Wagyu Steak And Eggs Recipe

Bring steak to temperature

Remove the Wagyu steak from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat both sides dry with paper towel.

Season

Season both sides liberally with kosher salt and freshly ground black pepper. For Wagyu, a simple seasoning lets the beef flavor shine.

Preheat pan and sear

Place a heavy cast-iron skillet or stainless-steel pan over high heat until very hot (2–4 minutes). Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, carefully add the steak. Sear without moving for 1.5–2 minutes to develop a deep brown crust.

Flip and baste

Flip the steak and add 1 tablespoon unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for another 1.5–2 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time slightly for thickness and desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. Reserve pan juices for spooning over slices when serving.

Prepare eggs

While the steak rests, heat a nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and let it melt to coat the pan.

Cook eggs (sunny-side or over-easy)

Crack the eggs carefully into the skillet. For sunny-side-up: cook gently until whites are set but yolks remain runny, about 3–4 minutes; cover the pan for the last minute if needed to set whites on top. For over-easy: cook until whites set (~2–3 minutes), gently flip with a spatula, and cook 15–20 seconds more for runny yolk. Season with flaky sea salt and freshly ground black pepper.

Finish and garnish

Sprinkle sliced chives over the eggs. If desired, squeeze a little lemon over microgreens or the steak slices.

Slice the rested Wagyu steak against the grain into 1/4-inch (6 mm) slices. Arrange slices on warm plates. Spoon any reserved pan juices and butter over the steak for extra richness.

Top each portion of steak with one or two eggs, or place eggs alongside. Season with additional flaky sea salt and a crack of black pepper to taste. Serve immediately with optional microgreens and toast.

Serves best right away: accompany with lemon wedges and grilled sourdough if desired.