Superprime x Good Eggs: How to Cook A5 Wagyu Like a Pro
This Father's Day, Good Eggs is partnering with Superprime and Chef Marc Zimmerman to bring authentic Japanese A5 Wagyu directly to your home.
Known for its exceptional marbling and rich flavor, A5 Wagyu deserves a slightly different approach than traditional beef. Here are Chef Marc's tips for achieving restaurant-quality results.
Cooking A5 Wagyu burger blend
Start Cold
Unlike traditional steaks, Chef Marc recommends cooking Wagyu straight from the refrigerator. This helps develop a beautiful crust while keeping the center rare to medium rare.
Keep It Simple
Season generously with Maldon salt and freshly cracked black pepper just before cooking. With beef this exceptional, simple seasoning is all you need.
Cast Iron Method
Heat a cast-iron pan over medium-high heat until hot but not smoking. No additional oil is needed. When the burger hits the pan, it should immediately sizzle.
Cook until a deep golden crust forms, then flip:
Medium rare: about 5 minutes per side
Medium: about 6-7 minutes per side
Medium-well: 8-9 minutes per side
Grill Method
Preheat your grill to 400°F. If using charcoal or wood, allow it to burn down to glowing embers before cooking to avoid bitterness.
Keep burgers refrigerated until ready to cook. Season just before grilling and place directly on the hot grill. The burger should sizzle when it hits the grates.
Cook until a crust forms:
SuperPrime Steakhouse, San Francisco
Charcoal Grill
Medium: about 4 minutes per side
Medium-well: about 5-6 minutes per side
Turn Often
Once the Maillard crust develops, turn the meat frequently to encourage an even cook and maximize caramelization.
Rest Before Serving
Allow burgers and steaks to rest for several minutes before serving to retain juices and maximize tenderness.
Whether you're enjoying our A5 Luxe Classic Burger Kit, A5 Japanese-Inspired Burger Kit, or A5 Wagyu Grilling Kit, these simple techniques will help you bring the Superprime experience home.
Chef's Tip: A5 Wagyu's exceptional marbling creates incredible flavor, but it can also lead to flare-ups on the grill. Using a grill mat or griddle can help control direct flames and ensure a more consistent cook without sacrificing the burger's crust.
Cooking your Wagyu steak
Cast iron/Pan Roast:
Heat pan to medium high but not smoking. No additional fat or oil is necessary. Keep wagyu refrigerated before grilling. Unlike traditional larger steaks, it is not necessary to temper the Wagyu. This allows a crust to form on the exterior while keeping the center medium rare. A great indicator is the beef will sizzle when placed in the pan. Allow to cook until a crust is formed on the outside and then turn. The rendered fat may be used to baste the beef, season vegetables or in another application. Once beef is cooked to desired temperature remove from pan and allow to rest for several minutes.
For the Grill:
For Charcoal/Wood grilling: Be sure to burn charcoal or wood down to coals/embers to avoid bitterness.
For all grills, have your grill preheated to 450F. Keep wagyu refrigerated before grilling. Unlike traditional larger steaks, it is not necessary to temper the wagyu. This allows a crust to form on the exterior while keeping the center medium rare. Season with salt and pepper just before cooking and add to grill. Wagyu should sizzle when placed on grill. Allow to cook until a crust is formed on the outside and then turn. Once beef is cooked to desired temperature remove from grill and allow to rest for several minutes.
