Wagyu Recipe

Bring to temperature

Remove the Wagyu from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat the surface dry thoroughly with paper towel to remove any excess moisture.

Trim and portion (if needed)

If the cut has a very thick cap of fat, trim to an even shape while leaving a 1/8–1/4 inch fat edge to render during cooking. If the steak is thicker than 1.25 inches, you can cut into two steaks or plan for a longer cook time.

Season

Lightly season both sides with fine sea salt and freshly ground black pepper just before cooking. Because Wagyu is richly marbled, less seasoning is better — aim for an even, thin coating.

Preheat pan

Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot, about 5 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately. Add 1 tablespoon neutral oil and swirl to coat.

Sear the steak

Place the steak in the hot pan and press gently to ensure full contact. For a 1 inch steak, sear 1.5–2 minutes per side for medium-rare (internal temp ~125–128°F / 52–53°C). For a thicker steak (1.5–2 in), sear 2–3 minutes per side then reduce heat slightly and continue cooking, flipping every 1–2 minutes, until desired internal temperature. Render the fat by holding the steak on its fat edge for 30–60 seconds until browned.

Butter-baste

Reduce heat to medium. Add the unsalted butter, thyme sprigs, and crushed garlic to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the steak repeatedly for 30–60 seconds to develop flavor and color. Continue until steak reaches target temperature (rare 120–125°F, medium-rare 125–130°F). Use an instant-read thermometer to confirm.

Rest

Transfer the steak to a warm plate or cutting board and loosely tent with foil. Rest 5–10 minutes (depending on thickness) so juices redistribute. While resting, reserve the pan juices to spoon over slices when plating.

Slice and finish

Slice the Wagyu against the grain into thin slices (1/8–1/4 inch). Arrange on a warm plate, drizzle with pan juices, scatter a little flaky sea salt over the top, and serve immediately.

During the final sear and butter-baste (see above), the thyme and garlic aromatics will infuse the butter. Use those aromatics to baste and then discard the garlic and thyme when plating if preferred. Add flaky sea salt after slicing to highlight the beef's richness.

Pan-roasted baby potatoes

While the steak rests, heat a small skillet with 1 tablespoon neutral oil over medium-high heat. Add halved baby potatoes, cut side down, and cook 6–8 minutes until golden and tender. Season with 1/4 tsp salt and transfer to plate.

Quick arugula salad

Toss baby arugula with 1 tablespoon extra virgin olive oil, 1/2 tablespoon lemon juice, and a pinch of salt. Serve alongside sliced Wagyu to provide a bright, peppery contrast.