Vacio Recipe

Bring to room temperature

Remove the 12 oz American Wagyu vacio from the refrigerator 45–60 minutes before cooking so the interior comes close to room temperature. Pat the steak dry thoroughly with paper towels — surface moisture prevents good sear.

Season

Lightly brush both sides of the steak with 1 tablespoon extra-virgin olive oil. Evenly rub 1 tablespoon kosher salt across both sides and the edges, then sprinkle 1 teaspoon freshly ground black pepper. Let the seasoned steak rest on a rack for 10–15 minutes while you prepare the cooking surface.

In a small bowl combine 1 tablespoon extra-virgin olive oil, minced garlic, chopped rosemary, 1 tablespoon lime juice and 1 teaspoon smoked paprika (if using). This mixture will be used after resting or just before serving to lightly finish the steak — do not apply it during the high-heat sear stage except for a light brush afterward to avoid burning the garlic.

Preheat skillet or grill

Preheat a heavy cast-iron skillet or outdoor grill to very high heat (skillet: medium-high to high until almost smoking; grill: direct high heat). If using a skillet, add no additional oil — the steak’s fat and the olive oil already on the surface are sufficient. If using a grill, oil the grates lightly to prevent sticking.

Sear first side

Place the vacio on the hot surface and do not move it for 3–4 minutes. Press gently once to ensure full contact. A deep brown crust should form. For a 12 oz flank-style cut about 3/4–1 inch thick, this yields a strong sear while preserving a pink interior.

Flip and finish

Flip the steak and cook the second side 3–4 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). If you prefer medium, cook an additional 1–2 minutes per side until 135°F (57°C). Use an instant-read thermometer in the thickest part to confirm doneness.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. During this time, spoon or brush the prepared marinade/finish lightly over the top so the residual heat warms and mellows the garlic and herbs without burning them.

Trim any large exterior fat if desired. Slice the vacio thinly against the grain — for vacio/flank this means cutting perpendicular to the long muscle fibers into 1/4-inch slices. Arrange slices on a platter, sprinkle with flaky sea salt, chopped parsley or cilantro, and serve with lime or lemon wedges alongside.