Unless you cook Wagyu for a living, make a plan before you start: thawing, seasoning, cooking, resting. These are the fundamentals that make the difference between good and unforgettable.

Note: these are general guidelines. Specifics shift depending on the cut in front of you.

Thawing

The bigger the cut, the more time it needs. Give it a full thaw in the fridge, then let it come to room temperature before it hits the heat. Even cooking starts here.

How to Season

The better the meat, the less it needs. Salt and pepper are enough to let the marbling and the dry-aged flavor speak for themselves. Salt in advance, ideally 24 hours out, though even an hour ahead helps the salt work its way through. If you want to experiment, there's a rub or sauce for nearly every cut.

Your Guide to Cooking Temperatures

Bring your beef to room temperature and grab a digital thermometer. Times below assume a pan sear or oven roast; adjust for other methods as needed.

Rare

  • Internal Temp: 120-125°F
  • Look: Cool red center, soft, very juicy
  • Thick Steaks: 4-5 minutes per side
  • Rest: 5-10 minutes

Medium Rare

  • Internal Temp: 130-135°F
  • Look: Warm red center, firmer but still juicy
  • Thick Steaks: 5.5-7 minutes per side (adjust for thickness, thermometer is your guide)
  • Rest: 5-10 minutes, longer for large cuts
  • This is the range most cuts are built for. Watch the thermometer closely, it's a narrow window.

Medium

  • Internal Temp: 140-145°F
  • Look: Pink center, firm, still juicy
  • Thick Steaks: 7-8 minutes per side (adjust for thickness)
  • Rest: 5-10 minutes, longer for large cuts
  • Works well grilled or pan-seared; for larger roasts, drop to around 350°F in the oven and give it more time.

Medium Well

  • Internal Temp: 150-155°F
  • Look: Slightly pink center, firmer, less juice
  • Thick Steaks: 8-9 minutes per side
  • Thicker Cuts: 15-20 minutes per pound at 350°F (adjust for thickness)
  • Rest: 5-10 minutes, longer for large cuts
  • Indirect heat, oven roasting or a closed grill, keeps this from drying out.

Well Done

  • Internal Temp: 160°F and above
  • Look: No pink, firm, minimal juice
  • Thick Steaks: 10-12 minutes per side
  • Thicker Cuts: 20-25 minutes per pound at 350°F or higher
  • Rest: 5-10 minutes, longer for large cuts
  • If well done is the goal, choose a cut built for it and lean on low, slow methods like braising. There's a right way to do even this.