Wagyu Beef Selection (bms 8-9 / A4) Recipe
Make Wagyu Beef Selection (bms 8-9 / A4) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wagyu and seasoning
Optional finishing & accompaniments
Method
Wagyu and seasoning
- 1
Bring beef to temperature
Remove Wagyu from refrigerator and let sit at room temperature for 20–30 minutes. Pat each piece dry thoroughly with paper towels to remove surface moisture — this helps achieve a proper sear.
- 2
Season
Lightly and evenly season both sides of the Wagyu pieces with fine sea salt and freshly ground black pepper. Because Wagyu is richly marbled, apply seasoning gently so it enhances rather than overwhelms the flavor.
- 3
- 4
Sear the Wagyu
Add the neutral oil and swirl to coat the pan. Working in a single layer (do not overcrowd — do 2 batches if necessary), place the Wagyu pieces in the pan and sear for 30–45 seconds on the first side without moving them, until a deep golden-brown crust forms. Flip and sear the second side for 20–30 seconds for medium-rare (internal temperature ~52–55°C / 125–131°F). Because Wagyu fat renders quickly, cook only briefly to preserve tenderness and flavor.
- 5
Baste for flavor
When you flip the pieces, add the unsalted butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the meat for about 15–30 seconds. This adds flavor and a glossy finish.
- 6
Rest briefly
Transfer the seared Wagyu to a warm plate and rest for 3–4 minutes. Resting lets juices redistribute and prevents overcooking from carryover heat.
Optional finishing & accompaniments
- 7
Finish with sauce or citrus
If using, lightly brush or drizzle each piece with a small amount of soy sauce or ponzu (about 1/2 tsp per piece) immediately after resting to add umami and brightness. Alternatively, squeeze a few drops of lemon juice for a fresher contrast.
- 8
Plate and garnish
Arrange Wagyu pieces on serving plates. Sprinkle a small pinch of flaky finishing salt over each piece to brighten the flavor, and scatter microgreens or sliced scallion for color and a mild, fresh bite.
- 9
Serve
Serve immediately while still warm, with optional simple sides such as steamed rice, grilled vegetables, or thinly sliced daikon. Recommend eating in small bites to appreciate the rich marbling and texture.