Thaw the prized Wagyu product as you see fit. Our “Handling and Thawing” section will guide you further.

We always recommend cooking Wagyu to no more than Medium Rare. But your oven might heat differently than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy—like your precious Wagyu—take our timing specs with a grain of proverbial salt. Arm yourself with common sense and a meat thermometer; don’t take our word for gospel! Remember that our Omi A5 Wagyu ribeye steak has a LOT of marbling—no need for extra fat!  Moreover, the luxe marbling gives it a lower smoking point than your traditional American beef.  Avoid scorching your A5 ribeye by being gentle with the heat.

Grill: Heat the grill to medium to medium high. Season the steak with salt, at minimum, or anything else to your taste. Sear each side for a minute or two. Look for the Maillard reaction—brown and crispy! Move steaks to a lower heat and cook for another couple minutes. Remove from the heat and let rest for a few minutes, if you can wait. Letting the meat rest will help preserve the juices within.

Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season your Omi A5 Wagyu ribeye steak with anything your heart desires. Then, 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 from heat. Try as hard as you can to let it rest for a few minutes before you dig in.