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Ingredients
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Wagyu
For pan and finishing
To serve (optional)
Method
Wagyu
Bring to room temperature
Remove the 100 g M9+ Wagyu from refrigeration at least 30 minutes before cooking (up to 1 hour if very cold). Pat dry thoroughly on both sides with paper towels to remove any surface moisture—this ensures a good sear.
Score fat cap (if present)
If the piece has a fat cap or thick outer fat, lightly score the fat in a shallow crosshatch (do not cut into the meat) about 3–4 mm deep. This helps render fat evenly and prevents curling.
Season
Season both sides very lightly with flaky sea salt and a small pinch of freshly ground black pepper immediately before cooking. Because the beef is richly marbled, keep salt modest to let the beef flavor shine.
For pan and finishing
Sear the Wagyu
Add 1 tablespoon neutral oil and swirl to coat. Gently place the Wagyu in the hot pan. For a 100 g portion about 1–1.5 cm thick, sear 45–60 seconds on the first side without moving to develop a deep golden crust. Flip and sear the second side 30–45 seconds. If the piece is thicker (2–3 cm), sear 1–1.5 minutes per side and reduce heat slightly to avoid burning fat while allowing internal warming.
Baste and finish
Reduce heat to medium. Add 10 g unsalted butter, crushed garlic clove, and the herb sprig. Tilt the pan and, using a spoon, baste the steak continuously for 20–40 seconds to coat with melted butter and aromatics. This step adds flavor and gently finishes the exterior.
Check doneness
For M9+ Wagyu, aim for rare to medium‑rare to appreciate the marbling: target an internal temperature of 48–52°C (118–125°F) for rare/medium‑rare. Because the cut is small, rely on quick sear times and feel: it should be soft with slight resistance. Remove from pan a few degrees below target as carryover will raise temperature slightly.
Rest briefly
Transfer the Wagyu to a warm plate and rest 3–5 minutes. Resting lets juices redistribute while preserving the melt‑in‑your‑mouth texture.
To serve
Slice (optional) and finish: If serving as a small steak, slice into 6–8 thin pieces against the grain to maximize tenderness. Sprinkle a small additional pinch of flaky sea salt if desired. Serve with a lemon wedge or a few drops of ponzu for brightness, and accompany with microgreens or a small dressed salad.
Presentation note: Because M9+ Wagyu is intensely rich, serve in small portions (100 g is appropriate). Encourage diners to savor small bites to appreciate the texture and fat‑borne flavor.