Restaurants›The Butcher's Tale›Japanese Wagyu Recipe

Japanese Wagyu Recipe

Inspired by The Butcher's Tale
Time50m
Serves2

This Japanese Wagyu is a consecutive winner of both the Prime Minister's Award and the Wagyu Olympics. Known for its snowflake marbling and extreme tenderness, it's the pinnacle of steaks.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Preparing the Steak

Remove the Japanese Wagyu steak from the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry with paper towels to remove excess moisture.

2

Seasoning the Steak

Generously season both sides of the steak with sea salt and freshly ground black pepper.

3

Heating the Pan

In a heavy skillet or cast-iron pan, heat over medium-high heat until hot. Add a tablespoon of butter and let it melt.

4

Searing the Steak

Add the seasoned steak to the hot pan. Sear for about 3-4 minutes on one side without moving it to develop a crust.

5

Flipping the Steak

Flip the steak using tongs and add the remaining tablespoon of butter, garlic cloves, and thyme to the pan.

6

Basting the Steak

As the steak cooks, tilt the pan and use a spoon to baste the steak with the melted butter and juices for an additional 3-4 minutes for medium-rare doneness.

7

Resting the Steak

Remove the steak from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes before slicing.

8

Serving

Slice the steak against the grain and serve immediately, optionally garnishing with additional thyme or a sprinkle of sea salt.