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Ingredients
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Dry-aged A5 Kagoshima Beef
Finishing & Serving
Method
Dry-aged A5 Kagoshima Beef
- 1
Bring to room temperature
Remove the dry-aged A5 Kagoshima beef from the refrigerator 45–60 minutes before cooking and keep it loosely tented with foil so it comes to room temperature. This promotes even cooking for a premium, well-aged cut.
- 2
Pat dry and season
Pat the steak thoroughly with paper towels to remove any surface moisture. Evenly coat both sides with kosher salt and freshly ground black pepper, pressing gently so the seasonings adhere.
- 3
Preheat pan and oil
Place a heavy cast-iron skillet over high heat for 5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
- 4
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds, spooning the melted butter and aromatics over the top to build flavor and finish the crust.
- 6
Check doneness and rest
Remove the steak when the internal temperature reaches 120–125°F (49–52°C) for rare (recommended for A5 Wagyu) — about 3–4 minutes total searing time depending on thickness. Transfer the steak to a cutting board and rest, loosely tented, for 5–7 minutes to allow juices to redistribute. Carryover cooking will bring it a few degrees higher.
Finishing & Serving
- 7
Slice and season: Using a sharp knife, slice the rested steak against the grain into very thin slices (2–3 mm) to showcase the marbling. Arrange slices on a warm plate.
- 8