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Sous Vide Wagyu Steak Recipe

Sous Vide Wagyu Steak Recipe

Wagyu steak is one of the most expensive pieces of beef you can buy. Is cooking it sous vide a good option?
You bet. Here's a Sous Vide Wagyu Recipe that promises a delectable steak.
5 from 1 vote
Prep Time 2 mins
Cook Time 1 hr 32 mins
Chilling and Resting 30 mins
Total Time 2 hrs 4 mins
Course Main Course
Cuisine American, Japanese
Servings 6 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Skillet


  • Wagyu Steak
  • Salt


  • Set the sous vide cooker to 54.4°C / 130°F to preheat the water.
  • Place the Wagyu in a vacuum sealed bag and sous vide for 90 minutes; three hours if frozen.
  • When the Wagyu is done, chill the steak in the vacuum sealed bag. If the steak is 3/4" thick or less, 15 min in cold tap water. For steaks 1" thick or more, 5 minutes in cold tap water.
  • Preheat the skillet over medium-high to high heat while steak is chilling.
  • Remove steak from bag and season it with salt before searing.
  • When the pan is ready, sear the Wagyu steak no more than 60 seconds per side to get that golden-brown tasty crust. For 3/4" cuts we'd sear closer to 45 seconds per side. Butter optional for a deeper brown crust.
  • Let rest
  • That's it; all that's left to do is to enjoy your "melt in your mouth" Wagyu steak!


For Japanese A5 Wagyu, given the extreme richness, 2-3 ounces of meat per person is more than enough. For American Wagyu, 8 ounces plus is typical.
If possible, we'd splurge for a ribeye. 
Keyword Beef, Steak, Wagyu