Wagyu Tongue Steak 300g
Next delivery to :
⚠ We don't deliver to yet.
✔ Pickup available — ready
Australian Wagyu Tongue Steak
300g
A unique twist on a Japanese BBQ favourite—this wagyu tongue is cut thicker for a hearty bite and scored with a diamond pattern to let sauces and marinades soak in. Juicy and flavourful, it grills beautifully for a rich, satisfying mouthful.
Description / Wagyu Tongue Steak 300g
Australian Wagyu Tongue Steak — 300g
Meet the chef’s favourite yakiniku cut: Wagyu Tongue Steak — thick-cut for a satisfying bite, naturally tender when seared hot, and packed with deep, savoury flavour that only Wagyu can deliver.
Perfect when you want something distinctive, luxurious, and incredibly moreish — a steak with character, clean beefiness, and that signature Wagyu juiciness without being heavy.
Wagyu / Premium Grill • Hotplate • Pan-sear (super fast cook, big reward)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to medium (tongue stays tender with a quick, hot sear).
Grill / BBQ / Hotplate
- Bring steak to near room temp (10–15 min), pat dry.
-
Preheat grill to high. Lightly oil the grill, not the steak.
-
Season simply — salt and pepper, or just salt for a clean beef flavour.
-
Sear hard on each side; tongue cooks fast even when thick.
-
Flip once, then rest 3–5 minutes.
-
Slice against the grain for maximum tenderness.
Cast-iron pan
- Heat pan to very high, add minimal oil.
-
Quick sear both sides to build colour, then rest before slicing.
-
Optional: finish with a small knob of butter or Wagyu fat + garlic for basting.
Tip: If the tongue steak has a natural curve or uneven thickness, gently score the surface to keep it flat on the grill and ensure an even sear.
Serving ideas
-
Classic gyu-tan style: lemon salt, finely sliced spring onion, crisp garlic chips.
-
BBQ platter: tare dipping sauce, grilled onions, shiitake mushrooms, sesame oil + salt.
-
Yakiniku set: steamed rice, kimchi, chilled cucumber salad, light soy-citrus dressing.