Single Wagyu Set Recipe

Bring steak to temperature

Remove the Wagyu steak from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towel to remove any surface moisture (important for good sear).

Season

Just before cooking, season both sides lightly with fine sea salt and freshly ground black pepper. Because of the high fat content and delicate flavor, keep seasoning simple.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear the steak

Lay the steak in the hot pan away from you to avoid splatter. Sear without moving for 60–90 seconds, until a deep golden-brown crust develops. Flip and sear the second side 60–90 seconds. Because Wagyu is rich and often served medium-rare to rare, avoid overcooking.

Finish with butter and aromatics

Reduce heat to medium-low. Add the butter, crushed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steak for 30–45 seconds to add flavor and gloss.

Rest and slice

Transfer the steak to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice thinly across the grain into 1/8"–1/4" slices (for Wagyu sets it's common to present thin slices). Finish with a light sprinkle of coarse or flaked salt and a few turns of cracked black pepper.

Cook rice

Rinse 1 cup short-grain rice under cold water until the water runs clear. Combine with 1.1–1.2 cups water (or follow package ratio) in a pot with a tight-fitting lid. Bring to a boil, reduce to a low simmer, cover and cook 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and portion to a serving bowl.

Prepare pickles and microgreens

Place 2 tablespoons of tsukemono or quick cucumber pickles in a small dish. Rinse and dry microgreens or thinly slice scallion for garnish.

Serve with ponzu

Pour 2 tablespoons of ponzu sauce into a small dipping dish. When serving, provide ponzu on the side so guests can dip slices of Wagyu to taste.

Toss the baby greens in a bowl with 1 teaspoon extra-virgin olive oil, 1 teaspoon rice vinegar (or lemon juice), and a pinch (~1/4 tsp) of salt. Dress just before serving and place alongside the rice and Wagyu to provide a bright, palate-cleansing contrast.

Arrange a portion of steamed rice on the plate. Fan the thinly sliced Wagyu next to the rice or on a small wooden board. Place pickles and ponzu in small dishes. Garnish the steak with microgreens or sliced scallion and finish with a light sprinkle of flaked sea salt. Serve immediately so the steak is warm and the fat is silky.