Thaw your prized Hokkaido A5 Wagyu 8oz strip steak as you see fit (see below under "Handling and Thawing" for deeper guidance).

We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. Do take our timing specs with a grain of proverbial salt as you prepare your Wagyu strip steak. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.   

This amazing Hokkaido strip steak has a LOT of marbling, so no need for additional fat. Moreover, the luxe marbling gives it a lower smoking point than your traditional American beef. So, do not scorch your A5 and be mindful of too much heat. Be gentle. 

Grill: Heat the grill to medium to medium high. Season your Hokkaido A5 Wagyu 8oz strip steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple minutes. Take off the heat and let rest for a few minutes, if you can wait.

Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then turn down heat on skillet.  Cook for a few more minutes, then remove your Wagyu strip steak to rest for a few minutes. We dare you to be patient!