How to Sous Vide A5 Top Round Steak
Top round benefits from slow cooking, making sous vide the perfect method to tenderize this lean Wagyu cut.
Method
Directions
-
1
Season steaks liberally with salt and pepper. Place steaks in individual vacuum-sealed bags.
-
2
Sous vide at 130°F for about an hour and a half to two hours, or longer for added tenderness.
-
3
Remove steaks from the vacuum-sealed bags and pat dry. Apply more salt and pepper if you wiped off the previous seasonings.
-
4
Let the sous vide steaks rest while pre-heating a heavy-bottomed pan to medium-high to high heat. Open windows and vents to help with smoke.
-
5
After about 10 minutes, sear each side of steak until browned. Use tongs to sear the edges as well. There’s no need to add fat here — the fat from the Wagyu will be plenty.
-
6
Taste for salt, and sprinkle with additional seasonings if needed before serving.
From farm to your kitchen
Bring this recipe to life
Premium wagyu from trusted farms — shipped overnight, frozen at peak freshness.
Shop Wagyu →More recipes
More wagyu recipes
Wagyu Empanadas
Buttery, umami-rich ground Wagyu empanadas fried to crispy, golden perfection.
Graveyard 8-Layer Dip
Crumbled wagyu beef forms ground "graves" in this layered Halloween party dip topped with puff-pastry tombstones.
Reverse Sear A5 Wagyu Ribeye Steak
@Darth_Traeger walks through reverse-searing an A5 Wagyu ribeye on a smoker and grill for an edge-to-edge crust.
Technique
Master the method
Cubed vs sliced wagyu
When to dice A5 Wagyu into bite-sized cubes and when to keep it as a steak.
Read the guide →
Pan temp for thin wagyu portions
Cast iron at 450°F+, no oil, 60 seconds per side — and how to know the pan is actually ready.
Read the guide →
Why A5 cooks differently
A5's intramuscular fat melts at room temperature. That changes everything about heat, time, and portion.
Read the guide →