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Ingredients
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Steak
Finishing butter & aromatics
Optional garnish & sauce
Method
Steak
- 1
Bring to temperature
Remove the 1 kg Wagyu rib eye from refrigerator 45–60 minutes before cooking so it reaches near room temperature. Pat very dry with paper towels to remove surface moisture.
- 2
Season
Generously season all surfaces of the steak with 2 tbs kosher salt and 2 tsp freshly ground black pepper. Press the salt into the meat so it adheres.
- 3
- 4
Finishing butter & aromatics
- 5
Add butter and aromatics
Reduce heat to medium. Add 50 g unsalted butter, 3 crushed garlic cloves, and 4 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1½–2 minutes, spooning the flavored butter over the top and sides to build flavor and finish cooking.
- 6
Check temperature
Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone). Remove the steak from the pan when internal temperature reaches 51–53°C (124–127°F) for medium-rare, or 56–58°C (133–136°F) for medium. Keep in mind carryover will raise temperature by ~3–5°C while resting.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute.
Optional garnish & sauce
- 8
Make quick dressing
While the steak rests, mix 2 tsp shoyu (or tamari) with 1 tsp fresh lemon or yuzu juice in a small bowl. Optionally add a few drops of the pan fond (after removing excess fat) for extra flavor.
- 9