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26 Wagyu Beef Recipes For Meat Lovers

Wagyu beef is one of the greatest types of beef, and it can be used to make a variety of delicious dishes, including stews, burgers, and even soups. You may prepare Wagyu Beef on the grill, in the oven, or even in a skillet on the stovetop. For those of you who enjoy eating meat, here is a list of the 26 best Wagyu Beef Recipes.

1. Wagyu Beef Burger With Caramelized Onions

This burger made with Wagyu beef features the distinctively buttery sweetness of delicate Wagyu meat, which is balanced by the powerful taste of red drink caramelized onions. This ultimate burger is completed with the savory flavor of melted aged white cheddar and a dollop of creamy roasted garlic aioli as a finishing touch.

2. Garlic Butter Wagyu Beef

Wagyu beef that has been pan-seared to perfection and topped with compound garlic herb butter. The steak is really flavorful and delicious throughout.

Following this simple steak recipe, even a novice chef may produce a Wagyu steak worthy of a fine dining establishment.

Wagyu beef is best when cooked to a medium rare to bring forth its full range of tastes and succulent texture. It will become your new go-to steak dish whether served with salad or mashed potatoes.

3. Classic Wagyu Beef and Vegetable Soup

This hearty and traditional beef and vegetable soup is created with tender Wagyu beef, mushrooms, onion, garlic, tomato, red drink, Wagyu beef broth, chicken broth, celery, and carrots. The soup is served with red drink. This is the ideal dish to prepare when you get home from a chilly day! You may have lunch or dinner with this flavorful soup dish. It will quickly become everyone’s favorite dish!

4. American Wagyu Beef Chili Recipe

This American Wagyu chili recipe is a rich, decadent dish that makes use of a wide variety of chili peppers, both fresh and dried. Someone who like beef and spicy foods will appreciate this stew.

Additionally, both fresh and dried chile peppers are stacked into this Wagyu chili recipe for their temperature-raising and aphrodisiacal properties. This American Wagyu dish may not be your first choice for a candlelit meal for two on a winter’s eve, but it may be perfect for a cosy evening in front of the fire this season.

5. Wagyu Katsu Sandwich

In restaurants, a Wagyu Katsu Sandwich may cost up to $200, which is why it’s also regarded as the “most expensive sandwich in the world.” However, it is not difficult to create, and if you follow this recipe, you will be able to make it at home, complete with a handmade katsu sauce that is sour, sweet, and spicy, and a cutlet that is crunchy but yet melts in your mouth.

Due to the high levels of intramuscular fat found in Japanese premium Wagyu, which contribute to its wonderful flavor, my homemade Katsu Sauce for this dish is acidic and spicy to help cut through the richness.

6. Wagyu Beef Dumplings And Gyoza

Recipe for Wagyu Beef Dumplings taken from Gyoza, a cookbook authored by Paradise Yamamoto. Wrappers for gyoza are packed with thin slices of wagyu beef before being pan-fried to a beautiful brown.

These Wagyu Beef Dumplings include thinly sliced Wagyu Beef as the main attraction. Other than maybe more black pepper, the filling needs nothing else. Serve immediately with a splash of barbecue sauce (yakiniku, A1, or your favorite) and a few sprigs of fresh rosemary, after folding each dumpling into a crescent and pan-frying until brown.

7. Wagyu Grilled Beef Ribs

There is no other beef quite like Wagyu beef, so you’ll need a terrific dish to do it right. In such case, try this dish for grilled beef ribs.

  • Prepare a cast-iron pan with olive oil and get the grill going.
  • The shallot, garlic clove, ginger, and red pepper should be coarsely chopped and set aside while the oil heats.
  • Grill the chopped spices once the skillet is heated. Add the sweet soy sauce, soy sauce, mirin, chili sauce, and dark brown sugar as the onion begins to color. Turn up the heat and bring the ingredients to a boil.
  • Remove the pan from the fire after the entire surface is coated with bubbles (about 5-6 minutes, or just long enough to combine the flavors). Remove the sediments from the sauce by straining it, and then chill it fully.
  • Marinate the beef for two hours in the refrigerator after brushing it with the cold sauce. After that, grill the ribs for a total of 5 minutes per side, or until the internal temperature reaches 130 degrees Fahrenheit. After five minutes, take the meat off the grill and baste it with extra sauce. Carve when still hot and serve immediately.

8. Wagyu Steak with Creamy French Onion Mushrooms

Grass-fed Wagyu beef is a breeze to prepare in the kitchen. You won’t even need butter or oil to cook a Wagyu steak because of its naturally delicious fat content and gorgeous marbling. A little bit of freshly cracked black pepper, some sea salt, and this steak is ready to be devoured.

Grass-fed Wagyu steaks are perfect for the grill, but they also work well in a cast-iron pan on the stove. You should start by searing it quickly over high heat, then finish it off over medium heat until it reaches the desired doneness.

Grass-fed Wagyu steaks are a wonderful complement to mushrooms. In this dish, I cooked a New York strip steak from First Light Grass-fed Wagyu and served it with mushrooms cooked in cream sauce made with French onions. They are the definition of a perfect pair. There’s nothing better than a plate of nutty, grass-fed New Zealand Wagyu steak with a creamy, earthy mushroom sauce.

9. Smoked Cheesy Wagyu Meatballs

Prepare the meatballs.

  • In a bowl, mix the ground beef, egg, chopped parsley, milk, bread crumbs, and parmesan. Rub the meat down thoroughly and sprinkle on with Bada Bing.
  • Make meatballs and stuff a mozzarella cube or ball into the center of each one. Form meatballs and set them on a foil-lined pan.
  • Put the pan on the grill or in the oven at 450 degrees and add little olive oil. Warm the meatballs through to an internal temperature of 160 degrees and a lovely golden brown hue.
    Combine everything
  • Fill a cast-iron pan with the smooth tomato sauce.
  • Bring up the heat and throw in your meatballs.
    Sprinkle some shredded mozzarella cheese on top.
    Melt the cheese under the broiler.

10. Wagyu Beef French Dip Sandwich with Au Jus

These French dip sandwiches made with Wagyu beef are delicious and are something that the whole family will enjoy. After cutting the rolls in half and spreading them with butter, Wagyu pulled beef and Swiss cheese are layered on top of the rolls. Au jus is the ideal complement to these flavorful sandwiches, which lend themselves well to dipping. Give this mouthwatering meal a go right away!

11. Keto-friendly Wagyu Meatloaf

  • Use your hands to thoroughly combine the items.
  • Make into a loaf shape.
  • Add some ketchup or barbecue sauce before serving.
  • 2 hours of smoking at 300 degrees
  • Take off the grill and finish in the oven under the broiler for ten minutes.

More Recipes:

12. Wagyu Shepherd’s Pie

In a cast-iron pan heated over medium heat, sauté the oil, shallot, carrot, celery, and garlic until the vegetables begin to soften.

The next step is to add the ground beef and cook it to the level of doneness you choose. Combine the beef, veggies, and 3 ounces of tomato paste. Keep an eye on it for the next minute.

Add the beer and beef stock next. Reduce the heat to a simmer as it begins to bubble, and let it cook for about 10 to 15 minutes. Start preheating the oven to 425 degrees while it simmers. When most of the liquid has evaporated, cover the meat with a layer of mashed potatoes that has been seasoned with cheese.

Fork some lines and a few peaks into the potatoes, then bake the shepherd’s pie for 15 to 20 minutes to brown them. You might also broil the pie for a few minutes to crisp the top.

A pan coated with foil should be placed beneath the cast iron as a precaution against drips.

13. Steak Tartare With Potato Chips

Read through this recipe carefully if the thought of eating raw beef makes you feel uncomfortable. You are going to discover that it is not just risk-free but also quite delectable.

Utilizing the most recent grass-fed beef that you are able to acquire is the key to success here. Not only does it have a superior flavor, but eating it is also less risky.

This recipe is a shining illustration of how you can mimic the atmosphere of a five-star restaurant in the comfort of your own home kitchen.

14. Tandoori Wagyu Beef Kebabs

Despite its apparent ease, this dish turns out delicious. I opted out of a marinade because I didn’t want to cover off the rich flavor of the Wagyu beef. To replace it, I opted on a tried-and-true favorite.

In all likelihood, any high-quality beef would work with the easy marinade. Unless you want to spend a little fortune, substitute any high-quality cut of beef for the wagyu. In contrast, the Wagyu is the best choice if you want to pamper yourself.

Tender and flavorful after being cooked over an open flame, the flesh has a pleasing marbling. A charred, crispy exterior conceals a rare, sensitive inside. Heaven on earth, in terms of cuisine.

15. Korean Bulgogi-Style Wagyu Beef Meatballs

Asian pear, Gochujang Korean paste, soy sauce, ginger, garlic, bread crumbs, green onions, and sesame oil are the ingredients that go into making these delicious Korean Bulgogi-style Wagyu beef meatballs. These soft meatballs have a sweet and salty flavor, and they go wonderfully with jasmine rice! If you enjoy meatballs as much as we do, you should give this recipe a go.

16. Australian Wagyu Denver Steak

Denver Steaks are cut from the super shoulder on the chuck. Chuck Steak is another name for Denver Steak. Steak off the blade, also known as a Zabuton steak. You should serve this beef cut as rare or medium-rare, since it is at its most tender at those temperatures. My go-to way for preparing Denver Steaks is to sear them in a hot skillet over high heat.

For the best Denver Steaks, I recommend cooking them quickly over high heat in a sizzling pan. Since pepper and other spices burn easily when seared at a high temperature, I prefer to use them sparingly. When you sear a Denver steak, you need to use a high-heat oil like avocado or ghee.

17. Mapo Tofu with Wagyu Ground Beef

Ingredients for Mapo Tofu include soft tofu, ground Wagyu beef, garlic, ginger, onion, oil, soy sauce, chili bean sauce, and sichuan peppercorns. The fluffy jasmine rice is the perfect complement to the fiery and simple recipe. You should eat this during lunch or supper.

18. Wagyu Gunkan Sushi Recipe

The distinctive shape of gunkan (or gunkanmaki) sushi rolls earned them the Japanese name “battleship” sushi. Gunkan are hand-formed oval clumps of sushi rice that typically feature salmon eggs, sea urchin (a joy if you’ve never had it), broiled eel, and sometimes a quail egg yolk on top. SUSHISAMBA, a popular sushi restaurant in New York City, put a unique spin on the classic Japanese dish by adding raw steak to the mix.

19. Wagyu Beef Rib Taco

You have never tasted anything like this incredible, smokey, posh taco. This taco recipe has been refined over the course of several years. My good buddy and Mayer’s Garden chef Cody Sharp and I have worked together on this taco recipe for years.

We initially created these tacos with Cody at Texas’s most prestigious food and wine event, Chefs for Farmers. Our intention was to create an atmosphere reminiscent of a traditional steakhouse, complete with thick cuts of beef and fried onion rings. They all raved about how tasty it was. Over the years, we’ve perfected our taco recipe, and we’ve even served it at a few different food and wine festivals.

20. Wagyu Pastrami Sandwich

It would be difficult to adequately convey just how delicious this pastrami sandwich is; thus, you will have to prepare it on your own.

It makes use of ingredients of the best quality and leaves you with all of the flavors that you adore, but with a slightly more sophisticated twist.

21. Wagyu Steak with Heirloom Tomatoes and True Corn Pudding 

Tomatoes are best when diced into large chunks for optimal taste and aesthetic appeal. Add 4 tablespoons of the Jordan Extra Virgin Olive Oil and toss with the shallots, basil, and thyme. Sprinkle with salt and pepper to taste. Hold at room temperature while you cook the corn and steaks.

Corn should be puréed in a food processor and then strained through a fine-mesh strainer into a pot with a heavy bottom. While stirring frequently, bring the purée to a simmer over medium heat. To taste, add lime juice, salt, and pepper as it thickens at a low boil. Keeping warm is a must.

Season the wagyu steaks heavily with the sea salt and pepper, as well as the remaining 2 tablespoons of Jordan Extra Virgin Olive Oil. Steaks should be grilled over medium heat for about 4 minutes each side to achieve a medium-rare doneness. Let it sit for 8-10 minutes, then slice across the grain into 1/4-inch thick pieces.

Place a heaping mound of tomatoes in the center of a heated plate and top with the remaining corn sauce. Sprinkle extra freshly ground pepper and sea salt on top, and then arrange sliced grilled wagyu beef on top of that.

22. Osso Buco 

This fancy dinner meal is the tuxedo of beef recipes, so when it’s on the holiday menu, everyone gets quite thrilled. One other (major) factor is how simple it is to do. Invest in some magnificent, marbled beef shanks, and you’ll have most of the ingredients you need.

Due to the lengthy braising period, osso buco can be placed in the oven around two hours before supper is ready to be served, and then forgotten about while the host prepares to welcome guests and serves the meal.

23. Welsh Wagyu Beef Pie with Monty’s Ale

Here at the Welsh Food Lab, we are honoring St. David’s Day with a delicious beef and ale pie created with Ifor’s Welsh wagyu beef and Monty’s Ale from Montgomery, Powys. The beef just falls apart in your mouth and is covered in a delicious ale sauce that is topped with a layer of flaky, golden puff pastry. We had it with a Gratin Dauphinois of potatoes, roasted carrots, and sautéed kale, but you could use whatever combination of starches and veggies you choose.

24. Wagyu Sukiyaki 

To make the sukiyaki sauce, mix the soy sauce, mirin, sake, and sugar together in a saucepan and whisk until smooth.
Carve some ornamental indentations into the shiitake mushroom with the tip of a sharp knife, and then throw it in the pan with the rest of the mushrooms, onions, leeks, Chinese leaf, and tofu. Bring to a boil over medium heat, add the beef, cover, and let it simmer for 3 to 5 minutes.
Take the pan off the burner and put it in the middle of the table. Take the top off, sprinkle on some mizuna, and serve right in the pan.

25. Sous Vide Wagyu

Adding salt to a sous vide cooking bath is a great way to add flavor to your meat. After being seared in the pan, the beef’s outside gets a flavorful crust from the salt. For the record, this is the one and only method I’ll ever cook a pig or beef roast.

I prepared and served the mouthwatering Blackberry and Cucumber Salad that is included in our booklet Every Day Keto. Our Mushroom Sauce is another delectable accompaniment or sauce option, as is a straightforward salad of green leafy vegetables.

26. Wagyu Ribeye

You are missing out on deliciousness if you have never had wagyu ribeye before. Wagyu ribeye steaks are becoming increasingly popular and offer a unique twist on the standard steak. If you want to wow your guests, you should serve this Trader Joe’s charcuterie board as an appetizer.

There are several names for wagyu ribeye, but the most common are wagyu ribeye, wagyu ribeye steak, wagyu beef ribeye, wagyu tomahawk ribeye, and American wagyu ribeye.

A5 wagyu ribeye, Japanese a5 wagyu, and Japanese wagyu ribeye are all names for wagyu ribeye that are derived from the names of the original Japanese wagyu cuts. Below, I’ll go into further detail regarding these distinctions.