Mastering the Art of Cooking the Best A5 Wagyu Steak at Home - Prime Gourmet Online

Mastering the Art of Cooking the Best A5 Wagyu Steak at Home

A5 Wagyu steak is one of the world’s most luxurious ingredients. At Prime Gourmet, we offer an extensive range of premium quality striploin, ribeye, and tenderloin A5 Wagyu steaks, along with a wide choice of A5 Wagyu burgers, meatballs, mince, and more.

All 100% halal and sourced from the finest Wagyu producers from across the globe, every product in our A5 Wagyu range boasts a delectable buttery texture and rich buttery taste. In this blog, we will explore all you need to know about this prestigious type of steak, and how you can master cooking delicious A5 Wagyu at home.

What is Japanese A5 Wagyu steak?

When it comes to steak, nothing compares to A5 Wagyu. Delivering unparalleled levels of tenderness and rich beefy flavour, it’s a lavish ingredient worthy of the most special occasions and important house guests. Derived from only a few unique breeds of Japanese cattle, Japanese A5 Wagyu is famous for its intense marbling and soft texture. Featured in traditional Japanese recipes such as teppanyaki, sukiyaki, and shabu-shabu, it also tastes sensational served as a classic steak with chunky chips and vegetables.

Favored by the world’s best chefs and restaurants, A5 grade is the highest quality grade for wagyu beef.  If you are a fan of beef steaks, you truly haven’t lived until you’ve tried it. We have searched the world to bring the UAE the best varieties of this prestigious and widely adored steak.

Two of our most popular A5 Wagyu brands include:

Kiwami by Stockyard

Widely recognised as Australia’s most awarded branded beef, kiwami by Stockyard is Stockyard Beef’s top-shelf Wagyu brand. With kiwami meaning ‘outstanding excellence’ in Japanese, every cut has been hand selected to deliver an extraordinary, melt-in-the-mouth eating experience. Sourced from premium Australian cattle with Japanese genetics, and carefully raised on a 400-day, all-natural feeding programme, our kiwami by Stockyard range allows you to experience this exquisite meat without forking out a fortune.

Top Farm Saroma Wagyu

Raised in Hokkaido, Japan, our Top Farm Saroma Wagyu is known for its distinctive marbling and incredible melt-in-the-mouth taste. An extremely rare and ultra lavish kind of Japanese A5 Wagyu, all the cattle are meticulously raised on a carefully compiled diet of fibre-rich grass and fermented foods. This ensures the cattle remain healthy and strong, and that the taste of each steak is consistently flawless.

How to cook A5 Wagyu Steak

It's best to keep things simple when cooking A5 Wagyu. However, while the ingredients may be simple, the cooking process is very specific. To maintain its legendary luscious texture and amazing flavour, every stage of preparation and cooking needs to be carefully monitored.

So, before you dive into cooking A5 Wagyu steaks at home, make sure you read our top tips carefully.

Top tips for cooking A5 Wagyu:

  • Take your steaks out of the fridge about 30 minutes before cooking. Bringing the steaks to room temperature allows them to cook evenly from the outside in.
  • Before you cook your steaks, season them with salt to draw out some of the moisture and create a nice golden crust.
  • To enjoy the sweet, buttery flavour of Wagyu steak at its best, aim to cook your steak to either medium-rare or medium. Be careful not to overcook them, as this can reduce its incredible taste and texture.
  • Always preheat your cast iron pan thoroughly before cooking. This ensures even cooking and a good outer sear.
  • It's not strictly necessary to grease the pan, unless you are cooking a fillet steak. As soon as the sirloin or ribeye steak hits the hot pan it will begin to caramelise by itself.



  • Your choice of A5 Wagyu steak
  • Salt and pepper to season


  • Allow the steaks to come to room temperature, and pat dry.
  • Season with salt and pepper on each side.
  • Heat the pan thoroughly on a medium or medium-high heat.
  • Grease the pan with Wagyu fat if desired.
  • Place the steak in the pan and start cooking. Turn the steak often to keep the colouring even.
  • As a rough guide, a 300g medium-rare sirloin steak should take approximately three to four minutes to cook.
  • Larger steaks that weigh 500g or more can be moved to the oven to finish cooking. Smaller and thinner steaks can be cooked all the way in a pan.
  • Allow the steaks to rest for at least 5 minutes prior to serving.

A5 Wagyu can also be cut into strips for stews, fajitas, salads and other dishes. Our Wagyu meatballs are ideal for pasta recipes, while our Wagyu burgers are sure to be a big hit at every BBQ.

For more information about Japanese Wagyu A5 and recipe inspiration please visit our dedicated Wagyu A5 page.

Back to blog