Looking to give your wagyu steaks a tropical flair? This sweet, yet zesty marinade is your best bet!
How To Season Your Wagyu Steak
With its melt-in-your-mouth tenderness and abundant marbling, wagyu is already a gourmet delight. That’s why some grillers prefer to keep the prep simple, using only salt and pepper for seasoning.
But what if I told you there’s a way to elevate this culinary experience even further? And all it takes is a simple marinade.
The Magic of the Marinade
Marinades offer a unique approach to enhancing the taste of any cut of beef, and here’s how they work:
They’re usually a mix of acid (like vinegar or citrus juice), oil, and a variety of herbs and spices.
Then, as your steak marinates, the acid helps tenderize it while the other ingredients infuse every bite with delicious flavor.
Making the Hawaiian-Style Steak Marinade
There are plenty of marinade options out there, but for wagyu, this is the one I keep coming back to.
It’s zesty with a hint of sweetness, and because of this, it not only complements the richness of the steak but also adds interesting flavor notes that I don’t typically get from other seasonings.
So, to make this Hawaiian-style marinade, here’s what you’ll need:
- Unsweetened pineapple juice
- Low-sodium soy sauce
- Minced ginger
- Minced garlic
- Green onion
- Brown sugar
- Sesame oil
Tips for Making the Perfect Marinade
When making this marinade, here are some tips to keep in mind if you want to get amazing results all the time.
- Keep it balanced: You don’t want to drown out the natural goodness of wagyu. So, use spices and seasonings that’ll bring out its flavor, not mask it.
- Blend your ingredients: Sure, whisking works, but blending the marinade really helps emulsify the oil and acid, giving you a nice, smooth consistency.
- Use a non-reactive container: Stick with glass, stainless steel, or a resealable plastic bag when marinating because aluminum tends to react to acids.
How Long To Marinate a Wagyu Steak
Because wagyu is already quite tender and buttery, you don’t need to marinate it for long hours. As little as 30 minutes to an hour should do the trick to season a thin slice of beef.
However, if you’re dealing with a thicker cut, you can leave it in the sauce to marinate for about 3 to 4 hours.
Hawaiian-Style Wagyu Steak Marinade
With only a handful of ingredients, this sweet and zesty Hawaiian-inspired marinade works wonders to take your wagyu steak from great to exceptional!
Ingredients
- 8 American wagyu bavette steaks
- 3 cups of unsweetened pineapple juice
- ⅓ cup of low-sodium soy sauce
- ¼ cup of minced ginger
- 3 tablespoons of minced garlic
- 3 tablespoons of green onion (sliced thinly)
- 3 tablespoons of brown sugar
- ¼ cup of pure sesame oil
Instructions
- Preparing the marinade: Grab your blender or food processor and add all your marinade ingredients. Pulse for about a minute until you arrive at a cohesive mixture.
- Marinating your steak: Place your wagyu in a glass baking dish and pour your marinade over it. Cover with cling wrap and place in the fridge for 3 hours, turning the wagyu every hour to disperse the liquid.
- Prepping the wagyu: After marinating, take the bavette steak out of the seasoning and drain off any excess liquid. Save the leftover marinade for later use. In the meantime, let your wagyu sit at room temperature for an hour.
- Cooking the steak: Preheat your pan to medium-high and let it warm up for about 10 minutes. Once it’s nice and hot, add some fat — like the steak’s own fat cap, beef tallow, or a bit of butter. Then, pan-sear your wagyu for 3 to 4 minutes on each side to get medium-rare.
- Resting: After that, take the steak out of the pan and place it on a cutting board to rest and cool down. Taking this step helps redistribute and settle the juices.
- Making the sauce: In a small saucepan, pour in your reserved marinade and bring it to a boil. Let it reduce for 10 minutes before drizzling it on top of your steak.
- Eating time! Serve this dish with a side of Hawaiian macaroni salad to further enhance the tropical flavors.
Notes
Image credit to @sparrowitalia.
Featured image credit to @verons_food_safari.
