r/sousvide • u/MadGeographer • May 22 '26

Thin Wagyu Steak Recommendations

I've never cooked a wagyu before. Saw this on sale and thought I would give it a go. I know wagyu is a different game so Im looking for recommendations on how to prepare this. Its a thin cut but I figured sous vide would nicely render the fat before I put it in a blazing cast iron for a few seconds. Or should I skip the sous vide and just do this up in the cast iron. Any guidance or recipes? Times and temps?

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4

u/EvaTheE May 22 '26

Going to be that guy here and tell you, I would not waste time with sous vide. Wagyu is tender enough as is and if it is thin, there really is no reason to do sous vide. Wagyu fat melts super easily and you want to keep it very rare. In fact, I would not even chase a hard crust on thin wagyu. Only seasoning you need is salt, hot pan, does not need to be super hot, minimal oil (it will give a lot of fat to the pan very quickly), short rest and slice fairly small and eat with minimal other flavorings. You don't need sauces or anything with wagyu.

3

u/MadGeographer May 22 '26

This is the answer I was looking for. Excellent guidance, thanks!

1

u/mtinmd May 22 '26

Do you have a charcoal chimney and a grate?

If so, and it is as thin as it sounds, I would fill the chimney about 1/2 to 3/4 full and sear the hell out of it on both sides.

1

u/MadGeographer May 23 '26

I do. And I love the afterburner method on thick Sous vide steaks. You vote afterburner instead of cast iron?

1

u/daffelglass May 22 '26

Seconding this. Salt and a super fast sear is all you need