Wagyu Recipe

Temper the steak

Remove the Wagyu from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat both sides thoroughly dry with paper towels to remove surface moisture (this helps form a crust).

Season

Just before cooking, season both sides evenly with kosher salt and freshly ground black pepper. Because Wagyu is richly flavored, simple seasoning is best.

Preheat pan

Place a heavy cast-iron or stainless-steel skillet over medium-high heat and let it get very hot for 3–5 minutes. The pan should be smoking slightly when ready.

Render and sear

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the Wagyu steak in the skillet. Sear undisturbed for 1.5–2 minutes to develop a brown crust (time depends on steak thickness). Flip and sear the other side 1.5–2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and the herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for 1–2 minutes. Use an instant-read thermometer to check doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. Because Wagyu is fatty, err on the side of rare–medium-rare.

Rest

Transfer the steak to a warm plate or cutting board and let it rest loosely tented with foil for 5–10 minutes. Resting redistributes juices and finishes cooking gently.

Slice the Wagyu against the grain into thin slices. Sprinkle a small pinch of flaky sea salt if desired and serve immediately with optional lemon wedge or a spoonful of red wine reduction on the side.

If using a reduction: spoon a little over the sliced steak or serve on the side so it does not overpower the beef's natural flavor.