Wagyu Steak Of The Day Recipe
Make Wagyu Steak Of The Day Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & optional garnish
Method
Steak
Bring to temperature
Remove the wagyu steak from the refrigerator and leave it at room temperature for 45–60 minutes. Pat both sides dry with paper towels to ensure a good sear.
Season
Just before cooking, season both sides liberally with kosher salt (about 1–2 tsp per side, depending on steak size) and freshly ground black pepper. Press seasoning lightly into the meat.
Preheat pan
Place a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.
Baste with butter and aromatics
Reduce heat to medium-high. Add 2 tablespoons unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. Once butter melts and foams, tilt the pan and spoon the melted butter and aromatics over the steak continuously for 1–2 minutes to flavor and finish the crust.
Finish to temperature
For medium-rare, cook until internal temperature reaches 125–128°F (52–53°C); residual carryover will bring it to 130–135°F. Use an instant-read thermometer inserted into the thickest part of the steak. If the steak needs more time without over-browning, transfer the pan to a 375°F (190°C) oven for 2–6 minutes depending on thickness.
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.
Slice
Slice the steak across the grain in 1/4–1/2 inch (6–12 mm) slices. Arrange on a warm plate.