Obscenely marbled Japanese beef, seared for 45 seconds and tucked into a tortilla. This is either the pinnacle of taco evolution or proof you have too much money. Most likely the latter. If you're making this for yourself on a Tuesday, we have questions.←Back to Taco Base Recipes
0.75 lb A5 wagyu ribeye or strip, sliced 1/4-inch thick against the grain
1 tsp flaky sea salt
Pat wagyu slices completely dry with paper towels. Let them come to room temperature for 10 minutes. Season both sides with flaky sea salt.
Heat a cast iron skillet or carbon steel pan over high heat until it just begins to smoke. No oil needed—this beef is basically butter in cow form. A cow that lived a better life than most humans.
Working in batches to avoid crowding, lay wagyu slices flat in the pan. Sear for 20-30 seconds without moving, until a golden-brown crust forms.
Flip and sear the other side for another 20-30 seconds. The interior should still be rare to medium-rare (125-130°F). Do not overcook or you'll waste everyone's money.
Transfer to a cutting board and let rest 1 minute. Slice into bite-sized pieces if desired.
Serve a few slices per taco, which you should dress sparingly. The beef will be so tender you could cut it with a stern glance.
Chef's Notes
Let's be honest: A5 wagyu tacos, as a concept, are ridiculous. The mere idea of including this recipe caused boardroom strife our Dojo is still recovering from. This is a $30-50 taco, minimum. The ONLY appropriate occasions: IPO, inheritance, or imminent apocalypse. Expect to pay $150-250/lb from specialty butchers or online. Because the fat content is borderline obscene, 2-3 ounces per person is plenty—any more and you'll need a cardiologist on speed dial. Ask your butcher to slice it thin for you, or freeze the beef for 30 minutes and use a sharp knife. The rendered fat left in the pan is liquid gold. Save it for frying eggs, finishing rice, or selling on the black market.
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