How to Cook A5 Filet Mignon 3 Ways

A5 Filet Mignon is the crown jewel of steak: unbelievably tender, luxuriously marbled, and surprisingly easy to cook when you know what to do. Whether you’re a seasoned home chef or trying A5 Wagyu for the first time, these three methods will help you bring out the best in every buttery bite.

And the best part? You only need five ingredients to turn this steak into something unforgettable.

🧂 Ingredients (Same for All Methods)

• A5 Filet Mignon (Kai Wagyu™)

• Kai Wagyu™ Natural Pink Himalayan Salt

• Kai Wagyu™ A5 Wagyu Tallow

• X Batch Chili Oil (for finish or dipping)

• Fresh thyme or rosemary (optional for aroma)

🍳 Method 1: Cast Iron Pan Sear

Best for: Classic steak lovers who want a crispy crust with a medium-rare center.

How to:

1. Let your A5 filet rest at room temp for 30 minutes.

2. Lightly season all sides with Kai Wagyu™ Pink Himalayan Salt.

3. Heat a cast iron pan on high and add a spoonful of Wagyu Tallow.

4. Sear the steak 45 seconds to 1 minute per side (plus edges), until a golden crust forms.

5. Rest 5 minutes before slicing. Serve with a drizzle of X Batch Chili Oil.

Texture: Crisp crust, buttery interior
Flavor Profile: Rich, savory, balanced with salt and chili heat
Cook Time: ~5 minutes

✅ Chef’s Tip: Don’t overcrowd the pan. Let that crust form without moving the steak too much.

💧 Method 2: Sous Vide + Quick Sear

Best for: Precision lovers who want edge-to-edge perfection.

How to:

1. Season filet with salt and seal it in a vacuum or zip bag.

2. Sous vide at 129°F for 1 hour (medium-rare).

3. Remove, pat dry, and sear on a hot skillet with Wagyu Tallow for 30 seconds per side.

4. Slice and serve with a small spoonful of X Batch Chili Oil on top.

Texture: Uniform pink center, ultra tender
Flavor Profile: Clean, delicate, melt-in-your-mouth
Cook Time: ~1 hr (mostly hands-off)

✅ Chef’s Tip: After sous vide, dry the steak thoroughly to get a better sear finish.

🔥 Method 3: Torch Sear

Best for: The bold and adventurous — dramatic presentation with real Wagyu flair.

How to:

1. Freeze filet for 5–10 minutes to help surface firm up.

2. Season with Kai Wagyu™ Pink Salt and place on a heat-safe surface.

3. Use a high-quality kitchen torch to sear evenly — hold flame 3–4 inches above steak, moving constantly.

4. Brush lightly with melted Wagyu Tallow before finishing.

5. Slice thin and dip into X Batch Chili Oil for bold flavor.

Texture: Charred exterior, soft center with smoky aroma
Flavor Profile: Deeply savory, slightly smoky, with spicy kick
Cook Time: ~5 minutes

✅ Chef’s Tip: Don’t torch too close or too long — keep it moving for a clean sear.

🍽️ Pair It Like a Pro

No matter which method you choose, here’s how to build a full experience:

• Side: Wagyu Tallow Roasted Potatoes or Steamed Rice

• Greens: Grilled asparagus or chilled daikon salad

• Sauce: Yuzu Kosho Aioli or X Batch Chili Oil

• Drink: Red wine, cold sake, or a whiskey highball

🛒 Shop the Essentials

Ready to cook like a pro? Stock up on everything you need:

• 🥩 A5 Filet Mignon

• 🧂 Kai Wagyu™ Natural Pink Himalayan Salt

• 🧈 A5 Wagyu Beef Tallow

• 🌶️ X Batch Chili Oil

• 🔥 Cooking tools & premium steak gear

Final Thought

There’s no wrong way to enjoy A5 Filet Mignon — just your way. Whether you’re sizzling it in a cast iron pan, taking the sous vide route, or torching it tableside, this steak is all about simple ingredients, precise technique, and an unforgettable experience at home.

Tag us @kaiwagyu and show us how you filet!