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Wagyu steak
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Wagyu steak, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Wagyu steak. Wagyu steak (和牛), a Kobe plate from Japan. Here is the whole thing, one move at a time.
On screen. Wagyu steak
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Wagyu steak, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Wagyu steak. Wagyu steak (和牛), a Kobe plate from Japan.
On screen. Wagyu steak
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, unsalted butter, garlic, fresh thyme, rosemary. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Wagyu steak: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Wagyu steak. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, unsalted butter, garlic, fresh thyme, rosemary, black pepper, watercress, lemon, kosher salt. Wagyu steak is cooked in Kobe as its own plate, not as a copy of a restaurant menu. Salt the steak early, sear it in a ripping pan, and finish with butter, garlic, and thyme. Wagyu is the celebrated beef. Sirloin is the steak this pantry can weigh, cooked with the same salt, rest, and butter. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Wagyu steak: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Wagyu steak is cooked in japan. Also called 和牛. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Wagyu steak is cooked in japan. Also called 和牛.…
Scene 7 · step · 7s
Step 3
Shot. Wagyu steak: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Wagyu steak, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Wagyu steak: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Wagyu steak at medium-high heat, pan about 375°F / 190°C. Start checking at 15 minutes. Wagyu steak is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 15 min
- 🇯🇵 JapanEast Asiaicon-japan-wagyu-steak-icon-japan-wagyu-steak-9
Step 5
step · japan
Scene 9 · step · 6s
Step 5
Shot. Wagyu steak: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Wagyu steak, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Wagyu steak, not the edge.…
- 🇯🇵 JapanEast Asiaicon-japan-wagyu-steak-icon-japan-wagyu-steak-10
Step 6
step · japan
Scene 10 · step · 7s
Step 6
Shot. Wagyu steak: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Wagyu steak for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in japan, with the sauce or garnish that belongs to it. Film Wagyu steak in this shot order and no other: liquid going in and lifting the fond; steam rising off the finished plate; a colander and a cloud of steam; the table set with the garnish in a small bowl. Slate words for the editor: kettle, caramel, whisked, patina, grove, violet, mortar, flake, bloom, ripple.
On screen. Rest Wagyu steak for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Wagyu steak is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Wagyu steak looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Wagyu steak turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Wagyu steak, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 279 calories, with 35.7 grams of protein. Pai marks it Moderate.
On screen. 279 kcal · 35.7 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Wagyu steak
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Wagyu steak from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.