1. Thaw & Rest:

   • If frozen, allow the Wagyu filet cubes to thaw in the refrigerator overnight.
   • Let the cubes rest at room temperature for 15-20 minutes before cooking to ensure even cooking.

2. Season the Wagyu Cubes:

   • Lightly season the Wagyu filet cubes with sea salt and freshly cracked black pepper. Since Wagyu beef is already rich in flavor, keep the seasoning simple to allow the natural taste to shine.
   • Optional: You can add a little crushed garlic or fresh herbs (such as thyme or rosemary) to enhance the flavor.

3. Choose Your Cooking Method:

   • Grilling: Preheat your grill to medium-high heat (around 450°F / 232°C). Brush the grill grates with a little oil to prevent sticking. Grill the Wagyu cubes for about 2-3 minutes per side, turning once to get a beautiful sear.
   • Pan-Seared: Heat a heavy skillet or cast-iron pan over medium-high heat. Add a small amount of high-quality cooking oil. Once the oil is shimmering, add the Wagyu cubes. Sear each side for 1-2 minutes until a golden crust forms. For extra richness, you can add a tablespoon of butter and fresh herbs to the pan during the last minute of cooking.
   • Stir-frying: Heat a wok or skillet over high heat with a small amount of oil. Add the Wagyu filet cubes and stir-fry for 2-3 minutes, making sure the meat cooks evenly on all sides.

4. Check for Doneness:

   • Wagyu beef is best cooked to medium-rare or medium to retain its tenderness. For medium-rare, the internal temperature should be around 130°F (54°C). For medium, aim for 140°F (60°C). Use a meat thermometer to ensure accuracy.

5. Rest the Meat:

   • After cooking, let the Wagyu filet cubes rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.

6. Serve:

   • Serve the Japanese Wagyu Filet Cubes as a main dish or add them to salads, pasta, stir-fries, or skewers. Pair with your favorite side dishes like roasted vegetables, rice, or mashed potatoes.

Tips for Cooking Japanese Wagyu Filet Cubes:

• Do not overcook: Japanese Wagyu is best enjoyed when it’s tender and juicy, so avoid overcooking it. Its natural marbling ensures a melt-in-your-mouth texture even with minimal cooking.
• For extra flavor, consider finishing with a drizzle of garlic butter or a sprinkle of flaky sea salt after cooking.

Enjoy your Japanese Wagyu Filet Cubes, and experience the rich, buttery taste that only the finest Wagyu beef can provide!