Snake River Farms Denver Cut Wagyu Recipe

Remove the Wagyu steak from the refrigerator 45–60 minutes before cooking and place on a rimmed plate. Let it come to room temperature so it cooks evenly. Pat both sides dry with paper towels to remove moisture—this promotes a good sear.

Season both sides generously with the kosher salt and freshly ground black pepper. For best results, season immediately before cooking if you prefer a crisp crust; if you prefer deeper seasoning penetration, salt 30–45 minutes before cooking and leave uncovered in the fridge (not necessary for this yield of salt).

Preheat pan

Place a heavy skillet (preferably cast iron) over medium-high heat for 4–5 minutes until very hot. The pan should shimmer but not be smoking heavily. Add 1 tsp high-heat oil and swirl to coat.

Sear steak

Carefully place the seasoned Wagyu into the hot skillet away from you. Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms. Using tongs, flip and sear the second side for 1.75–2.5 minutes. Because this is a well-marbled Denver cut, avoid prolonged high heat which melts fat quickly; aim for a short, high-heat sear to develop crust without overcooking.

Finish with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 60–90 seconds, spooning continuously to build flavor and help carry heat into the center.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: aim for 125°F (52°C) for medium-rare, 130°F (54°C) for medium. Because wagyu cooks quickly due to marbling, remove the steak about 5°F (3°C) below your target temperature; residual carryover heat will raise the temperature while resting.

Transfer the steak to a cutting board and spoon a little of the pan butter and aromatics over it. Tent loosely with foil and rest for 6–8 minutes (smaller steaks 4–6 minutes). Resting lets juices redistribute for a juicy result.

Slice the steak against the grain into 1/4–1/2-inch slices. If serving whole, leave intact and finish with flaky salt.

Arrange slices on warm plates. Sprinkle a light pinch of flaky finishing salt to taste and scatter microgreens or parsley. Serve with an optional lemon wedge to brighten bites if desired.

Serve immediately. Leftovers can be chilled and used cold or quickly reheated over low heat; avoid aggressive reheating to preserve texture.