Vacío Recipe

Bring to temperature

Remove the Wagyu vacío from the refrigerator 45–60 minutes before cooking and let it come to room temperature. Pat dry thoroughly with paper towels.

Trim and score

If there are large thick fat caps or silverskin, trim sparingly—leave a bit of fat for flavor. Lightly score any thick fat in a shallow crisscross pattern so it renders evenly.

In a small bowl whisk together 2 tablespoons olive oil, minced fresh garlic (crush or finely mince the 3 cloves), 2 tablespoons soy sauce, 1 tablespoon red wine vinegar, chopped oregano, chopped parsley and juice of half a lemon. Add the 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder and 1 teaspoon freshly ground black pepper and mix to combine.

Place the dried steak in a shallow dish or resealable bag and pour half the marinade over it, rubbing to coat both sides. Reserve the other half of the marinade for basting and finishing. Let the steak sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours if prepping ahead); bring back to room temperature before cooking if chilled.

Pat the steak lightly if excess marinade remains (you want the surface slightly tacky, not wet). Sprinkle 2 tablespoons coarse sea salt evenly over both sides—use about half per side—pressing it gently into the meat so it adheres.

Heat a heavy cast-iron skillet or grill over high heat until smoking hot. Add a thin film of oil to the pan (or brush the grill grates). When the oil is shimmering, place the steak in the pan. Sear without moving for 2.5–3 minutes to develop a deep crust.

Flip the steak and sear the second side for 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). Because wagyu is richly marbled, avoid cooking beyond medium to preserve tenderness and flavor.

During the last 1 minute of cooking, reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan and baste the steak with the reserved marinade and butter using a spoon. Tilt the pan and continuously spoon the foaming butter and marinade over the top to glaze.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Trim any small edges you prefer and slice the vacío thinly across the grain at a 45-degree angle into 1/8–1/4 inch slices. Cutting across the grain shortens muscle fibers and increases tenderness.

Arrange slices on a warmed platter. Spoon any resting juices and remaining glaze over the meat. Sprinkle with flaky sea salt to taste and garnish with chopped parsley or microgreens.

Serve immediately with lemon wedges on the side and recommended accompaniments such as roasted potatoes, chimichurri, or charred vegetables.