Thaw your Hokkaido A5 Wagyu Hibachi 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. So for the love of all things holy—such as your precious Hokkaido A5 Wagyu Hibachi steak—take our timing specs with a grain of proverbial salt.  

One thing to keep in mind is that this amazing Wagyu Hibachi steak has a LOT of marbling, so there’s no need for additional fat.  Moreover, its famously luxe marbling gives it a lower smoking point than your traditional American beef.  Be mindful of too much heat when cooking your Hibachi steak.

Grill: Heat the grill to medium to medium high. Season your Hibachi 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 your Wagyu Hibachi 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 steak and let it rest for a few minutes.