Basic Info :

• Serves:  2 people
• Total Time:  Approx. 2 hours (1.5 hr sous-vide + 10 min resting + 20 min slicing & plating)
• Difficulty:  Medium
  

Ingredients :

• A5 Wagyu steak: 1 piece（approx. 250g）
• Sea salt: 3g
• Freshly ground black pepper: 2g
• Rosemary:  1 sprig
• Garlic:  2 cloves
• Unsalted butter: 15g
• Olive oil: 5ml
• Wasabi:  To taste
• Lemon zest:  A pinch
• Sous-vide bag:  1 piece

Instructions :

Prep wagyu :

Remove wagyu steak from refrigerator, let rest at room temperature 15 minutes. Gently pat surface dry with kitchen paper — do not press hard, as this squeezes out precious marbling fat. Season both sides lightly with sea salt and black pepper.

Vacuum seal :

Place wagyu in a sous-vide bag with rosemary, garlic cloves and olive oil. Expel air and seal. Ensure the steak lies flat in the bag, not folded or overlapping.

Sous-vide cook :

Set water bath to 54°C (medium-rare). Fully submerge the sealed bag, cook for 1.5 hours. Precise temperature control ensures even pink doneness and prevents excessive fat rendering and loss.

Rest :

Remove wagyu, pat dry. Heat a pan over high heat, add butter, sear each side 20-30 seconds for a fragrant crust. Rest 10 minutes to redistribute juices and fat.

Prep knife :

Wipe your DRGSKL chef knife with a damp cloth. Wagyu is rich in fat and extremely tender, demanding maximum sharpness — a dull knife crushes the meat, causing marbling fat to escape and producing rough cuts.

Ultra-thin slicing :

Place wagyu with grain perpendicular to the blade. Hold your DRGSKL chef knife at 30° angle, pull the full blade length from far end toward you in one smooth stroke. Each slice should be 2-3mm thick. Cut decisively and evenly — no back-and-forth sawing — producing a smooth, pink cross-section with fine marbling.

Plate & serve :

Arrange thin slices flat or lightly curled on a preheated plate. Sprinkle with lemon zest for aroma, serve with a small amount of wasabi and sea salt. Enjoy hot — melt-in-the-mouth texture, rich fat dissolving on the tongue, ultra-thin cuts preserving maximum original wagyu flavor.

Knife Matching :

Recommended knife :

DRGSKL Chef Knife

Why it fits :

Wagyu is one of the most demanding ingredients for knife sharpness. Its fine marbling and extremely tender flesh crush easily under ordinary blades, causing precious fat loss and rough, gray cuts. The DRGSKL chef knife features ATS-34 high-hardness steel with a hand-ground 15° edge — ultra-thin and razor-sharp. Angled pull-cutting severs meat fibers and fat in one stroke without crushing or tearing, delivering a smooth, clean cross-section that preserves marbling and rich fat. The ample blade length handles continuous ultra-thin slicing of large wagyu steaks — ideal for premium wagyu cuisine.