Teppanyaki

Teppanyaki (鉄板焼き, "iron plate grilling") is the style of cooking on a large, flat iron griddle that most Westerners associate with Japanese steakhouses. For Wagyu specifically, teppanyaki is the premium preparation method in Japan.

Why teppanyaki works for Wagyu: The flat, heavy iron surface provides even, consistent heat — critical for rendering the intramuscular fat in Wagyu evenly. Unlike a grill with grates (where fat drips away), the teppan keeps the rendered fat in contact with the meat, essentially allowing the steak to cook in its own marbling.

The teppanyaki Wagyu technique: 1. Surface temperature: 400-450°F (200-230°C). Not as hot as you'd sear a conventional steak — Wagyu fat starts rendering at a lower temperature and you want controlled, even cooking. 2. No oil: With A5 Wagyu, no additional fat is needed. The marbling provides all the lubrication. Some chefs will render a small piece of Wagyu fat on the surface first. 3. Sear and flip: 60-90 seconds per side for a 1-inch steak, depending on marbling level. The goal is a golden-brown crust with a pink, barely-warm interior. 4. Rest briefly: Even 60 seconds of rest allows the melted fat to redistribute. 5. Cut and serve: Sliced into bite-sized pieces, served immediately.

In high-end Japanese steakhouses, the teppanyaki chef's skill is remarkable — they read the meat's marbling, adjust heat precisely, and time the cook to the specific BMS level. A BMS 12 steak requires different handling than a BMS 8.

At home, a cast iron skillet is the closest approximation. Preheat it well, use no oil, and cook the Wagyu over medium-high (not maximum) heat. The rendered fat will pool in the pan — some people save this fat (it's essentially liquid gold) for cooking vegetables or rice.