Wagyu S Recipe

Bring steaks to temperature

Remove the Wagyu steaks from the refrigerator 45–60 minutes before cooking and place on a wire rack set over a tray or plate. Pat both sides dry with paper towel. Bringing them to near room temperature ensures even cooking.

Season

Just before cooking, season both sides generously but simply: sprinkle about 1 tsp kosher salt per steak (total 2 tsp for 2 steaks) and divide the freshly ground black pepper between the two steaks. Press the seasonings gently into the surface.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan on the stove over medium-high heat for 5 minutes until very hot. Add the neutral oil and swirl to coat the pan. Allow the oil to heat until it lightly shimmers but does not smoke aggressively.

Sear the steaks

Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Sear without moving for 60–90 seconds to form a deep brown crust (rendering may be rapid because of high marbling). Flip and sear the other side for 60–90 seconds. If steaks are very thick, after initial sears reduce heat to medium and continue cooking, flipping once, until the internal temperature reaches 115–120°F (46–49°C) for rare or 120–125°F (49–52°C) for medium-rare.

Baste with butter

With steaks mostly cooked to target temp, reduce heat to medium-low and add the unsalted butter, thyme sprigs, and smashed garlic to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 30–60 seconds to enrich flavor and finish the crust.

Rest and finish

Transfer the steaks to a cutting board and allow them to rest for 5–7 minutes. Resting lets juices redistribute and final carryover cooking raises temperature a few degrees. Sprinkle each steak lightly with flaky sea salt while resting.

Slice and serve

Slice the steaks against the grain into 1/4–1/2-inch (6–12 mm) slices and arrange on warmed plates. Spoon any resting butter from the cutting board back over slices. Serve immediately with optional garnishes and dipping sauce.

Plate microgreens or baby arugula alongside the sliced steak for a peppery contrast. Offer lemon wedges and a small ramekin of soy sauce or ponzu for guests who want a bright or savory dip. The meat is rich—small, simple accompaniments work best.