American Wagyu Steaks and More at our Redwood City Market

Note: Wagyu is available while supplies last. Cuts and sizes may vary.

We are excited to announce that we have added American Wagyu to our beef selection at our Redwood City market! We have two cuts of this flavorful, steakhouse-quality beef: New York Strip Steak and Ribeye. 

What is Wagyu? Wagyu is a breed of Japanese cattle known for unique muscle fibers and distinct, flavorful marbling which gives the beef an unmatched, velvety smooth texture, tenderness and flavor.

This all-natural American Wagyu us free of antibiotics and added hormones, and was raised on a 100% vegetarian diet. The cattle are closely monitored throughout production to ensure all beef is consistent and meets Imperial’s high-quality standards.

Cooking Wagyu: When it comes to preparing a Wagyu steak, simple is best. It’s also recommended to aim for medium-rare doneness, which will deliver a succulent, melt-in-your-mouth experience.

For a perfect sear, we recommend the pan-fry method:  Season both sides of the steak with salt and pepper. Allow steak to come to room temperature for 30 to 60 minutes before cooking (this helps ensure all parts of the cut will cook evenly). Heat a cast iron skillet over medium-high heat.

Lightly grease the skillet, preferably with butter (you don’t need much) Add the steak and sear for 3 to 4 minutes a side, depending on thickness, flipping once. Spoon any pan juices over the steak as they are released. Reminder: medium-rare is recommended for Wagyu (135-145°F for medium-rare, 160°F for medium). Remove the steak from the pan, loosely tent with foil and allow to rest for 5 to 10 minutes before serving.

Serving suggestion: Top your steak with some wild chanterelles made with red wine & thyme! Available seasonally, wild chanterelles make a wonderful accompaniment to steak, as does a fantastic bottle of red wine, such as anything by Robledo Family Winery! It’ll be perfect with your steak and to make the chanterelles.