The quick answer
Marble score changes how much help a steak needs from oil, seasoning and heat. SB 2 benefits from a strong sear and careful temperature control. SB 5 is balanced and versatile. SB 10 needs simple seasoning, controlled cooking and a short final sear.
At a glance
One Pan. Three Personalities.
Use the score to adjust the cook, not to rank one steak above another.
The rule that matters most: cook to thickness and internal temperature, not marble score alone.
Master recipe card
Medium-Rare Steak, Adjusted by Score
What You Need
Steak of your chosen SB score
Sea salt
Black pepper for SB 2, optioonal
Neutral oil for SB 2, optional for SB 5
Optional pepper after cooking
Equipment
Cast-iron pan or BBQ
Tongs
Meat thermometer
Wire rack and tray for thick steaks
Sharp knife for slicing
Cook 01
Build the Crust. Protect the Centre.
SB 2 has lighter marbling and a firmer, more traditional beef character. It needs a little more help from the pan but less time past your target temperature.
Pat every surface dry.
Salt; pepper if desired.
Use a light film of oil.
Use a properly hot surface.
Use temperature, not guesswork.
Best result: a deeply browned exterior with a juicy medium-rare centre. Rest for about five minutes before slicing.
Cook 02
Render the Edge. Let Balance Work.
SB 5 sits in the versatile middle: enough marbling to stay juicy, with enough beef character for a satisfying steak-sized serve. Pan, grill or reverse sear can all work.
Remove surface moisture.
Keep the seasoning focused.
Render it against the pan first.
Use medium-high heat.
Give it five minutes.
Best result: a caramelised crust, softened marbling and a clean balance between richness and Angus flavour.
Cook 03
Use Restraint. Keep the Richness.
SB 10 carries intense intramuscular fat. The goal is to soften and warm that marbling while keeping it inside the steak, not rendering it all into the pan.
A dry surface browns faster.
Let the beef stay central.
The steak usually supplies enough.
Choose the method by thickness.
Serve smaller pieces.
Best result: warmed marbling, a short golden sear and thin slices that make the richness enjoyable rather than overwhelming.
The method switch
Thickness Decides the Route
Marble score changes the handling. Thickness decides whether the steak needs one stage or two.
Best for thinner steaks, especially highly marbled cuts that can overcook before a crust forms.
Use a reverse sear for more even cooking and a controlled finish.
Follow the complete reverse-sear guideButcher tips
Five Rules That Travel
Avoid these
Four Ways to Waste the Grade
It hides the flavour you paid for.
Thick steaks need controlled heat first.
Oil and butter can overwhelm the steak.
Richer steaks need smaller portions.
Shop the experiment
Choose Your Score
Start with the eating experience you want, then choose the cut.
Classic Angus Character
Lighter marbling, traditional beef flavour, and a satisfying bite.
Shop AngusThe Balanced Middle
Black Onyx Sirloin with rich Angus flavour and enhanced marbling.
Shop SB 5 Sirloin See Black OnyxPure Wagyu Indulgence
Dense marbling, buttery richness and a steak that rewards restraint.
Shop SB 10 Sirloin See Pure WagyuProduct availability and individual scores can change. Check the rating shown on the product page before ordering.
Quick answers
Frequently Asked Questions
Does a higher marble score need lower heat?
Not automatically. Thin, highly marbled steaks can take a short, hot sear. Thick steaks benefit from controlled low heat followed by a quick finish. Thickness determines the route.
Should I add oil when cooking Wagyu?
SB 2 may benefit from a light coating of neutral oil. SB 5 needs very little. SB 10 usually releases enough fat of its own once it meets the pan.
What temperature should medium-rare steak reach?
Aim for a final internal temperature of approximately 54–56°C. When reverse searing, remove the steak from the low-temperature stage around 50–52°C before the final sear.
Is SB 10 automatically better than SB 5?
No. SB 10 is richer and more heavily marbled. SB 5 gives a more balanced steak-sized eating experience. The right score depends on your taste, portion and occasion.
Can I reverse sear every marble score?
Yes, when the steak is thick enough. Reverse searing is less useful for thin steaks because the final sear can push the centre beyond the target temperature very quickly.
The final rule
Do Not Cook the Price.
Cook the Steak.
Read the score. Check the thickness. Use the thermometer. Then let the beef show you why the number matters.
Choose Your Steak
