Wagyu isn't like regular beef. That beautiful marbling melts at a lower temperature, which means a little know-how goes a long way. Here are five tips to nail it every time.
1. Rest It Before You Cook
Take your wagyu out of the fridge 30 minutes before cooking. Cold meat on a hot grill = uneven cooking. Room temperature = better sear, better result.
2. Keep Seasoning Simple
Flaky sea salt and cracked pepper. That's it. Wagyu's flavour is extraordinary on its own — don't cover it up.
3. Get the Grill Screaming Hot
Preheat to high (250–280°C). You want a fast, fierce sear that builds a crust before the fat renders out. Pat the steak dry first — moisture kills a good sear.
4. Don't Overcook It
Aim for medium-rare (55–57°C internal) for MB4 and above. High-grade wagyu loses its magic past medium. Use a meat thermometer — the margin for error is small.
5. Always Rest Before Cutting
Rest for 5 minutes off the heat, loosely tented with foil. Cut too early and the juices run straight onto your board instead of staying in the meat.
Start with an MB2 or MB4 sirloin to get your technique right, then work up from there. Browse our full range of hormone-free Australian wagyu — delivered fresh to your door.
