Thaw the prized Wagyu product 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. Take our timing specs with a grain of proverbial salt as you prepare your Takamori A-5 Wagyu chuck eye steak. Use your common sense and maybe even a meat thermometer and don't take our word for gospel. 

One thing to keep in mind is that this amazing A5 beef 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 prized Wagyu steak and be mindful of too much heat.  Be gentle.

Grill: Heat the grill to medium to medium high. Season the 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 Takamori A-5 Wagyu chuck 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 to rest for a few minutes. We dare you!