6 Oz Wagyu Flat Iron Recipe

Bring steak to temperature

Remove the 6 oz Wagyu flat iron from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to ensure good sear.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking hot. Add the neutral oil and swirl to coat.

Sear steak

Place the steak in the hot pan and sear without moving for 2 1/2 to 3 minutes until a deep golden-brown crust forms. Flip and sear the second side for 2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves and the thyme/rosemary sprig. Tilt the pan and, using a spoon, continuously baste the steak with the melted butter and pan juices for 1–2 minutes while monitoring internal temperature. Aim for 125°F (51°C) for medium-rare or 130°F (54°C) for medium. Because Wagyu has higher fat content, avoid overcooking.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute. Reserve any pan fond and fat for the jus.

Sauté shallot

While the steak rests (or after removing steak from the pan), discard excess fat leaving about 1 teaspoon and the browned fond in the skillet. Add 1 teaspoon olive oil if pan is dry. Return pan to medium heat and add the minced shallot. Sauté 1–2 minutes until softened and translucent; do not let it brown.

Deglaze with wine

Add 3 tablespoons red wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half (approximately 1–2 minutes).

Add stock and reduce

Stir in 3 tablespoons beef stock and 1 tablespoon demi-glace (if using). Reduce the mixture gently until slightly thickened and glossy, about 2–3 minutes. Taste and adjust seasoning with salt and 1/4 teaspoon black pepper.

Finish with butter

Off the heat, swirl in the 1 tablespoon cold butter, whisking to emulsify and give the jus a silky sheen. If jus is too thick, add a teaspoon of water or stock to reach desired consistency.

Slice and plate

If serving sliced, slice the rested flat iron across the grain into 1/4"–1/2" slices. Arrange on a warmed plate.

Sauce and garnish

Spoon the red wine jus over or alongside the steak. Sprinkle with a pinch of coarse sea salt if desired and finish with microgreens or chopped parsley.

Serve immediately while hot.