Cooking A5 halal wagyu well isn’t complicated — but it does demand restraint. The marbling does most of the work. Here’s the 5-step method to get our halal A5 wagyu sirloin steak right.
Step 1: Thaw slowly (24 hours)
Move the frozen steak from freezer to fridge 24 hours before cooking. Never use a microwave — it denatures the proteins and damages the texture.
Step 2: Bring to room temperature (30 minutes)
Take the steak out of the fridge 30–60 minutes before cooking. Room-temperature meat cooks evenly through to the centre.
Step 3: Salt — only salt
A5 wagyu’s natural flavour is so balanced that salt is the only seasoning you need. Use a mineral-rich sea salt (Guérande or similar) and season both sides lightly, right before cooking.
Step 4: Hard sear, short time
Preheat a cast-iron pan until it smokes. For sirloin:
- 2 cm thick: 60 seconds each side × 2 + 90 second rest
- 3 cm thick: 90 seconds each side × 2 + 120 second rest
- Add a pat of butter in the last 10 seconds for aroma
Step 5: Rest (3–5 minutes)
Wrap loosely in foil and rest 3–5 minutes. This lets the juices redistribute so they don’t run out when you slice.
Serving and accompaniments
- Finishing salt
- Fresh wasabi
- Yuzu-koshō pepper paste
- Grated daikon with ponzu (cuts the fat)
- Garlic chips
Try the steak: Premium Halal A5 Wagyu Sirloin Steak 500g