Australia Wagyu Beef Dinner Only Recipe

Name: ktown korean bbq sushi and hotpots Australia Wagyu Beef Dinner Only Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 1 lb Australian wagyu ribeye or striploin (boneless), well-marbled; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 3 tbsp Unsalted butter; 2 each Garlic cloves, lightly smashed; 3 each Fresh thyme sprigs; 1 tbsp Neutral high-smoke oil (grapeseed or canola); 1 lb Baby potatoes, halved; 1 tbsp Olive oil; 0.5 tsp Sea salt; 3 cups Baby spinach; 0.5 each Lemon

Inspired by ktown korean bbq sushi and hotpot

Time55m

Serves2

Rich and buttery wagyu beef with luxurious texture.

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Ingredients

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Wagyu Beef

1 lb Australian wagyu ribeye or striploin (boneless), well-marbled

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Finishing & Basting

3 tbsp Unsalted butter

2 each Garlic cloves, lightly smashed

3 each Fresh thyme sprigs

1 tbsp Neutral high-smoke oil (grapeseed or canola)

Optional Simple Sides

1 lb Baby potatoes, halved

1 tbsp olive oil

1/2 tsp Sea salt

3 cups Baby spinach

1/2 each Lemon

Method

Wagyu Beef

Bring to temperature

Remove wagyu from refrigerator and pat dry with paper towels. Bring to room temperature for 30–45 minutes so the meat cooks evenly.

Season

Just before cooking, season both sides of the steak evenly with the kosher salt and freshly ground black pepper. Because wagyu is richly marbled, use modest seasoning to let the beef flavor shine.

Preheat pan

Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear

Place the steak in the hot pan and sear without moving for 1.5–2 minutes, until a deep golden-brown crust forms. Flip and sear the other side for 1.5–2 minutes. For a 1" thick steak, this will approach rare–medium-rare depending on starting temperature; adjust time slightly for thickness and preferred doneness.

Baste

Reduce heat to medium. Add the butter, smashed garlic, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 1–2 minutes; this adds flavor and helps finish cooking gently.

Rest and slice

Transfer the steak to a cutting board and let rest loosely covered with foil for 6–8 minutes to allow juices to redistribute. Slice against the grain into 1/4"–1/2" thick slices and serve immediately, spooning any rested butter from the cutting board over the slices.

Finishing & Basting

Use the three tablespoons of butter, two smashed garlic cloves, and thyme sprigs added to the pan during the basting step. Continually spoon the flavored butter over the steak while it rests briefly and again over the slices when plating to maximize the rich, buttery finish.

Optional Simple Sides

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread on a baking sheet cut-side down and roast for 20–25 minutes until tender and golden. These can be roasted while the steak comes to temperature and sears.

Quick sautéed spinach

In a small skillet over medium heat, add a drizzle of olive oil (about 1 teaspoon). Add 3 cups baby spinach and sauté for 1–2 minutes until just wilted. Finish with a squeeze of 1/2 lemon and a pinch of sea salt. Serve alongside sliced wagyu.