Wagyu Recipe
Meat eaters rejoice: Butcher's Tale has the smoke on its expansive patio and beer garden, with plenty of options for carnivores: Minnesota wagyu, sausage, burgers, seafood, and more.
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Ingredients
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Wagyu Steak
Simple Herb-Garlic Compound (optional finishing)
Optional Sides (to mimic beer-garden style)
Method
Wagyu Steak
Bring steak to temperature
Remove the Wagyu from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels. Bringing the steak to near room temperature helps even cooking and optimal sear.
Season
Just before cooking, evenly sprinkle kosher salt on both sides using about 1 tablespoon total and a light dusting of freshly ground black pepper. Because Wagyu is richly marbled, keep seasoning simple to let the beef flavor shine.
Preheat pan
Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until just smoking (3–5 minutes). Add 1 tablespoon neutral oil and swirl to coat the pan.
Sear and baste
Add the Wagyu to the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust. Flip and add 1 tablespoon unsalted butter, crushed garlic cloves, and the herb sprigs. Tilt the pan slightly and spoon the melted butter, garlic, and herb-infused oil over the steak repeatedly (baste) for another 1.5–2 minutes. Total cook time will be short because of fat content—aim for rare to medium-rare internal temperature (120–125°F rare, 125–130°F medium-rare). Thick cuts may need an additional minute per side; use an instant-read thermometer for accuracy.
Rest
Transfer the steak to a warm plate or cutting board and let rest loosely tented with foil for 5–8 minutes. Resting lets juices redistribute and prevents excessive loss when slicing.
Simple Herb-Garlic Compound (optional finishing)
Make compound butter
In a small bowl, combine 2 tablespoons softened unsalted butter, 1 tablespoon minced parsley, 1 teaspoon minced chives, 1/2 teaspoon grated lemon zest, 1/4 teaspoon salt, and a pinch (1/8 teaspoon) black pepper. Mix thoroughly and form into a small log on plastic wrap or place in a ramekin. Chill briefly if desired. Top sliced Wagyu with 1/2–1 teaspoon per serving, letting it melt over the hot meat.
Optional Sides (to mimic beer-garden style)
Roast baby potatoes
Preheat oven to 425°F (220°C). Toss 1 lb baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, shaking halfway, until golden and tender. Keep warm until steak is ready.