Wagyu Steak Company

Recipe Library

Exceptional ingredients deserve thoughtful preparation. Explore our cooking guides for premium Australian Wagyu, seafood, and specialty meats.

Premium Australian Wagyu

Wagyu Recipes

Simple preparation, high heat, and careful temperature control allow exceptional Wagyu to remain the centerpiece of every plate.

Wagyu

Australian Wagyu Filet Mignon

A simple high-heat preparation designed to protect the tenderness and rich beef flavor.

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Wagyu

Australian Wagyu New York Strip

A richly marbled strip steak with deep beef flavor and a satisfying seared crust.

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Wagyu

Australian Wagyu Ribeye

Rich marbling makes Wagyu ribeye exceptionally flavorful with minimal seasoning.

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Wagyu

Australian Wagyu Picanha

A deeply beefy cut with a luxurious fat cap that bastes the meat as it cooks.

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Wagyu

Australian Wagyu Hanging Tender

An intensely beefy, tender butcher’s cut that rewards careful trimming and a hot sear.

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Wagyu

Australian Wagyu Short Rib

Exceptionally rich marbling gives boneless Wagyu short rib a luxurious, deeply beefy character.

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Wagyu

Australian Wagyu Tri-Tip

Deeply beefy, beautifully marbled, and ideal for a hard sear followed by indirect heat.

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Wagyu

Bam Bam Bone-In Ribeye

A showpiece bone-in Wagyu ribeye that rewards aggressive searing, controlled indirect heat, and a generous rest.

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Wagyu

Australian Wagyu Skirt Steak

Fast, hot cooking with careful slicing makes this intensely flavorful cut shine.

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Seafood

Seafood Recipes

Clean flavors and straightforward technique let premium seafood speak for itself.

Seafood

Seared Ahi Tuna

A fast sear creates a flavorful exterior while preserving the tuna’s delicate texture.

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Seafood

Alaska King Crab

Sweet, rich Alaska king crab needs very little beyond gentle heating and simple accompaniments.

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Seafood

Seared Sea Scallops

A dry surface and very hot pan create the deeply browned crust that makes premium scallops shine.

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Seafood

Seared Jumbo Shrimp

Jumbo shrimp cook quickly and stay sweet and tender when exposed to high heat only as long as needed.

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Specialty Meats

Specialty Meat Recipes

Premium proteins beyond Wagyu, prepared with the same focus on quality and technique.

Specialty Meat

Crispy Skin Duck Breast

Render the skin gradually to achieve a crisp exterior while keeping the breast tender and flavorful.

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Specialty Meat

Elk Medallions

Lean, tender elk medallions benefit from a fast sear and careful cooking so the meat stays juicy.

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Australian Wagyu

Australian Wagyu Filet Mignon

A simple high-heat preparation designed to protect the tenderness and rich beef flavor.

MethodHigh-heat sear
Rest5 minutes
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Australian Wagyu filet mignon
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional
  • High-smoke-point cooking oil, if needed

Preparation

  1. Pat the steak completely dry and season generously with salt.
  2. Preheat a heavy skillet or grill over high heat.
  3. Sear approximately 2–3 minutes per side, adjusting for thickness.
  4. Cook the edges briefly to develop an even crust.
  5. Remove from heat and rest approximately 5 minutes before serving.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu New York Strip

A richly marbled strip steak with deep beef flavor and a satisfying seared crust.

MethodHigh-heat sear
Rest5–8 minutes
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Australian Wagyu New York Strip
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Pat the steak dry and season evenly.
  2. Preheat a heavy skillet or grill over high heat.
  3. Sear until a deep crust develops, then flip once.
  4. Continue cooking to your preferred doneness.
  5. Rest 5–8 minutes, then slice across the grain.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Ribeye

Rich marbling makes Wagyu ribeye exceptionally flavorful with minimal seasoning.

MethodSear + finish
Rest5–8 minutes
SeasoningSalt forward
DifficultyEasy

Ingredients

  • Australian Wagyu ribeye
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Pat dry and season the steak.
  2. Preheat the grill or skillet over high heat.
  3. Sear both broad sides and briefly sear the edges.
  4. Finish over gentler heat if needed for a thick steak.
  5. Rest 5–8 minutes before slicing.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Picanha

A deeply beefy cut with a luxurious fat cap that bastes the meat as it cooks.

MethodSear + finish
Rest8–10 minutes
SeasoningSalt forward
DifficultyModerate

Ingredients

  • Australian Wagyu picanha
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Portion into thick steaks if desired, keeping the fat cap intact.
  2. Season the meat and fat cap with salt.
  3. Begin by rendering and browning the fat cap.
  4. Sear the remaining surfaces, then finish over moderate or indirect heat.
  5. Rest before slicing across the grain.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Hanging Tender

An intensely beefy, tender butcher’s cut that rewards careful trimming and a hot sear.

MethodHigh-heat sear
Rest5–8 minutes
SeasoningSalt + pepper
DifficultyModerate

Ingredients

  • Australian Wagyu hanging tender
  • Kosher salt
  • Freshly ground black pepper, optional

Preparation

  1. Trim away the tough center connective tissue if needed.
  2. Pat dry and season.
  3. Sear over high heat until well browned on both sides.
  4. Finish gently as needed for thickness.
  5. Rest, then slice across the grain.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Short Rib

Exceptionally rich marbling gives boneless Wagyu short rib a luxurious, deeply beefy character.

MethodHot sear
Rest5–8 minutes
SeasoningSalt forward
DifficultyEasy

Ingredients

  • Australian Wagyu boneless short rib
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Portion into manageable steaks if needed.
  2. Pat dry and season lightly.
  3. Sear over high heat until a deep crust develops.
  4. Turn and cook the second side, adjusting for thickness.
  5. Rest before slicing into small, rich portions.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Tri-Tip

Deeply beefy, beautifully marbled, and ideal for a hard sear followed by indirect heat.

MethodSear + indirect
Rest10 minutes
SeasoningSalt forward
DifficultyModerate

Ingredients

  • Australian Wagyu tri-tip
  • Kosher salt
  • Freshly ground black pepper, optional

Preparation

  1. Season evenly and allow the surface to dry before cooking.
  2. Sear all major surfaces over high heat until deeply browned.
  3. Move to indirect heat and continue cooking until your desired internal temperature is reached.
  4. Rest before slicing.
  5. Identify the grain direction and slice across the grain.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Bam Bam Bone-In Ribeye

A showpiece bone-in Wagyu ribeye that rewards aggressive searing, controlled indirect heat, and a generous rest.

MethodSear + indirect
Rest15 minutes
SeasoningSalt + pepper
DifficultyModerate

Ingredients

  • Bam Bam Australian Wagyu bone-in ribeye
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Season generously and preheat the grill.
  2. Sear the first side approximately 5 minutes.
  3. Flip and sear the second side approximately 5 minutes.
  4. Sear exposed edges to build additional crust.
  5. Move to indirect heat and finish gradually.
  6. Rest approximately 15 minutes before slicing.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Australian Wagyu

Australian Wagyu Skirt Steak

Fast, hot cooking with careful slicing makes this intensely flavorful cut shine.

MethodHigh-heat sear
Rest5 minutes
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Australian Wagyu skirt steak
  • Kosher or flaky sea salt
  • Freshly ground black pepper, optional

Preparation

  1. Pat dry and season immediately before cooking.
  2. Preheat the grill or skillet over very high heat.
  3. Sear approximately 2–3 minutes per side.
  4. Allow the steak to rest briefly.
  5. Cut into roughly 4-inch sections and slice each section thinly against the grain.
USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest.
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Seafood

Seared Ahi Tuna

A fast sear creates a flavorful exterior while preserving the tuna’s delicate texture.

MethodQuick sear
RestBrief
SeasoningSimple
DifficultyEasy

Ingredients

  • Ahi tuna steak
  • Sea salt
  • Freshly ground black pepper, optional
  • High-smoke-point cooking oil

Preparation

  1. Pat the tuna thoroughly dry.
  2. Lightly season immediately before cooking.
  3. Heat a skillet until very hot and add a small amount of oil.
  4. Sear briefly on each broad side until a crust forms.
  5. Slice with a sharp knife and serve immediately.
Use proper cold holding and cook seafood to applicable food-safety guidance. Raw or undercooked seafood can present food-safety risks.
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Seafood

Alaska King Crab

Sweet, rich Alaska king crab needs very little beyond gentle heating and simple accompaniments.

MethodSteam / reheat
RestServe promptly
SeasoningButter + lemon
DifficultyEasy

Ingredients

  • Alaska king crab legs or clusters
  • Water for steaming
  • Melted butter, optional
  • Fresh lemon, optional

Preparation

  1. Thaw under refrigeration when practical.
  2. Place crab in a steamer over simmering water.
  3. Cover and heat gently until hot throughout; avoid prolonged cooking.
  4. Crack the shell carefully and serve immediately.
Use proper cold holding and cook seafood to applicable food-safety guidance. Raw or undercooked seafood can present food-safety risks.
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Seafood

Seared Sea Scallops

A dry surface and very hot pan create the deeply browned crust that makes premium scallops shine.

MethodHard sear
RestServe immediately
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Large dry sea scallops
  • Kosher or sea salt
  • Freshly ground black pepper, optional
  • High-smoke-point cooking oil

Preparation

  1. Pat scallops extremely dry and remove the side muscle if present.
  2. Season immediately before cooking.
  3. Preheat a heavy skillet until very hot and add a thin film of oil.
  4. Place scallops in the pan without crowding and leave undisturbed until deeply browned.
  5. Flip once, finish briefly, and serve immediately.
Use proper cold holding and cook seafood to applicable food-safety guidance. Raw or undercooked seafood can present food-safety risks.
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Seafood

Seared Jumbo Shrimp

Jumbo shrimp cook quickly and stay sweet and tender when exposed to high heat only as long as needed.

MethodSear or grill
RestServe promptly
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Jumbo shrimp, peeled or shell-on
  • Kosher or sea salt
  • Freshly ground black pepper, optional
  • High-smoke-point oil or melted butter

Preparation

  1. Pat the shrimp dry and season lightly.
  2. Preheat a skillet or grill over medium-high to high heat.
  3. Cook in a single layer, turning once, until opaque and cooked through.
  4. Remove promptly to avoid overcooking.
  5. Serve immediately.
Use proper cold holding and cook seafood to applicable food-safety guidance. Raw or undercooked seafood can present food-safety risks.
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Specialty Meat

Crispy Skin Duck Breast

Render the skin gradually to achieve a crisp exterior while keeping the breast tender and flavorful.

MethodRender + sear
Rest5–10 minutes
SeasoningSalt forward
DifficultyModerate

Ingredients

  • Skin-on duck breast
  • Kosher or sea salt
  • Freshly ground black pepper

Preparation

  1. Pat dry and lightly score the skin without cutting deeply into the meat.
  2. Season both sides.
  3. Place skin-side down in a cool or moderately warm pan.
  4. Gradually render the fat until the skin becomes deeply golden and crisp.
  5. Flip and finish the meat side.
  6. Rest before slicing.
Cook and handle this product according to current USDA food-safety guidance.
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Specialty Meat

Elk Medallions

Lean, tender elk medallions benefit from a fast sear and careful cooking so the meat stays juicy.

MethodFast sear
Rest5 minutes
SeasoningSalt + pepper
DifficultyEasy

Ingredients

  • Elk medallions
  • Kosher or sea salt
  • Freshly ground black pepper
  • High-smoke-point cooking oil

Preparation

  1. Pat the medallions dry and season shortly before cooking.
  2. Preheat a heavy skillet over high heat and add a small amount of oil.
  3. Sear both sides until browned.
  4. Because elk is lean, avoid unnecessary extended cooking.
  5. Rest briefly before serving.
Cook and handle this product according to current USDA food-safety guidance.
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