raw steak in iron pan with pink salt garnish and rosemary on dark surface

3 Ways to Cook Wagyu Steak: Pan Searing, Grilling and Oven

Guide to Cooking Wagyu Steak for the Best Flavor

What is Wagyu and do I need to be a master chef to cook it?

Wagyu literally translates as “Japanese cow,” which makes sense given that this beef only comes from four specific breeds of Japanese cattle. Wagyu steaks are known for their intense, well-dispersed marbling, which results in meat that is unbelievably tender, buttery, and rich.

While these steaks are highly prized by Michelin-star chefs and self-proclaimed foodies, you don’t have to be a culinary pro to cook Wagyu at home.

Check out our guide on how to cook Wagyu steak to create a steakhouse-level delicacy using little more than equipment you already have at home, some pro tips, and your existing cooking skills.

Prepping Your Wagyu Steak

It’s important to prep your steak to ensure you achieve even cooking and the best texture possible.

Bring your steak to room temperature. First, remove your steak from the fridge and sit it on a cutting board at room temp. This allows the meat to warm up a bit so that it will cook evenly. Budget around 30 minutes to go from chilled to ready, but the exact timing will hinge on the thickness of your steak.
Salt your steak. Generously season both sides of your steak with kosher salt. This is not just for seasoning, but to help draw out some of the Wagyu’s natural moisture, allowing you to get a better golden-brown crust. #yummmm Feel free to add other seasoning here too, like cracked black pepper, but avoid over-seasoning the steak. The flavor of the meat should always be the star — the last thing you want to do is drown your magnificently buttery A5 Wagyu in garlic powder or some uber-complex steak seasoning.
Preheat your pan. All steaks should go into a piping hot pan. This is your ticket to a steak that’s seared on the outside and evenly cooked inside.

Another common question: Do you cook Wagyu with butter or oil? You can technically use either, but the better play is to prep the pan using the steak’s own fat. There are two ways to do this:

Trim some of the edge fat off the outside of your ribeye and melt that in the pan before adding your steak.
Hold your raw steak to the hot pan, fatty edge first, until the fat melts enough to coat the pan. Then put your steak in the pan as you would normally.

Optimal Meat Temperature for Wagyu Beef

Before we can dig into the best way to cook Wagyu steak, it’s important to understand how far we should cook Wagyu steak. In other words, what’s our target temp?

Most culinary pros agree that Wagyu is best when cooked rare to medium-rare. This heats the steak enough to start breaking down the marbling, basting the steak in its own highly tasty fat, but avoids overcooking meat that demands a light touch.

Here’s a quick list of internal temperatures for reference:

Rare steak = 125° F
Medium-rare steak = 135° F

That’s probably about three to four minutes of cook time per side.

Pro tip: Even if you normally prefer your meat cooked past medium-rare, try your first cooked-at-home Wagyu a little less done than usual. The incredibly tender mouthfeel and paper-thin marbling on these steaks creates a unique experience, and you may be surprised how much you appreciate a mid-rare Wagyu. And if not? You can always throw it back on the fire.

Top 3 Methods for Cooking Wagyu Steak

There are quite a few ways to cook steak, all of which can produce dinner party-worthy deliciousness. But there are three approaches that are most likely to properly honor the magic that is Wagyu.

Cooking Method #1 – Pan Searing (Best Method)

This is the most popular way to cook Wagyu. Not only is it convenient, it produces fairly consistent results and echoes teppanyaki, the Japanese method of cooking thin strips of Wagyu in a stainless steel skillet or pan.

To pan sear your Wagyu in a stainless steel or cast-iron pan:

Rest and season your Wagyu, as described above
Add fat to your pan, using the steak’s own fat cap or a bit of butter, oil, or beef tallow
Cook approximately three to four minutes on each side, depending on your preferred doneness
Let the steak rest so the juices can redistribute and settle

Cooking Method #2 – Oven

Curious how to cook Wagyu steak in the oven? Pan searing and grilling tend to get the most attention, but cooking steak in the oven can come in quite handy when you’re juggling lots of tasks in the kitchen or need to cook steak for a crowd.

Take your steaks out of the fridge at least 30 minutes before cook time
Pat the steaks with a paper towel to remove excess moisture and season liberally with salt and pepper
Preheat your oven to 275° F and assemble your essential tools (sheet pan, wire rack, tongs, meat thermometer)
Put your now room-temp steaks on the wire rack which should be nested in your sheet pan — this setup allows your steak to cook evenly from all sides
Cook until the steak is a few degrees under your desired temperature, using your meat thermometer for accuracy
Sear your steak using the broiler or by transferring to a piping hot cast iron skillet on your stove top, flipping every 30 seconds until both sides are golden brown and delicious
Rest for five to 10 minutes

Cooking Method #3 – Grill

Most steaks cook like a charm on an open-heat source, such as a grill. But grilling Wagyu requires extra TLC and lots of monitoring because the steak’s innate juices and high fat content can lead to lots of flare ups.

While the basic cooking guidelines are the same, there are a few additional tips that will definitely help:

Remove the steak from the fridge, season, and let sit at room temperature for about a half an hour
Set up your grill with two heat zones — one side should offer direct heat for searing, while the other has no direct heat and cooks using the heat from the other side of the grill
Gently pat your steak with a paper towel to remove excess moisture, but avoid wiping as you’ll remove the seasoning as well
Sear the steak on the direct-heat side of the grill for a minute or two on each side
Move the steak to the other side of the grill so it can finish cooking using indirect/medium-high heat
Remove the steak from the heat and let it rest for five to 10 minutes

Pro tip: Some Wagyu beef recipes recommend searing steak in reverse, starting it over indirect heat and then quickly searing it over direct heat to finish. The problem with this method is that it opens the door to overcooking your meat or having a steak that cooks perfectly over indirect heat but is “too done” to have enough time over the flames to achieve a decent sear.

Finding the Best Wagyu Steak

By now, it’s widely recognized that Wagyu ribeye steaks are the best of the best. But is there a type of Wagyu that stands out from this already very elite crowd?

While American beef relies on USDA grading and designations like Prime, Choice, and Select to denote quality and marbling, Wagyu has a separate grading system that incorporates two score ranges:

A numerical grade, ranging from 1 (poor) to 5 (excellent), that reflects characteristics like marbling and coloring
A letter grade, ranging from A to C, which reflects how much quality meat the cow yielded

The best Wagyu on the market is given an A5 grade, meaning it’s the best marbling, color, and yield possible.

Finding the best Wagyu steak also requires working with the best producers. Look for retailers that are up front about their sourcing and who take pride in using techniques (like hand-cutting steaks) that honor the meat.

Start Your Cooking Journey Today

Learning the best way to cook a Wagyu steak is a huge part of making the most of your next beef purchase. Whether you’re treating yourself to something special or throwing a dinner party celebrating a special occasion, Wagyu can transform an ordinary steak-and-potatoes menu into something truly memorable.

Kick start your meal planning with Allen Brothers, and shop Wagyu ribeye today.

Tags: Cooking Technique

Education

Quality Grades of Beef: The Complete Guide

Updated: November 25, 2025 When planning a meal, many people start by choosing the cut of steak—debating the merits of a strip steak versus a filet. But just as important as the cut is the quality of the meat itself. Do beef grades really matter? And how do they affect taste, tenderness, and flavor? In this guide, we’ll break down everything you need to know about the USDA’s grading system, what each grade means, and how it can help you make the best choice when buying beef. Table of Contents How Does the USDA Grade Beef? USA Beef Quality Grading Scale Prime Grade Choice Grade Select Grade Yield Grades: Maximizing What You Actually Eat How Does Wagyu Grading Compare to USDA? Why You Should Care About Beef Grades Frequently Asked Questions About Beef Grades How Does the USDA Grade Beef? The United States Department of Agriculture (USDA) is tasked with evaluating beef produced in the U.S. The organization makes its assessments based on two primary characteristics: Quality: How tender, juicy, and flavorful the meat is Yield: How much usable/saleable meat a butcher gets from the cow USDA beef grades have become a widely recognized symbol that consumers rely on as they shop and dine out. Understanding what Prime means versus a cut labeled Choice or Select not only gives you an idea of how tender or tasty that meat will be, but it also helps guide your prep and cooking processes — after all, you wouldn’t necessarily treat a Prime cut the same way you’d treat a Choice cut. It’s important to note that USDA grades are not automatic. Beef producers must opt into the grading system by paying for a trained inspector to visit their facility and evaluate production and the meat itself. Once a manufacturer opts in, they are committed to very specific labeling requirements and must label beef using the appropriate USDA grading shield as outlined by the Food Safety and Inspection Service. USA Beef Quality Grading Scale So, what’s in a meat grade? We now know that quality grades speak to taste, texture, and even the amount of beef a cow offers, but what’s the difference between each grade? Here are the three main grades outlined by the USDA. Hint: It’s mostly about the degree of marbling. Prime Grade Prime is known as one of the best beef grades on the market because of the meat’s abundant marbling. USDA Prime beef comes from young, well-fed beef cattle that contain lots of evenly distributed fat. All that marbling melts into the steak once the meat hits the heat, essentially basting steaks in their own beefy flavor. Less than 3% of all beef produced in the U.S. will be given this top-tier grade. If you’re lucky enough to bring home a Prime cut, try a dry-heat cooking method like grilling, roasting, or broiling. The marbling will protect the meat from drying out, and you’ll get to enjoy the beef’s innate deliciousness without the need for braising liquids or lots of other additions — though it’s still fine to baste a Prime steak in butter or top it with herbs, if the mood strikes. If you love dining out at one of your city’s top steakhouses, it’s very likely you’ll see Prime steak on the menu. Prime, bone-in ribeyes are superstar entrees at fine dining restaurants and 5-star hotel eateries because they offer guests phenomenal flavor and melt-in-your-mouth appeal. USDA Prime steaks will always be denoted as such on a menu — in other words, you’ll never have to guess whether that porterhouse is Prime or not. Choice Grade Most steaks on supermarket shelves and on mid-level restaurant menus fall into the Choice category. USDA Choice beef has a good amount of marbling, but the fat is less abundant than you’ll find in Prime beef, and the fat may be less evenly distributed as well. Around half of all graded beef produced in the United States falls into the Choice grade, making it a relatively easy and affordable find. Choice cuts of meat are versatile and suitable for both dry and moist cooking. You can grill, roast, broil, bake, stew, braise, or fry Choice steaks with delectable results. Select Grade Select grade cuts are much leaner with far less marbling compared to higher grades. That makes the meat less tender and juicy compared to Choice and Prime beef, and it’s almost much more prone to drying out during the cooking process. It’s difficult to grill or broil USDA Select cuts without risking a steak that comes out a lot like, well, shoe leather. But you can cook Select beef low and slow — think a lengthy oven braise or even a nifty slow-cooker recipe — and still make a dish that’s a hit for Sunday dinner. The USDA also offers a couple of other beef grades that aren’t typically seen in restaurants or grocery stores. Standard and Commercial graded beef usually shows up at regular and discount supermarkets and may be sold as the store brand. Utility, Cutter, and Canner beef is almost never sold as an independent cut (such as a steak) in a retail environment, butcher shop, or restaurant. Instead, these cuts are used to make ground beef and as an ingredient in processed and packaged food products containing meat products (think canned ravioli and corned beef hash). Yield Grades: Maximizing What You Actually Eat While USDA quality grades of Prime, Choice, and Select focus on how great your beef will taste, yield grades tell you how much of the carcass turns into the food on your plate. Yield Grade 1 means the carcass yields the most closely trimmed, boneless cuts (lean and efficient). Yield Grade 5 delivers less saleable meat—more fat, less lean. USDA graders look at four metrics—fat thickness at the 12th rib, internal fat (kidney/pelvic/heart), ribeye area, and hot carcass weight—and plug these into a formula. The result determines the yield grade, dropping any decimal (so 2.75 becomes YG 2). Typical cutability ranges from about 75 % for YG 1 down to 61 % for YG 5. So while quality tells you how delicious your steak will be, yield grades help you understand how much steak you can actually get from a beef carcass. How Does Wagyu Grading Compare to USDA? Wagyu beef is evaluated using a process that’s completely separate from the USDA’s grading scale. True Wagyu is graded by the Japanese Meat Grading Association (JMGA), which assesses Wagyu based on the strict criteria regarding the meat’s color, fat content/marbling (also known as intramuscular fat, or IMF), and sizing/proportions. The JMGA rates Wagyu on a scale of 1 to 5 to reflect yield and quality. Within each number grade, there is a secondary range of numbers that reflects the beef’s beef marbling score (BMS). 1: Poor Quality (BMS of 1) 2: Below Average (BMS of 2) 3: Average (BMS of 3-4) 4: Good (BMS of 5-7) 5: Excellent (BMS of 8-12) It can be difficult to create a perfect comparison between Wagyu grades and USDA grades, but most say that USDA Prime beef is most similar to A2 or A3 Wagyu in terms of marbling, taste, and tenderness. Why You Should Care About Beef Grades The USDA beef grades are not meant to dictate your choice, but rather to provide a clear and concise standard so you know precisely what to expect when you purchase that NY strip steak and start grilling. Whether you know you want the best possible steak for a special dinner for two or you have a recipe in mind and you're looking for some beef to make the cut (pun intended), taking grades into consideration can help you get the most bang for your buck and make your next culinary mission as successful as possible. Frequently Asked Questions About Beef Grades What is the best grade of beef to buy? USDA Prime is the best grade to buy for flavor, tenderness, and juiciness. Is AAA better than Prime? No. AAA is a Canadian beef grade that is similar to USDA Choice. Prime is higher in quality with more marbling and better eating characteristics. What is better, Choice or Prime? Prime grade is considered better because of its abundant marbling. A Choice steak is still an excellent option that provides great flavor and value. What is the highest quality meat grade? USDA Prime is the highest quality grade in the United States beef grading system. It offers the most marbling and consistently delivers the best eating experience. Is yield grade 1 or 5 better? Yield Grade 1 is better because it produces the most lean, usable meat. Yield Grade 5 has less lean meat and more fat. Shop for High Quality Beef at Allen Brothers Ready to eat? Shop Allen Brothers beef today for artisanal, hand-cut, high-quality, perfectly aged cuts of beef prized by professional chefs and home cooks alike.

Education

Step-by-Step Tutorial from Scotty “The Knife” on How to Tie a Butcher’s Knot Like a Pro

Tying a roast may seem like a small detail, but it can make a big difference in your final dish. Whether you're preparing a holiday prime rib, rolling a pork belly, or stuffing a pork loin, a well-executed butcher’s knot ensures even cooking, better presentation, and secure stuffing. In this step-by-step tutorial, our head butcher Scotty “The Knife” walks you through the best knot for the job: the classic butcher’s knot. What Is a Butcher’s Knot? A butcher’s knot is a variation of a slip knot that creates a secure, adjustable loop. It’s a go-to for professional butchers when tying roasts, rolled meats, or even trussing poultry. The beauty of this knot is that it holds tight under tension but can also be adjusted as needed before locking it in place. It’s ideal for shaping cuts like pork loin, prime rib, or pork belly into uniform cylinders for even heat distribution. Why Use a Butcher’s Knot? Tying meat isn’t just for show—here’s why it matters: Consistent Cooking: Keeps the roast in a uniform shape, helping it cook evenly throughout. Better Presentation: A neatly tied roast slices more cleanly and looks more polished. Secure Stuffing: Prevents fillings or seasonings from spilling out. Professional Finish: It's the best knot to elevate your butchery skills and presentation. Whether you’re prepping for a family dinner, a holiday feast, or a BBQ, a few minutes spent learning this technique goes a long way. What You’ll Need Before getting started, make sure you have: High-quality butcher twine A clean work surface Your roast (e.g., prime rib, pork belly, or pork loin) Dry hands for better grip How to Tie a Butcher’s Knot Watch Scotty “The Knife” demonstrate in the video, then follow these written instructions to practice: Step 1: Start with a Secure Anchor Wrap the ends of the twine around the meat and make a loop. Take the right-hand strand and cross it over the left-hand strand to begin forming a loop. Step 2: Form the Knot With your right hand, tuck the end under and through the loop twice. This double loop creates the slip-knot action. Pull the left-hand strand taut to begin tightening the loop. Tie a double knot to secure it. Step 3: Finish the Wrap Once your initial loop is secured, continue down the length of the roast, repeating the process every 1 to 1.5 inches. When you’ve reached the end, flip the roast and tie one final knot with both ends of the twine to hold everything in place. Step 4: Trim and Tidy Trim any excess twine and adjust your spacing if needed. The final result should be tight, even, and ready for the oven or grill. When to Use a Butcher’s Knot This knot is ideal for: Tying prime rib roasts to maintain shape and even cooking. Rolling and securing pork belly or other stuffed meats. Trussing chicken or turkey for a BBQ or roast. Any situation where you want a clean, professional appearance and optimal cook. FAQs Can I use regular string instead of butcher twine?No, butcher twine is food-safe, heat-resistant, and strong. A regular string may burn or break during cooking. Is a butcher’s knot hard to learn?Not at all. It’s one of the easiest knot-tying techniques once you’ve practiced it a few times. Can I use this knot on other meats besides pork loin or prime rib?Yes, it works on anything from rolled steaks to whole poultry. Do I need to tie knots at every inch?Spacing every 1–1.5 inches is ideal for consistency, especially for longer cuts like pork belly. Master the Butcher’s Knot and Cook with Confidence, the Allen Brothers Way The butcher’s knot isn’t just a showpiece—it’s an essential skill for any home cook or BBQ enthusiast aiming to match the precision of professional butchers. With just a spool of butcher twine, a roast, and a few minutes of practice, you can tie knots that hold firm, cook evenly, and look amazing when served. So grab your twine, follow Scotty’s lead, and elevate your butchery game today.

Education

Understanding Shrimp Sizes: A Guide for Seafood Lovers

Do shrimp sizes matter? Absolutely! While many shoppers may simply grab whatever shrimp is on sale, the size of the shrimp plays a critical role in the texture, flavor, and cooking method. Choosing the right shrimp count ensures that your recipe turns out perfectly every time. In this guide, we’ll walk you through the different sizes of shrimp, provide tips on choosing the right size for your dish, and highlight why Allen Brothers’ commitment to quality guarantees the best-frozen shrimp for your culinary needs. Common Shrimp Varieties Not all shrimp are created equal. Here’s a look at the most popular types of shrimp and how they vary in taste, appearance, size, and price: White Shrimp: These are mild and sweet, growing up to 9 inches. They are ideal for shrimp skewers, shrimp scampi, shrimp cocktail, or spicy seafood boils. Their large size makes them perfect for deep frying. Tiger Shrimp: Recognizable by their striped shells, tiger shrimp range from 9 to 11 inches. Wild-caught tiger shrimp have a briny flavor, while farmed tiger shrimp are milder. The number of shrimp per pound is lower due to their larger size. Rock Shrimp: These small shrimp have a hard shell and are great for high-heat cooking methods like grilling. They grow to 2-3 inches and have a rich, buttery flavor, similar to lobster. Pink Shrimp: Known for their delicate sweetness, Gulf pink shrimp can grow up to 11 inches and are versatile enough for both wet and dry heat cooking methods. Spot Prawns: These Pacific shrimp are prized for their sweetness and buttery texture. At about 5 inches, they’re excellent for quick cooking on the grill or in stir-fries. Understanding Shrimp Size Terminology Shrimp are often labeled using the U/ system, where the "U" stands for "under," and the number refers to how many shrimp fit into one pound. This shrimp count helps you select the right shrimp for your recipe and figure out the correct serving size. Shrimp Sizes Explained: Count Per Pound Categories Here’s a breakdown of the most common shrimp sizes based on count per pound: Colossal Shrimp (U-10): With fewer than 10 shrimp per pound, these large shrimp make a dramatic statement in dishes like shrimp cocktail or grilled platters. The size of the shrimp makes them ideal for impressive presentations. Jumbo Shrimp (10/15): These meaty shrimp are perfect for broiling, stuffing, or deep frying. You can also buy frozen shrimp for quick, easy appetizers. Large Shrimp (16/20-20/25): Large but not oversized, these shrimp are ideal for pasta dishes, stir-fries, or seafood salads. With about 20 shrimp per pound, they’re versatile without being too overwhelming. Medium Shrimp (26/30-31/40): Medium shrimp are great for soups, bisques, tacos, or a lighter shrimp cocktail. This size provides balance and bite-sized convenience. Small Shrimp (41/50 or smaller): Perfect for quick preparations or dishes that highlight seafood flavor without large, centerpiece proteins. Great for salads, ceviche, or topping on crostini. Why Shrimp Size Matters The size of the shrimp directly affects the way they cook and the overall dining experience: Cooking Times: Smaller shrimp require a quick sear or moist heat to keep them tender, while larger shrimp retain more of their juices when grilled or roasted. Recipe Suitability: Certain dishes demand specific shrimp sizes. For example, large shrimp work best in dry-heat methods like grilling, while smaller shrimp are excellent for deep frying or simmering in sauces. Presentation Impact: Large shrimp are ideal for making a statement on the plate, while smaller shrimp are perfect for balanced, multi-ingredient dishes like tacos, gumbo, or pasta. Selecting the Right Size of Shrimp for Your Dish When selecting shrimp, use these tips to ensure you pick the right size: Match the Recipe: If your recipe calls for a particular shrimp size, follow it. Larger shrimp work best for grilling or broiling, while smaller shrimp are perfect for deep frying or incorporating into a soup or stew. Cooking to Impress: Large shrimp naturally stand out, making them great for a surf-and-turf dish or as the star of an appetizer. Budget-Friendly Options: Smaller shrimp are typically less expensive but require more to serve the same number of people. Keep in mind that they are less filling, so consider your serving size and sides when planning. How Shrimp Size Impacts Flavor Profiles The size of the shrimp also affects their flavor and texture. Larger shrimp are typically more robust and meatier, while smaller shrimp are delicate and sweet: Small Shrimp: Best for light, bright dishes. Pair with simple marinades like garlic, lemon, and butter or herb vinaigrettes for salads. Medium Shrimp: These shrimp can handle bolder flavors like curry, Cajun spices, or Mexican seasoning blends. Large and Colossal Shrimp: Their meaty texture pairs well with bold marinades, such as BBQ sauce, spicy Asian sauces, or Caribbean jerk seasonings. Cooking Tips for Different Shrimp Sizes To ensure you cook your shrimp to perfection, keep these times in mind: U-40/50 Shrimp: 1-2 minutes U-26/30 Shrimp: 2-3 minutes U-16/20 Shrimp: 3-4 minutes U-10/12 Shrimp: 4-5 minutes U-8 Shrimp: 5-7 minutes Smaller shrimp cook very quickly when deep frying, so make sure the oil is hot and the shrimp are not overcrowded in the pan. Larger shrimp need more time but should still be flipped halfway through for even cooking. Make Your Next Meal Unforgettable with Shrimp from Allen Brothers The number of shrimp you need and the shrimp count per pound are key factors when selecting the perfect shrimp for your dish. Whether you’re making shrimp salad for a crowd or preparing a luxurious surf-and-turf dinner, choosing the right shrimp is the first step to a successful meal. Shop Allen Brothers for premium frozen shrimp that are carefully cleaned, deveined, and flash-frozen to ensure peak freshness. No matter the size of the shrimp you choose, you can trust Allen Brothers to deliver top-quality shrimp that will elevate your next meal.

3 Ways to Cook Wagyu Steak: Pan Searing, Grilling and Oven

Guide to Cooking Wagyu Steak for the Best Flavor