how to cook wagyu steak in oven

2 min read 05-02-2025

Wagyu steak, known for its exquisite marbling and melt-in-your-mouth tenderness, deserves a cooking method that honors its quality. While pan-searing is popular, oven-roasting offers a unique advantage: even cooking for a perfectly medium-rare center, every time. This guide will walk you through achieving wagyu steak perfection in your oven.

Choosing Your Wagyu Cut & Prep

What cut of Wagyu is best? The best cut for oven roasting really depends on your preference! Ribeye and New York strip are excellent choices due to their inherent marbling and flavor. Tenderloin offers a leaner, more delicate option.

Before you start: Take your Wagyu steak out of the refrigerator at least 1 hour before cooking. This allows it to come to room temperature, ensuring even cooking. Pat the steak dry with paper towels; this helps achieve a good sear.

Seasoning Your Wagyu Steak

Simple is best: Wagyu's rich flavor doesn't need excessive seasoning. A generous amount of kosher salt and freshly ground black pepper is usually sufficient. You can add other spices like garlic powder or onion powder for a more complex flavor, but use them sparingly. Let the seasoning sit on the steak for at least 30 minutes (or even up to 2 hours in the fridge).

Oven-Roasting Your Wagyu Steak: Step-by-Step

Equipment needed: Oven-safe skillet (cast iron is ideal), meat thermometer.

Preheat your oven: Preheat your oven to 450°F (232°C). A hot oven creates a nice sear.
Sear the steak (optional but recommended): Heat your skillet over high heat for 2-3 minutes. Add a tablespoon of high-smoke-point oil (like avocado or grapeseed oil). Sear the steak for 1-2 minutes per side to develop a beautiful crust. This step isn’t strictly necessary, but it adds great flavor and texture.
Roast in the oven: Transfer the skillet (with the steak still in it) to the preheated oven.
Cook to your desired doneness: This is where a meat thermometer is crucial. Here's a general guide for internal temperatures:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F (63°C) and above (We don't recommend this for Wagyu!)
Rest the steak: Once the steak reaches your desired internal temperature, remove it from the oven and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Your Perfectly Cooked Wagyu Steak

Garnish and sides: Serve your Wagyu steak immediately after resting. Consider pairing it with simple sides that complement its rich flavor, such as roasted asparagus, creamy mashed potatoes, or a simple salad. A good red wine like Cabernet Sauvignon or Merlot would be a perfect accompaniment.

Troubleshooting Common Problems

Steak is too tough: This likely means it was overcooked. Use a meat thermometer to monitor the internal temperature closely.
Uneven cooking: Ensure your steak is at room temperature before cooking and use a meat thermometer to check the internal temperature in several places.

Conclusion

Cooking wagyu steak in the oven is a simple yet elegant method for showcasing this exceptional meat. By following these steps and using a meat thermometer, you can consistently achieve perfectly cooked wagyu with a beautiful sear and melt-in-your-mouth tenderness. Enjoy!