For thinner slices, it’s 3 seconds only

Thin slices of the meat – for example those sliced similarly to ham – only need about 3 seconds on each side on a hot griddle. The meat only needs to be lightly pulled or moved, to release the fat that makes it buttery. This is how they prepare wagyu at Naše maso. Thin slices can tear easily, however – at home, it’s easier to lightly coat the pan with beef tallow, instead of turning.

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For thicker slices, it’s business as usual

Treat wagyu which is cut into slices roughly 0.5 cm thick as you would a classic steak. Let the meat sit at room temperature for about 10 minutes, and then grill for a maximum of half a minute on each side, so that it is cooked to medium rare. With this thickness, you don't have to worry anymore and you can put the steak on a hot pan without adding tallow. Wagyu releases enough of it, so there’s no risk that your slice will tear. Once cooked, let the steak rest in a warm place for no more than a minute and serve on a warmed plate.

What about seasoning?

Wagyu doesn’t need much. It tastes great simply salted, but be sure to choose high-quality Maldon salt or fleur de sal. If you want to add a little exotic flavour to the meat, you can season it with Naše maso’s Japanese sauce – mix 4 parts sweet soy sauce, 1 part normal soy sauce and 1 part mirin vinegar. The delicate taste of wagyu can also be emphasised by a fresh raw egg yolk, into which you can dip individual bites.