The best and easiest cooking method for a Hartland Farm Wagyu steak is in a well-seasoned, cast iron skillet — a few minutes on each side for a good sear and you’ll have a perfect medium-rare steak, just like the photo above. We recommend that you season your first Hartland Farm Wagyu steak only with salt and pepper to allow you to savor the flavor of our chocolate-fed beef.
Thaw your Hartland Farm Wagyu steaks in its packaging under refrigeration (this will take about six hours). Remove from refrigeration and packaging, season with salt and pepper, and allow the steak to come to room temperature (about 30 minutes).
Place skillet over high heat, add a small amount of fat (butter, olive or neutral oil, or render a bit of fat cut from your steak).
The perfect finish for your Hartland Farm Wagyu steak is medium-rare. Depending upon the thickness of your steak, sear in hot skillet for two-three minutes per side for internal temp of 130ºF.
Remove the steaks from the skillet, baste with some butter, and allow them to rest for at least five minutes — if you can wait ten minutes, even better.
Wagyu beef has a unique natural genetic makeup that causes fat to be stored within the muscle tissue. This creates high marbling throughout the meat and gives Wagyu its characteristic tender texture and buttery mouth feel.
The way we finish our Hartland Farm Wagyu with alfalfa hay, soy bean meal, cracked corn, oats, dried molasses and dried distiller’s grains along with a daily ration of delicious, ground sweet dark chocolate and cocoa powder is mixed in with their feed to make our Wagyu beef even more exceptional. Try it and you’ll agree.