Is it really possible to cook the wagyu meat sous vide? Yes, it is.
Let’s get right into the recipe, because I know that’s what you’re here for. After the recipe, I’ll get into Wagyu beef and what makes it special. That helps drive the recipe and how to best sous vide wagyu beef.
- Related article: Best Cut of Steak for Sous Vide
Sous Vide Wagyu Beef Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 2 inch Wagyu Beef
- 1 tbsp Olive Oil
- Set the sous vide cooker to 53.3°C / 128°F to preheat the water.
- Place the wagyu in a vacuum seal bag and sous vide for 3 hours. For a thinner cut of wagyu, sous vide cook for 2 hours.
- When the wagyu is done, take it out of the bag and pat dry.
- Put the skillet over high heat and add the olive oil.
- If you want to season the wagyu steak, you can season it with salt and pepper before searing.
- Sear the wagyu steak on all sides for 30-45 seconds each to get that golden-brown tasty crust.
- That's it, all that's left to do is to enjoy your "melt in your mouth" wagyu steak!
Let’s introduce Wagyu Beef and see why a super simple sous vide wagyu steak recipe is the way to enjoy this amazing steak.
What is Wagyu Beef?
Wagyu beef, or Kobe beef as it is more commonly known in the United States, has a long and illustrious history that originates in Japan.
Wagyu is made from special Japanese beef cattle breeds: Black, Brown, Polled, and Shorthorn (source). They are bred to be highly marbled with a high percentage of unsaturated fats.
The unique element of this kind of beef is the fat content, it’s almost totally fat. That makes their meat taste incredible and produces an almost buttery texture when cooked properly.
It has so much fat that the whole meat presents striping of fat throughout the muscles. This allows the meat to have a very, very strong flavor and that melt in your mouth taste you get when eating wagyu beef.
However, due to high demand and low supply for wagyu beef across Asia and other parts of the world, wagyu beef prices are high.
This meat is famous in the world and most chefs do not even dare to cook this meat sous vide. Why?
Just because sous vide might modify the fats and change the flavor of this steak. Add this to the fact that the wagyu is notoriously expensive, that’s why.
But is it possible to cook this meat sous vide, getting a great result? Yes, it is.
Wagyu needs to be cooked at a low temperature, so the fat doesn’t melt and lose the steak’s consistency.
The perfect temperature for this meat is at 53.3°C / 128°F for sous vide.
After the sous vide cooking, the wagyu meat needs to be seared in a very hot pan to keep the juices and fat intact.
This will get a perfectly cooked meat, but the exterior of it will be delicious. The fat content will ensure that you’ll get an incredible golden-brown, tasty crust.
Make sure to not season the meat before the sous vide cooking, or it will cause the wagyu to lose its water.
You can season it while you are roasting it in the hot pan, with just salt and pepper.
Traditionally, Japanese chefs will also add some garlic to the pan.
The recommended side dish of a fatty steak like this is a green salad, as it helps to digest the meat more efficiently.
Check out other tasty sous vide recipes to enjoy with your family and friends: