Cooking Tips
Cooking Pans
Cast Iron pan preferred. Stainless Steel & Non Sticks do work just fine though.
Defrost
Method 1
Place the steak (in the vacuum sealed bag) into a cold water bath. Thicker cuts, give approx. 45min-1hr. Thinner cuts, give approx. 20-30min. Extra time is ok! Better to be sure your steak is fully thawed. Check the steak by feeling it to make sure it is soft throughout.
Method 2
Place the steak (in the vacuum sealed bag) in the fridge. This method can take up to 24hrs. If using Method 2, prior to cooking remove the steak from the fridge and let it sit out for a minimum of 20 mins as it will help you to cook a more evenly cooked steak throughout.
Prepare
Once defrosted, remove the steak from its vacuum sealed bag and make sure to pat it completely dry with paper towels.
Japanese beef is cut thin and is very tender, so steaks require a short cooking time and it is recommended to use high heat to achieve a good sear. Do not use oil or butter. Once the pan reaches maximum temperature (which may take about 5-6 minutes and usually shows light smoke), place the steak in the pan. Sear each side for about 60-120 seconds. Since the steak is thinly cut and has a high fat content, there is no need to let it rest after cooking.