How to Sous Vide A5 Wagyu (& Is That Even a Good Idea?)


Wait... you can sous vide A5 Wagyu?!

Yes, you can absolutely sous vide A5 Wagyu. Think sous vide will make the fat melt away... nope. It won’t.

Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu.

Here’s the procedure that he recommends:

Sous vide at 58° Celcius (135° Fahrenheit) for 45-60 minutes.

Then put into the fridge until chilled.

Next, temper the meat to room temperature (in other words, leave it out for 20 minutes or so until the meat’s temperature is approaching the temperature of the room.)

Season with salt and pepper.

Sear on a flat stainless steel pan at medium-high to high heat (no need for oil or butter, the fat from the Wagyu will be plenty).

Let rest.

Slice and enjoy.

For a simpler preparation (and equally spectacular results) just follow our video instructions >>