Wagyu beef has a lot of glorious marbling, so it's important that you cook it long enough to extract the fat - but you also don't want to overcook the meat. Below are some tips on how we like to cook our steaks and burger.
How to cook your sugoi burger
Pan-Fry, don't Grille
The high marbling of our burgers means you'll experience a lot of flare-ups if you cook the burgers directly on your grille. To avoid this, simply heat up a cast-iron skillet or carbon steel pan on your outdoor grille, or cook indoors on your stove top, of course.
Golden Brown from edge to Edge
Cooking a burger in a cast-iron pan or on a griddle keeps the entire surface of the burger in contact with searing heat, creating a delicious exterior. To enjoy the exhuisitely buttery flavor of our burgers, we don't recommend any additions to the meat before cooking.
how to cook your sugoi steak
Pan-Fry, Don't Grille
We recommend cooking your steak in a hot cast-iron or carbon steel pan, rather than on the grille. This prevents flare-ups and helps the steak create a crispy exterior crust on the entire surface of the steak. We like to trim a little fat off the steaks to the pan slick.
Season after cooking
Sear the steaks about 2-3 minutes per side over medium-high heat, until the internal temp is about 110-degrees. Let the meat rest for at least 10 minutes - it will continue to cook to a medium rare. Lightly season the steaks with sea salt if you prefer.