Double Wagyu Recipe

Bring steaks to temperature

Remove the two 260 g wagyu steaks from the refrigerator and pat dry with paper towels. Leave them at room temperature for 30–45 minutes so internal temperature evens out (this helps with even cooking).

Season

Just before cooking, season both sides liberally with kosher salt (about 1 tsp per side total across both steaks) and then lightly with freshly ground black pepper. Press the seasoning gently into the meat.

Preheat pan

Set a large heavy skillet (cast-iron preferred) over high heat and let it heat for 5 minutes until very hot. Add the neutral oil and swirl to coat; it should shimmer but not smoke excessively.

Sear steaks

Place the first steak in the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. If your pan is large enough, sear both steaks at once; otherwise sear sequentially and keep the first steak resting on a warm plate briefly.

Baste with butter and aromatics

Reduce heat to medium-high. Add the butter, crushed garlic and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish the crust.

Check doneness

For wagyu at 260 g (roughly 1"–1.25" thickness), aim for medium-rare: remove when the internal temperature reaches 52–54°C (125–130°F) for medium-rare after resting. Use an instant-read thermometer inserted into the thickest part to check. If you prefer rarer, remove earlier; for medium, bring to ~57–60°C (135–140°F).

Rest

Transfer steaks to a cutting board or warm plate and tent loosely with foil. Rest for 6–8 minutes — carryover cooking will raise the temperature slightly and juices will redistribute.

Finish and serve

Slice against the grain if serving sliced, or serve whole. Sprinkle with a pinch of sea salt flakes, drizzle a little red wine reduction or balsamic glaze if using, and garnish with microgreens or parsley. Serve immediately.

If using a red wine reduction: in a small saucepan, reduce 1 cup red wine with 2 tbsp finely chopped shallot and 1 tsp sugar over medium heat until syrupy (about 10–12 minutes), then whisk in 1 tbsp cold butter off heat. Spoon 1–2 tbsp over each steak just before serving.

For balsamic glaze: gently simmer 1/2 cup balsamic vinegar with 1 tsp honey until reduced by half and syrupy (5–8 minutes). Drizzle sparingly over steak slices for a touch of acidity and shine.