When I cook Wagyu at home, I don’t really do much to it.
A little salt, a little time, and that’s pretty much it.
Seasoning just before cooking works perfectly well.
But when I have time, I like to salt it an hour or two earlier.
It’s a small step, but that little bit of time makes a difference.
Then, a hot pan — and let the Wagyu do the rest.
I’ve cooked Wagyu many times, but I still enjoy these little moments before it hits the pan.
Maybe I enjoy this part more than actually eating it. Haha.