100g Double Wagyu Recipe

Bring to temperature

Remove the 100 g double-cut Wagyu from the fridge 30–45 minutes before cooking to come closer to room temperature. Pat dry thoroughly on both sides with paper towel—dry surface ensures better browning.

Season

Lightly season both faces and the edges with fine sea salt and freshly ground black pepper. Because the cut is small and richly marbled, keep salt modest to allow beef flavor to shine.

Preheat pan

Place a heavy-bottomed skillet (cast-iron preferred) over medium-high heat and let it get very hot for about 3–4 minutes. Add the neutral high-smoke oil and swirl to coat the pan.

Sear the steak

Place the Wagyu in the hot pan. For a 100 g double-cut (approximately 1–1.25 inches thick combined), sear undisturbed for 45–60 seconds per side to develop a deep golden-brown crust. If edges are exposed, use tongs to briefly brown the fat cap/edges for 15–30 seconds.

Baste

Reduce heat to medium. Add the unsalted butter, smashed garlic clove, and herb sprig to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter, garlic, and herb over the steak repeatedly for 20–30 seconds to add flavor and finish the crust.

Check doneness & rest

Because Wagyu is best enjoyed medium-rare to medium and this is a small thick piece, aim for an internal temperature of 52–55°C (125–130°F) for medium-rare. If needed, transfer to a warm plate for 1–2 minutes to carryover cook; total cook time should be about 2–3 minutes. Remove steak from pan and let rest on a cutting board for 4–5 minutes to allow juices to redistribute.

Finish

After resting, slice the double-cut Wagyu crosswise into thin medallions. Sprinkle a small pinch of flaky finishing salt and a crack of freshly ground black pepper over the slices. Optionally squeeze the lemon wedge very lightly over the slices for brightness (use sparingly).

Arrange the sliced Wagyu on a warm plate. Garnish with microgreens or a small lightly dressed salad on the side. Serve immediately while warm.