Sous Vide A5 Wagyu

Anova Culinary

The precision that my Anova provides me allows me to guarantee 129°F end to end, meaning the meat and marbled fat throughout the meat is heated just to that “melt in your mouth butter” stage, and helps ensure I don’t accidentally under or overcook the expensive wagyu. The meat doesn’t “disappear” when you SV it.


Russell Wong

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 129F / 53.9C



  1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
  2. Season steak with salt and pepper
  3. Place in resealable bag and sous vide for 2 hours.

Finishing Steps

  1. Remove steak from bag and pat dry,
  2. Heat heavy bottomed cast-iron over high heat. Add oil.
  3. Sear steak on each side for 30-45 seconds. Slice and serve!