium heat to grill the surface. Japanese Shorthorn is also a lean version but is rich in inosinic and glutamic acid while the Japanese Polled in known for a gamier texture and a meaty taste. However, for many steak cuts, like the Delmonico we're talking about today, you don't want to marinate it. Step 3: Let it cook for about 4-5 Minutes, or until you are sure the steak has formed a golden even crust. Cook at about 180 degrees C for 15 minutes / lb or 30 minutes / kg for a rare result, increasing that time for medium or well done results. Cook Wagyu slowly at low temperatures after searing the outside to seal in juices. Cut from the rear lower leg, the muscles in this area are used for movement, so the beef is leaner and less tender. Place the wagyu fat (preferable. Wagyu is actually what beef is called in Japanese. Step 4: Cook in the oven for about 4 minutes and check the temperature frequently. Wagyu fat can easily melt at lower temperatures compared to other cattle's beef, giving it a very rich, buttery flavor, very different from other kind of beef. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fc\/Cook-Wagyu-Beef-Step-1-Version-3.jpg\/v4-460px-Cook-Wagyu-Beef-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/f\/fc\/Cook-Wagyu-Beef-Step-1-Version-3.jpg\/aid8990248-v4-728px-Cook-Wagyu-Beef-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"