American Wagyu Strip Recipe

Temper steak

Remove the 12-ounce American Wagyu strip steak from the refrigerator and let it sit on the counter, uncovered or loosely tented, for 30–45 minutes until it reaches near room temperature. This promotes even cooking.

Pat dry & season

Pat the steak thoroughly dry on both sides with paper towels. Sprinkle salt evenly over both faces and the edges (use about 1–1.5 tsp kosher salt total). Grind or sprinkle about 1 tsp black pepper over both sides. Press the seasonings lightly so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 4–6 minutes. The pan should start to shimmer but not burn oil.

Sear steak

Add 1 tablespoon of neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip & baste

Flip the steak and immediately add 1 tablespoon unsalted butter, the two crushed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–3 minutes while the steak cooks on the second side. Baste frequently to transfer flavor and help cook the interior gently.

Check doneness

Using an instant-read thermometer, check the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Because Wagyu has more marbling, aim for medium-rare to medium to best showcase flavor and texture. If the crust is dark but the interior hasn’t reached target temperature, lower heat to medium and continue basting until done.

Rest steak

Transfer the steak to a cutting board and spoon any pan juices and aromatics over it. Tent loosely with foil and rest for 8–10 minutes to let the juices redistribute.

After resting, slice the steak against the grain into 1/4- to 1/2-inch slices. Taste a piece and, if desired, sprinkle a small pinch of flaky finishing salt and an extra grind of black pepper. Serve immediately with pan juices drizzled over the slices.