How to cook wagyu beef? hibachi, trandtional Japanese way

[smokinq13]

So we got roughly 1 lb worth of wagyu beef( ribeye steak and I forget what the other is) and I'm trying to figure out the best way to cook it. I think I am going to try and do it the Traditional Japanese way but the problem I'm running into is that I see a lot of recommending using stainless steel pans for cooking but I DO NOT trust our stainless steel pans we got. Everything we have tried cooking in them has stuck and that's even using oil.. its not the sticking that means its not ready to flip, its sticking like its burning to the pan and ruining the meat! Sorry but wagyu is on the little to expensive side to be ruining.

So my plan is to use our non-stick electric skillet to grill it up, first question... will this be fine? Second question I've watched many videos where they used oil to help the beef along and other videos that said oil is not needed due to the fact that the beef has which a high marbling the natural oils/flavors will come out on its own, so no oil vs oil??

I wont be cooking this til probably next week but I for sure will post a thread on it, I think to keep with the traditional Japanese way, I am also going to do chicken hibachi w/ fried rice and vegetables and even some sushi rolls!

any advice would be great!

 

[browneyesvictim]

First... I hope I get an invite. :-)

Your electric skillet will be an excellent option. And you are right, I don't think you will need or want any oil when cooking those steaks on there. Should be no problem at all sticking. But me personally, since you already have the hibachi fired up for the chicken, I would do the steaks over charcoal as well, right after the chicken is done.

 

[chilerelleno]

Another vote for the hibachi.
Very high heat, sear well and serve med-rare.
Season with just a little salt.

To be nonstick stainless steel cookware should be seasoned similar to cast iron.

 

[SmokinAl]

If it were me I would cook it in cast iron & use some bacon grease to add a little flavor!

 

[schlotz]

Wagyu deserves applying your best technique and I too highly recommend grilling it on the hibachi and let the flavor shine through.

 

[gmc2003]

If your using stainless steel and your experiencing burning or sticking - your heat is probably to high. Med-high heat with some oil/fat is the way to go. Also let your meat sit on the counter for about 10 mins. to take the chill out. You'll also want to pat the meat dry so your not introducing excess moisture to the cook. I've been using stainless steel for years and it's never let me down.

Chris

 

[atomicsmoke]

To be nonstick stainless steel cookware should be seasoned similar to cast iron.

I know it's offtopic, but can you elaborate?

 

[chilerelleno]

I know it's offtopic, but can you elaborate?

Sure, you can season it just like cast iron.
Can be done in the oven or stovetop.
Stovetop: Heat pan, add a high temp oil, get it smoking hot, dump oil, lightly wipe it out and let cool, repeat a few times.

 

[atomicsmoke]

Sure, you can season it just like cast iron.
Can be done in the oven or stovetop.
Stovetop: Heat pan, add a high temp oil, get it smoking hot, dump oil, lightly wipe it out and let cool, repeat a few times.

Will it bind to stainless steel? The finish is much smoother than cast iron. Do you have one done? Can you some pics?

 

[chilerelleno]

Yes, yes and yes.
I'm at work right now, probably home this weekend, can post a pic then.
Nothing to look at really, looks like a dirty SS frying pan.

Not much difference between SS and some of the CI finished with a very smooth surface.

You will reseason SS more often as it is not as durable.

 

[jcam222]

I've read that the best method is to cook smaller bite size pieces as you eat them. Gather around a hibachi or skilled and cook chomp , cook chomp etc.