Wagyu Gold Recipe
American Wagyu, is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+)
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Ingredients
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Steak & Seasoning
Optional Accompaniments
Method
Steak & Seasoning
- 1
Bring to temperature
Remove the Wagyu steaks from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels. Bring to near room temperature to ensure even cooking.
- 2
Season
Just before cooking, lightly brush both sides with 1–2 tbs neutral oil. Generously season both sides with kosher salt (about 1 tsp per side distributed) and freshly ground black pepper. For thick steaks (1.5–2 inches), press seasoning into the meat so it adheres.
- 3
- 4
- 5
Baste
Reduce heat to medium. Add 3 tbs unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–3 minutes while monitoring internal temperature. Continue basting until desired doneness: 48–50°C (118–122°F) for rare, 52–54°C (125–129°F) for medium-rare. Wagyu is best served medium-rare to rare to showcase marbling.
- 6
Rest
Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes for 1–1.5 inch steaks (10–15 minutes for thicker cuts). Resting allows juices to redistribute and carryover cooking to finish.
- 7
Finish & Serve
Slice steaks against the grain into 1/4–1/2 inch slices or serve whole. Sprinkle a pinch of coarse finishing salt over the cut surface. Serve immediately with optional sauce or sides.
Optional Accompaniments
- 8
- 9
Deglaze
Add 1 tbs red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1–2 minutes).
- 10
Finish sauce
Add 60 ml beef stock and simmer 2–3 minutes until slightly reduced. Remove from heat and whisk in 1 tbs cold unsalted butter a cube at a time to emulsify and gloss the sauce. Taste and season with a small pinch of salt and pepper if needed. Spoon sauce over sliced Wagyu or serve on the side.