How Do I Cook Wagyu?
Wagyu is a fragile creature under heat. Treat it delicately and with the utmost care, and it will reward you with velvety perfection. A good analogy to cooking Wagyu is that of a baked Alaska—you need to sear the outside, but if you let it sit under the heat too long, it will melt the ice cream inside, and you will have an unappetizing mess. The physical structure of Wagyu beef is not unlike ice cream in that it can literally melt and change into something very different from its ideal form. The intermuscular fat melts at about 75 degrees F.
If you treat your Wagyu steaks as if you were cooking the beef you are familiar with, you will be sorry you did. You will look down at your plate and say, "Damn, I spent that much money on this?" Don't do that.
Think about quick-sear cooking techniques used for things like rare tuna and foie gras. Open flames, intensely preheated cast iron and Wagyu beef are friends. Good friends. However you cannot allow the steak to remain in contact with the heat long enough to melt all the fat and cause it to drip out of the internal structures of the meat. If you do you will end up with boringly tough, dry, expensive meat. "Well done" and "Wagyu" are not words that go well together.
If you do it right, you may just acquire an addiction for life.
Different Cuts May Require Different Techniques & Sauces to get the most out of your experience.
For more ideas and recipes for cooking Wagyu, visit these web sites:
Sukiaki, Shabu-shabu and Tepenaki Recipes - http://www.affluenttastes.com/meats/traditional-kobe-beef-recipes.html
American and Japanese Favorites - http://www.foodnetwork.com/search/delegate.do?fnSearchString=wagyu&fnSearchType=site
Know Your Cuts and How to Cook Them - http://foodsubs.com/Meats.html