Cooking with Beef

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Tips

Steak is best cooked in a heavy cast iron pan, or on the BBQ (the meat tends to stick to other surfaces)

Pan/BBQ should be very hot

Meat should be brushed with a light coating of oil

Steak should only be turned only ONCE during cooking

Cooking time will vary depending on the cut and thickness of the meat

Meat should be allowed to “rest” in a warm place for a few minutes before serving

Rare

Cook side one until brown

Turn the steak

Steak is ready when it feels “very soft” when pressed with back of tongs

Medium Rare

Cook side one until moisture gathers on the surface of the meat

Turn the steak

Steak is ready when it feels “ soft” when pressed with back of tongs

Medium

Cook side one until moisture gathers on the surface of the meat

Turn the steak

Cook side two until moisture gathers on the surface of the meat

Steak is ready when it feels “springy” when pressed with back of tongs

Medium Well

Cook side one until moisture gathers on the surface of the meat

Turn the steak

Cook side two until moisture gathers on the surface of the meat

Steak is ready when it feels “firm” when pressed with back of tongs

Well Done

Cook side one until moisture gathers on the surface of the meat

Turn the steak

Cook side two until moisture gathers on the surface of the meat

Reduce temperature, steak is ready when it feels “very firm” when pressed with back of tongs

Our secret chef says Wagyu is best stuffed with garlic and cooked slowly
at a low temperature (around 150 – 180 degrees Celsius). Add a stubby
of your favorite beer and packet of French Onion Soup to the pan to create
“a beautiful rich gravy which really compliments the wagyu flavour”.

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