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Ingredients
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Steak & seasoning
Finishing butter & aromatics
Optional garnish & rest
Method
Steak & seasoning
Bring steak to room temperature
Remove the 8 oz Wagyu steak from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly on both sides with paper towels to remove any surface moisture—this promotes browning.
Season
Just before cooking, season both sides generously but simply: sprinkle about 1 tsp kosher salt in total (use slightly less if your salt is very fine) and 1/2 tsp freshly ground black pepper, pressing lightly so it adheres.
Preheat pan
Set a heavy cast-iron skillet or stainless-steel pan over medium-high heat and let it heat for 4–5 minutes until very hot and shimmering. Add 1 tablespoon neutral oil and swirl to coat; it should thinly ripple across the pan.
Sear the steak
Place the steak in the hot pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes. For an 8 oz, 1.25–1.5 in thick Wagyu aiming for medium-rare, target an internal temperature of 125–128°F (52–53°C). Use an instant-read thermometer inserted into the thickest part to check doneness.
Finishing butter & aromatics
Add butter and aromatics
With the steak mostly seared on the second side (about 1 minute before desired temp), add 1 tablespoon unsalted butter, 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon (baste) the hot butter and aromatics over the steak repeatedly for 30–60 seconds. This builds flavor and helps finish cooking gently.
Rest the steak
Transfer the steak to a warm plate or cutting board and spoon any pan juices and a little of the butter over it. Tent loosely with foil and let rest for 6–8 minutes. Resting lets juices redistribute and carryover cooking will raise the internal temperature by a few degrees.
Optional garnish & serve