Wagyu Flight Recipe

Bring to room temperature

Remove the Wagyu steaks from the refrigerator 45–60 minutes before cooking. Pat each steak dry on both sides with paper towels to remove surface moisture—this promotes a good sear.

Season simply

Lightly season both sides of each steak with kosher salt and freshly ground black pepper. Because Wagyu is richly marbled, use salt judiciously so the fat shines through.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot, about 5 minutes. Add the neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear the steaks

Working one or two at a time (do not overcrowd), place a steak in the pan and press gently so the entire surface makes contact. Sear without moving for 1.5–2 minutes, until a deep brown crust forms. Flip and sear the second side for 1–2 minutes.

Baste for flavor

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tip the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for 30–60 seconds to finish cooking and add flavor.

Check doneness

For a Wagyu flight served medium-rare to medium, target internal temperatures of 120–125°F (49–52°C) for rare–medium-rare, 125–130°F (52–54°C) for medium-rare. Use an instant-read thermometer inserted into the thickest part of each steak. Because Wagyu cooks quickly, remove steaks a few degrees under target; residual carryover will raise the temp.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 6–8 minutes to redistribute juices.

Slice and season

Slice each steak thinly across the grain into 1/4-inch slices (or leave small whole pieces if serving as tasting bites). Arrange the three varieties on a platter. Sprinkle lightly with flaky sea salt and optionally a small dab of yuzu kosho or a smear of wasabi on the side of each portion.

Serve ponzu sauce in small dipping bowls alongside the platter. The bright acidity of ponzu cuts through Wagyu's richness. Place shiso leaves or microgreens between sections of the flight to refresh the palate.

Rice

If serving with rice, keep it warm in a covered bowl. A small scoop of steamed short-grain rice complements each Wagyu bite.

Quick pickles

Arrange quick-pickled cucumber slices on the side to provide acidity and crunch. These can be prepared ahead by tossing thin cucumber slices with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; let sit 10–15 minutes.

Shishito peppers

Char shishito peppers in a hot skillet with 1 tsp oil until blistered and slightly blackened, about 3–4 minutes, shaking frequently. Finish with a light sprinkle of flaky sea salt and serve alongside the steaks.