Wagyu Beef Selection Recipe
(BMS 8-9 / A4)
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Ingredients
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Wagyu Beef
Finishing & Serving
Accompaniments (optional)
Method
Wagyu Beef
- 1
Temper the steak
Remove the Wagyu from the refrigerator 60–90 minutes before cooking and leave it loosely covered at room temperature. Tempering ensures even cooking and lets the marbling relax so it renders properly.
- 2
Pat dry and season
Pat the steak thoroughly dry with paper towels. Lightly score the fat edge (if present) with small shallow diagonal cuts, being careful not to cut into the meat. Season both faces and the fat edge evenly with the kosher salt and freshly ground black pepper. Use roughly 1–2 tsp salt depending on steak size (already included in ingredients).
Finishing & Serving
- 3
- 4
Sear the steak
Add the neutral oil to the hot pan and swirl to coat. Carefully place the seasoned Wagyu steak in the pan, laying it away from you to avoid splatter. For a steak 1 to 1.5 inches thick aiming for medium-rare (recommended for Wagyu), sear 1.5–2 minutes on the first side without moving it to develop a deep brown crust. Flip and sear the second side for 1–2 minutes. If your steak is thicker (2 inches or more) reduce searing time and plan to finish in oven or baste longer as described below.
- 5
- 6
Baste for flavor and finish
Reduce heat to medium. Add the butter, crushed garlic, and thyme/rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continually with the butter for 30–90 seconds while rotating the steak so all surfaces are bathed in the flavored butter. This builds flavor and helps finish the steak gently. If the steak needs more time to reach internal temperature, continue basting until it reaches desired doneness.
- 7
Check doneness
Use an instant-read thermometer inserted into the center (not touching bone or fat). Target internal temperatures: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare (recommended), 130–135°F (54–57°C) for medium. Wagyu is best served rare to medium-rare to showcase the fat and tenderness.
- 8
Rest the steak
Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes for a medium-rare whole steak (rest time prevents juices from escaping when sliced).
- 9
Accompaniments (optional)
- 10
Prepare potatoes
While the steak rests, quickly pan-roast steamed or par-boiled baby potatoes in the same skillet used for the steak (wipe excess fat leaving browned fond). Add 1 tbsp butter or a splash of oil, toss potatoes to pick up pan juices and brown for 3–5 minutes. Season with salt and pepper and herbs if desired.
- 11