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Home Cooking

Cooking Japanese Steak At Home

erica | Nov 16, 201910:58 AM     6

I am planning to buy an imported Wagyu steak for the holidays (Miyazaki A5). While the store owner (in Manhattan) advised using cast iron (I minute per side is what I remember him saying but will check again when I actually buy the meat). He mentioned cooking in cast iron but a few YouTube videos and seemingly knowledgeable websites advise searing in stainless steel. If anyone here has cooked the highly marbled Japanese sirloin or rib eye, what did you cook it in, and for how long per side and about what was the thickness. At the price I will have to pay, I do not want to overcook!! Butcher also advised cutting the meat into strips before cooking. Any help would be welcomed!!

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