Wagyu Single Cutlet Recipe

Remove the 130 g Wagyu cutlet from refrigeration 30–45 minutes before cooking so it comes close to room temperature. Pat dry very well with paper towels to remove surface moisture—this ensures good sear.

Lightly score any thick fat edge (if present) with shallow diagonal cuts, being careful not to cut into the meat. This prevents curling during cooking.

Season both sides generously but simply: sprinkle roughly 1 tsp kosher salt and 1/2 tsp freshly ground black pepper across the meat. If using, sprinkle 1/4 tsp garlic powder evenly. Press the seasonings gently into the surface with your fingers.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat—the oil should shimmer but not smoke heavily.

Carefully place the seasoned Wagyu cutlet into the hot pan. You should hear an immediate, strong sizzle. Do not move the cutlet for the first 90–120 seconds to allow a crust to form.

Sear the first side for 2–3 minutes until a deep brown crust forms. Flip the cutlet using tongs and sear the second side 1.5–2.5 minutes depending on thickness and desired doneness. For a 130 g single cutlet approximately 1–1.25 inches thick, expect medium-rare around 2 minutes per side; adjust if thinner or thicker.

Butter-baste for flavor

During the last 30–45 seconds of cooking, reduce heat to medium. Add 1 tablespoon unsalted butter, the thyme or rosemary sprig, and the lightly crushed garlic clove to the pan. Tilt the pan and use a spoon to baste the cutlet repeatedly with the melted butter and aromatics for 30–45 seconds to enrich flavor and build a glossy finish.

If you prefer a slightly more cooked interior, you can transfer the pan to a preheated 180°C (350°F) oven for 2–3 minutes after searing; for most Wagyu single cutlets this is unnecessary if timing above is followed.

Transfer the cutlet to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes. Resting allows the juices to redistribute and results in a juicier final bite.

While resting, spoon any remaining butter and pan juices over the cutlet briefly to keep it glossy.

Just before serving, sprinkle a small pinch of flaky sea salt to taste and finish with microgreens or baby arugula and an optional lemon wedge for brightness.

Slice thinly across the grain if serving shared or present whole for an individual portion. Serve immediately.