#GrillMasterRecipes: Cooking An A5 Japanese Wagyu Filet Mignon
Quick answer
Let the A5 filet sit out for 20 minutes, then sear it in a smoking-hot cast iron skillet with no oil: 3 minutes on the first side, flip, and 4 minutes on the second for medium-rare. Pull it at about 125°F, rest it for 5 minutes, and slice. A5 is very rich, so an 8 oz filet comfortably serves two to three people.
A5 is the highest grade Japan awards to beef, the top 1% of the 1%, known for its buttery texture and deep umami flavor. Cooking a steak that special can feel intimidating. It shouldn't. A5 is actually one of the easiest steaks to get right, as long as you use a very hot pan and don't overcook it.
Filet mignon is usually the mildest steak on the menu, and plenty of steak lovers skip it for that reason. An A5 Miyazaki wagyu filet mignon is a different experience entirely: the marbling gives it the richness a regular filet lacks, with the tenderness filet is famous for. If you've already tried our A5 ribeye, this is the one to try next.
A5 wagyu filet mignon cooking times and temperatures
These times are for a center-cut A5 filet about 1½ inches thick in a preheated cast iron skillet. Thinner steaks cook faster, so check early. Pull the steak about 5°F before your target; it keeps cooking while it rests.
| Doneness | Pull at | After resting | Sear time (side 1 + side 2) |
|---|---|---|---|
| Rare | 115–120°F | 120–125°F | 3 min + 2–3 min |
| Medium-rare (our pick) | 125°F | 130°F | 3 min + 4 min |
| Medium | 135°F | 140°F | 3 min + 5–6 min |
The USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest. With A5, we find medium-rare to medium gives the best texture, since the fat melts at a much lower temperature than regular beef. An instant-read thermometer takes the guesswork out; here's why every kitchen needs one.
How to cook an A5 wagyu filet mignon, step by step
Step 1: Let the steak sit out for 20 minutes
Take the filet out of the fridge and out of its packaging about 20 minutes before cooking, and pat it dry. A steak that's less cold in the center cooks more evenly, so you get a better crust without an overcooked edge.
Step 2: Get your cast iron smoking hot
Preheat a cast iron skillet over high heat until it just starts to smoke. This can take 5–10 minutes, so be patient; a strong sear is what makes this steak. Skip the oil. A5 releases plenty of its own fat as soon as it hits the pan.
Step 3: Salt the steak
Season with salt just before it goes in the pan. Salting before or after cooking is a debate for the ages; we prefer before. Keep it simple. A5 doesn't need much more than salt, and pepper is optional.
Step 4: Sear the first side for 3 minutes
Lay the filet in the pan and don't move it. You'll see the fat start to render and a deep golden crust form. Let it work for 3 minutes.
Step 5: Flip and sear for 4 more minutes
Flip once and sear the second side for about 4 minutes for medium-rare. For a thick filet, use tongs to hold it on its side for 20–30 seconds per edge to render the sides. Start checking the internal temperature around the 3-minute mark.
Step 6: Rest for 5 minutes
Move the steak to a board and let it rest for 5 minutes. The juices need time to settle back into the meat; cut too soon and they run out onto the board. It will also rise another 5°F or so as it rests, which is why you pull it early.
Step 7: Slice and serve
Slice against the grain into thin pieces and serve right away. A5 is rich enough that 2–4 oz per person is plenty. Leftover filet? It makes an incredible wagyu katsu sando.
What you'll need
- A5 Miyazaki wagyu filet mignon
- Flaky or kosher salt, plus black pepper if you like
- A cast iron skillet
- An instant-read meat thermometer
Want to compare cuts first? Browse all of our A5 Japanese wagyu or our full filet mignon selection.
A5 wagyu filet mignon FAQ
How long do you cook an A5 wagyu filet mignon?
For a filet about 1½ inches thick, sear it in a smoking-hot cast iron skillet for 3 minutes on the first side and about 4 minutes on the second for medium-rare. Rest it for 5 minutes before slicing.
What temperature should A5 wagyu be cooked to?
We recommend pulling A5 filet at about 125°F for medium-rare; it rises to around 130°F as it rests. The USDA recommends 145°F with a 3-minute rest for whole cuts of beef.
Should you grill A5 wagyu or use a pan?
Use a pan. A5 has so much fat that it drips and flares up over an open flame, which chars the outside. A cast iron or stainless steel skillet gives you an even crust and more control.
Do you need oil to cook A5 wagyu?
No. A5 renders its own fat almost immediately, which is all you need to sear it.
How much A5 wagyu should you serve per person?
About 2–4 oz per person. It's far richer than regular beef, so a single 8 oz filet goes further than you'd expect.
Is A5 filet mignon worth it?
If you've found regular filet mignon mild, yes. The marbling in A5 adds the richness filet usually lacks, while keeping the tenderness that makes it famous. To understand what sets A5 apart, read our complete A5 wagyu buyer's guide.
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