How to Cook Halal Wagyu Steak to Perfection

There’s nothing quite like a perfectly cooked Halal Wagyu steak — buttery, tender, and rich with natural umami. Whether you’re preparing it on a grill, in a cast-iron pan, or using sous vide, the key is to highlight the marbling and respect the purity of the meat.

1. Start with Quality Halal Wagyu

Not all Wagyu is created equal. At Kai Wagyu, our Halal-certified Australian Wagyu comes from cattle raised humanely and processed according to Halal standards. The result is clean, balanced beef flavor with the signature marbling Wagyu is known for — perfect for both home cooks and fine dining enthusiasts.

2. Season Simply

Wagyu doesn’t need much to shine.

• Use sea salt and freshly cracked black pepper just before cooking.

• For an extra layer of flavor, finish with a brush of Kai Wagyu Garlic Butter or Black Truffle Butter right after searing.
  Avoid heavy marinades — they can overpower the natural sweetness of the beef.

3. Choose Your Cooking Method

Each method brings out a different character in the steak. Here’s how to master all three:

Grilling

Perfect for smoky, flame-kissed edges.

1. Bring the steak to room temperature.

2. Preheat grill to high heat.

3. Sear for 1½–2 minutes per side for medium-rare (depending on thickness).

4. Let rest 5 minutes before slicing.
   Tip: Use a meat thermometer — aim for 130°F (54°C) for medium-rare.

Pan-Searing

Ideal for deep crust and control.

1. Heat a cast-iron pan until smoking hot.

2. Add a small amount of neutral oil (grapeseed or avocado).

3. Sear steak 1½ minutes per side, then baste with butter, garlic, and rosemary.

4. Rest before serving.
   Temperature guide:

• Rare: 125°F / 52°C

• Medium-Rare: 130°F / 54°C

• Medium: 140°F / 60°C

Sous Vide

Perfect for consistent doneness throughout.

1. Vacuum-seal the steak with salt, pepper, and a bit of butter.

2. Cook in a water bath at 129°F (54°C) for 90 minutes.

3. Pat dry, then sear quickly on a hot pan for color and texture.
   This method locks in juices and preserves Wagyu’s delicate fat structure.

4. Serving Ideas

Elevate your Halal Wagyu with luxurious accompaniments:

• Bone Marrow Sauce: Combine roasted bone marrow with shallots, herbs, and a splash of red wine for a silky topping.

• Truffle Butter Finish: Melt over the steak right before serving for an aromatic touch.

• Simple Sides: Roasted potatoes, grilled asparagus, or sautéed mushrooms balance the richness.

5. Rest and Enjoy

After cooking, always let your Wagyu rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is juicy and tender. Slice against the grain and serve immediately.

Experience the Best Halal Wagyu

Bring restaurant-quality steak home with Kai Wagyu’s Halal-Certified Australian Wagyu — clean, richly marbled, and ethically sourced.
Pair it with our Black Truffle Butter or Bone Marrow for the ultimate flavor experience.

Shop Halal Wagyu and Gourmet Butters at KaiWagyu.com