Double Wagyu Set Recipe

Bring steaks to room temperature

Remove the Wagyu steaks from the refrigerator 45–60 minutes before cooking. Pat them dry very thoroughly with paper towels to remove all surface moisture—this ensures a good sear.

Season

Lightly sprinkle both sides of each steak with kosher salt (about 1 tsp per steak) and freshly ground black pepper. Because Wagyu is richly marbled, keep seasoning simple to let the beef flavor shine.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat for 5 minutes until very hot. Have a splatter screen or venting ready; the fat can render and pop.

Sear steaks

Add 1 tablespoon neutral oil to the hot pan and swirl. Place one steak in the pan away from you. Sear without moving for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other side 1–2 minutes. For 1–1.25 inch steaks, this yields rare to medium-rare; adjust time slightly for thickness and desired doneness. Work in batches if pan crowding would occur.

Baste and finish

Lower heat to medium. Add the remaining oil, 1 tablespoon butter, the thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly (basting) for 30–60 seconds to finish. Use an instant-read thermometer: remove steaks at 50–52°C (122–125°F) for rare or 54–57°C (130–135°F) for medium-rare, knowing carryover will raise temperature ~2–3°C.

Rest

Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest for 8–10 minutes before slicing; this allows juices to redistribute.

Prepare vegetables

While steaks come to room temperature, toss baby carrots, zucchini halves, and asparagus with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1 teaspoon black pepper in a bowl until evenly coated.

Char

Heat a second cast-iron skillet or use a grill pan over high heat until smoking. Add the vegetables in a single layer and sear 2–4 minutes per side (carrots may need longer) until they develop deep char marks and are tender-crisp. Work in batches if necessary.

Finish and hold

Transfer charred vegetables to a warm plate and keep covered lightly with foil. They will finish cooking slightly while steaks rest.

Make pan sauce

After removing the steaks from the searing pan, keep the pan over medium heat. Carefully pour off excess rendered fat, leaving about 1 tablespoon and the browned bits. Add the minced shallot and sauté 30–45 seconds until fragrant but not browned. Deglaze the pan with 120 ml red wine, scraping up fond with a wooden spoon. Reduce the wine by about two-thirds (2–3 minutes).

Add demi-glace

Add 120 ml beef demi-glace (or concentrated beef stock) and simmer 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and season lightly with fine sea salt if needed (be conservative; demi-glace can be salty).

Finish with butter

Remove the pan from the heat and whisk in the cold cubed butter a few pieces at a time until the sauce is glossy and emulsified. Stir in a small splash of the steak’s resting juices from the carving board if desired to deepen flavor. Strain the sauce through a fine mesh sieve if you prefer a smooth finish.

Plate and garnish

Slice the rested steaks against the grain into 1/4–1/2 inch slices or serve whole. Spoon warm sauce over or alongside the steaks. Arrange charred baby vegetables on the plate. Sprinkle microgreens or chopped chives over the dish for color and a fresh note.