As the Pacific Northwest’s premium steakhouse, John Howie Steak (JHS) has a “seven-tiered steak program” that offers some of the best beef available in the world. Our seven-tiered steak program features 28 day, 35 day, 42 day and 70 day custom aged domestic USDA prime beef from Omaha, Nebraska, American Style Wagyu Beef from Snake River Farms in Boise, Idaho, Australian Wagyu Beef from Sher Farms in Ballan, Victoria, Australia and Japanese A5 100% Fullblood Wagyu Beef from the Kagoshima and Miyazaki prefectures in Kyushu, Japan.
For steak enthusiasts, who want to enjoy our premium steak selection prepared by us, click here to join us at John Howie Steak.
If you are unable to join us at John Howie Steak, we have a “Steak To Go” program, where we can ship our always fresh, hand cut steaks to anywhere in the United States overnight.
One of the best parts of our Steak To Go program is the availability of the different selections of Wagyu beef. Wagyu beef can be very difficult to purchase outside of high-end, fine dining restaurants, and even when you are able to find Wagyu beef it can be extremely expensive, as it is typically sold in bulk packaging or larger portions that are too big to be enjoyed by smaller groups.
To demystify Wagyu beef once and for all, and make it more accessible to home chefs, we are presenting a “Wagyu Primer” that will help you understand our different Wagyu beef tiers, what differentiates each tier, the beef marble score grading (BMS) on the Japanese 12 grades of prime, and how to cook Wagyu beef to perfection at home with tips from John Howie Steak:
AMERICAN STYLE WAGYU BEEF
Our American Wagyu beef is sourced from Snake River Farms in Boise, Idaho. These cattle are a cross between 100% full-blood Japanese Wagyu Tajima bulls and domestic Angus cattle. The Tajima bulls are the same breed of bulls that are used to sire the famed Kobe Beef brand. The crossbreed cattle must be a minimum of 50% Japanese Wagyu and can be as high as 87%. All cattle are born in the United States. The American Wagyu beef cattle feed on a rich, grain-based diet that begins at a very young age and continues for 350-600 days. No antibiotics or steroids are used in the raising of the cattle.
The American Wagyu beef has significantly increased marbling compared to USDA prime beef, and this marbling imparts a buttery, rich flavor as well as a very moist and tender texture. John Howie Steak uses the highest grade available of American Wagyu beef, a BMS or beef marble score of 9+ on the Japanese marble score rating, and we custom age each cut for the ultimate experience in flavor and texture.
Some American Wagyu Beef can be found at high-end grocery stores and butcher shops. It is the most readily available of the three different Wagyu beef tiers.
We offer these different cuts in our American Wagyu Beef Tier and these are our suggested cooking methods to provide the best Wagyu experience:
- 4 Oz Filet Mignon: Pan Sear
- 8 Oz Filet Mignon: Gas or Char Grill
- 10 Oz Sirloin: Gas or Char Grill
- 14 Oz New York Strip: Gas or Char Grill
- 8 Oz Cap of Rib: Gas or Char Grill
- 14 Oz Eye of Rib: Gas or Char Grill
- 10 Oz Zabuton: Pan Sear, Gas or Char grill.
AUSTRALIAN WAGYU BEEF
Our Australian Wagyu Beef is from Sher Farms in Ballen, Victoria, Australia. Sher Farms cattle are a cross between 100% full-blood Japanese Wagyu cattle and domestic Australian Holstein cattle. Sher Farms cattle are pasture raised for the first 18 months, then fed a rich grain based diet for the last 400-500 days, the same as Japanese Wagyu Cattle. The cattle eat all natural and never feed on any antibiotics, steroids or hormones. The Australian Wagyu program is also halal, or minimally processed according to Islamic law. John Howie Steak uses the highest grade available with the Australian crossbreed Wagyu beef, a BMS 8/9. The Sher Farm Australian Wagyu has a great grassy and bolder beef flavor to pair with its rich tender texture. It is almost impossible to find outside of John Howie Steak at this time.
We offer these different cuts in our Australian Wagyu Beef Tier and we suggest pan searing with simply sea salt for the best Wagyu experience:
- 4 Oz Filet Mignon: Pan Sear
- 6 Oz Filet Mignon: Pan Sear
- 8 Oz Rib Eye: Pan Sear
- 8 Oz Zabuton: Pan Sear
100% FULL-BLOOD JAPANESE “A5” WAGYU BEEF
Our true 100% Japanese “A5” Wagyu Beef comes from the Kagoshima and Miyazaki prefectures in Kyushu, Japan. The “A5” represents the highest level of Japanese Wagyu beef based on an overall quality score, rated on the beef marbling score, fat color, beef color, texture and firmness. The genetic predisposition of these cattle, combined with a special feeding program, promotes an abundance of delicate, finely-dispersed, intramuscular fat. This is responsible for the exceptional tender qualities of the meat and its smooth, rich, buttery flavor. In order to be rated A5 the BMS must be grade 8 or higher. We purchase the highest grades available, typically featuring grades 10 and 11. John Howie Steak is the only steakhouse in the Northwest that features four different cuts of A5 Japanese Wagyu Beef.
We offer these different cuts in our Japanese “A5” Wagyu Beef Tier and we suggest pan searing with simply sea salt to provide the best Wagyu experience:
- 4 Oz Filet Mignon
- 6 Oz Filet Mignon
- 6 Oz New York Strip
- 8 Oz Rib Eye
- 6 Oz Cap of Rib
SEASONING WAGYU STEAKS
Hold steak with one hand and lightly sprinkle seasoning on the steak with the other, coating evenly. Do not set the steak down in excess seasoning or it may become too salty.
JHS SEA SALTS AND SEASONINGS
At John Howie Steak, we offer some of the world’s best sea salts to amplify the flavors and textures of our different steaks – Black Hawaiian Lava Salt, pure white Portuguese Flor de Sal, and light pink, mineral-rich Murray River Australian salt. We also offer our own house blend steak seasoning, to complement our amazing steaks. The John Howie Steak seasoning is a proprietary blend of onion, garlic, pepper and kosher salt.
HOW TO CHAR OR GAS GRILL WAGYU STEAKS
1) Note For Bone-In Steaks: When starting a bone-in steak (Porterhouse, Delmonico, Bone-In Filet) set the steak on the grill, bone side down, for 2 to 3 minutes. This allows the bone to warm first, acting as a conductor which cooks the steak more evenly, from the inside out.
2) Place on the heated grill, aiming for a 45-degree angle (fire should not be coming through the grates). When smoke starts to come off the steak, nice grill marks should be forming (about 2-3 minutes). Turn completely over on the other side and repeat the first step (2-3 more minutes). Turning steak completely over helps seal in the juiciness of the steak.
3) The third turn involves rotating the steak 90 degrees. This turn will produce the desired ‘diamond’ mark presentation. Just pick the steak up and rotate 90 degrees. After 2-3 minutes, turn the steak completely over. Both sides will have perfect grill marks. The chances of over-charring increase in the later stages of cooking.
4) Smoke and fire coming off the steak is charring. Do not let this happen on any one side for too long. It is better to turn a steak too much than not enough! Now that the top and bottom have nice grill marks, pull steak off the hot spot and move it to a cooler spot on the grill. The steak will continue to cook, but not char. Continue turning the steak every 2-3 minutes, ensuring even cooking on both sides of the steak.
HOW TO PAN SEAR WAGYU STEAKS
1) Place a non-stick or a heavy-bottomed sauté pan on the burner over medium heat. Season the steak with appropriate seasoning and place the steak in the pan while the pan is starting to warm.
2) Allow the pan to come up to heat, cook the steak for 3-4 minutes checking to make sure the steak is forming a nice, golden, even crust. Turn the steak over and cook for an additional 3-4 minutes.
3) Check the temperature of the steak, pull and allow to rest. (For additional cooking time, make sure to cook the steak for equal amounts of time on both sides to ensure an even temperature throughout.)
4) For steaks desired at medium-well or above, finish in an oven pre-heated at 400 degrees until the desired internal temperature is achieved. (See oven roasting.)
HOW TO OVEN ROAST WAGYU STEAKS
1) This is necessary when the steak is too thick to cook to completion while pan searing. Pre-heat the oven to 400 degrees.
2) Follow the procedures for pan searing.
3) After the steak has a golden crust on both sides, place the steak and the pan in the oven.
4) Bake for 3-4 minutes, then check the temperature. Continue to cook until the steak reaches the desired internal temperature.
5) Remember to allow for carry-over cooking. Steaks cooked on hot surfaces will continue to cook and the internal temperature will rise as much as 5-10 degrees while resting.
HOW TO OVEN BROIL WAGYU STEAKS
1) Turn the broiler inside your oven on high. Allow to get hot.
2) Season the steak with the appropriate seasoning and place on the broiler pan. Place the pan on the rack directly under the broiler. Close oven door.
3) Allow to cook for 3-4 minutes, checking to make sure the steak is forming a nice, golden even crust. Turn the steak over and cook for an additional 3-4 minutes. Check the temperature of the steak, pull and allow to rest.
4) For additional cooking, make sure to cook the steak for equal amounts of time on both sides to ensure an even temperature throughout. Thicker steaks can be cooked on a lower shelf or finished by oven roasting.
HOW TO REST OUR WAGYU STEAKS
1) The Wagyu steak will need to be pulled off the grill and allowed to rest. Resting the steak allows the juices to settle back into the steak, so when you cut the steak, all of the juices do not run out.
2) You should allow the steak to rest between 5-7 minutes depending on the thickness of the steak.
3) Remember during resting, the steak will continue to cook an additional 5-10 degrees. Pull your steak accordingly, so it does not overcook.
- Rare (95 degrees): Bright red, cool center
- Medium Rare (105 degrees): Red throughout, warm center
- Medium (115 degrees): Red center
- Medium Well (125 degrees): Pink throughout
- Well (135 degrees): Light, pink center
- Very Well (155 degrees): No pink