Grilling Wagyu is possible, but because of its high fat content, it’s best cooked quickly over high heat or seared in a pan. For A5-grade Wagyu, pan-searing or teppanyaki-style cooking is ideal to prevent flare-ups and preserve the melt-in-your-mouth texture.

Use a meat thermometer to check:

• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

For Wagyu, medium rare is highly recommended to enjoy the full flavor and tenderness.

Wagyu beef is already rich in flavor, so a light sprinkle of salt (and optional pepper) is enough. Avoid strong marinades or spices — they can overpower the delicate taste of the meat.

Yes — let your steak rest for 5–10 minutes after grilling. This allows the juices to redistribute, keeping the meat tender and flavorful when sliced.

Use indirect heat or a two-zone grill setup. Sear the Wagyu quickly on high heat, then move it to a cooler side to finish cooking. This prevents flare-ups and over-charring from the dripping fat.