Snow Striploin 8 Oz. (a5 Japanese Wagyu) Recipe
Recipe information
Make Snow Striploin 8 Oz. (a5 Japanese Wagyu) in just 40m. hokkaido prefecture
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Ingredients
Ingredients
Directions
1. Prepare the Steak
Remove the A5 Japanese Wagyu Striploin from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
2. Season the Steak
Generously season both sides of the steak with sea salt and freshly ground black pepper, pressing the seasoning into the meat.
3. Preheat the Pan
Heat a cast-iron skillet or heavy-bottomed pan over high heat for about 5 minutes until it is very hot.
4. Sear the Steak
Add the unsalted butter to the hot skillet. Once melted and bubbling, place the seasoned steak in the skillet. Sear for about 3-4 minutes on one side until a nice crust forms.
5. Add Aromatics
Flip the steak and add the garlic cloves and rosemary to the pan. Cook for another 3-4 minutes, basting the steak with the melted butter and juices using a spoon.
6. Check Doneness
Use a meat thermometer to check for desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
7. Rest the Steak
Remove the steak from the pan and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute.
8. Serve
Slice the steak against the grain and serve immediately, optionally garnished with a sprinkle of sea salt.
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