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Wagyu Recipe

Name: blossom vietnameses Wagyu Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 piece A5 Wagyu ribeye (well-marbled), trimmed; 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Neutral oil with high smoke point (grapeseed or canola); 2 tbs Unsalted butter; 2 cloves Garlic cloves, smashed; 2 sprigs Fresh thyme sprigs; 1 sprig Fresh rosemary sprig (optional); 0.5 piece Lemon (for finishing); 2 tsp Light soy sauce; 0.5 tsp Premium flaky sea salt (Maldon or similar); 1 tsp Rice vinegar; 0.25 tsp Toasted sesame oil; 1 tbs Thinly sliced scallion (optional); 10 pieces Baby potatoes; 1 tbs Olive oil; 0.5 tsp Flaky sea salt; 2 cups Baby arugula; 8 pieces Cherry tomatoes, halved; 2 tbs Light vinaigrette

Inspired by blossom vietnamese

Time1h 15m

Serves2

Make Wagyu Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wagyu Steak and Accompaniments

1 piece A5 Wagyu ribeye (well-marbled), trimmed

2 tsp Kosher salt

1 tsp Freshly ground black pepper

2 tbs Neutral oil with high smoke point (grapeseed or canola)

2 tbs Unsalted butter

2 cloves Garlic cloves, smashed

2 sprigs Fresh thyme sprigs

1 sprig Fresh rosemary sprig (optional)

1/2 piece Lemon (for finishing)

Simple Sea Salt & Soy Dipping Sauce

2 tsp Light soy sauce

1/2 tsp Premium flaky sea salt (Maldon or similar)

1 tsp Rice vinegar

1/4 tsp Toasted sesame oil

1 tbs Thinly sliced scallion (optional)

Optional Sides (serve warm)

10 pieces Baby potatoes

1 tbs olive oil

1/2 tsp Flaky sea salt

2 cups Baby arugula

8 pieces Cherry tomatoes, halved

2 tbs Light vinaigrette

Method

Wagyu Steak and Accompaniments

Bring to temperature

Remove the Wagyu from the refrigerator 45–60 minutes before cooking so it reaches near room temperature (ideally 60–70°F / 16–21°C). Pat dry thoroughly with paper towels to remove all surface moisture.

Season

Just before cooking, evenly season both sides with kosher salt and a light grind of black pepper. Because Wagyu is richly flavored, keep seasoning simple.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat and let it get very hot (about 3–5 minutes). The pan should be smoking slightly when ready.

Sear

Add the neutral oil and swirl to coat the pan. Carefully place the Wagyu in the hot pan. Sear without moving for 60–90 seconds to develop a golden-brown crust (timing depends on thickness—use the shorter time for thinner cuts). Flip and sear the other side 60–90 seconds.

Finish and baste

Reduce heat to medium-low. Add the butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes, spooning the flavored butter over the top. Cook to target internal temperature: for rare 115–120°F (46–49°C) when removed from pan; for medium-rare 125–130°F (52–54°C). Because Wagyu is thin and rich, rare to medium-rare is recommended.

Rest and finish

Transfer the steak to a warm plate or cutting board and rest loosely tented with foil for 6–8 minutes. Squeeze the half lemon lightly over the steak just before slicing to add brightness. Slice against the grain into thin slices (1/4-inch) and arrange on a warm platter. Spoon any reserved pan juices/basted butter over the slices.

Simple Sea Salt & Soy Dipping Sauce

Combine the light soy sauce, rice vinegar, toasted sesame oil, and thinly sliced scallion in a small bowl. Taste and add flaky sea salt as desired; the salt is intentionally small in quantity because soy sauce is salty—use the flaky salt as a finishing sprinkle on the sliced Wagyu if preferred.

Optional Sides (serve warm)

Pan-roasted baby potatoes

If serving potatoes, halve larger baby potatoes. Toss with olive oil and a pinch of flaky sea salt. Roast at 425°F (220°C) on a sheet pan for 20–25 minutes until golden and tender, turning once. Keep warm until serving.

Arugula salad

Toss baby arugula and cherry tomatoes with a light vinaigrette and a small pinch of flaky sea salt. Serve alongside sliced Wagyu to provide a peppery, bright contrast.