American Wagyu Recipe

Bring to room temperature

Remove the Wagyu steaks from the refrigerator at least 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture — a dry surface ensures better sear.

Trim any large exterior silverskin only if necessary, but keep most fat cap intact to render and flavor the meat.

Season both sides generously with kosher salt and lightly with freshly ground black pepper. Press the seasoning gently so it adheres. Do this just before cooking if you prefer minimal moisture draw; if you allow a longer rest (30–60 minutes), salt will penetrate and improve flavor and texture.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan on the stove and heat over medium-high until it is very hot (2–5 minutes). The pan should be smoking just slightly.

Add 1 tablespoon neutral oil and swirl to coat. Carefully place the steaks in the pan, presentation side down. Do not overcrowd the pan — work in batches if necessary.

Sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. For a 1–1.25" steak, this will typically bring you near medium-rare; adjust time for desired doneness.

Baste with butter and aromatics

Reduce heat to medium. Add the 3 tablespoons unsalted butter, crushed garlic cloves, thyme, and optional rosemary to the pan. When the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot butter and aromatics for 1–2 minutes. Baste the edges as they render fat as well.

If internal temperature is not yet at target (see doneness guide below), transfer the pan to a 425°F (220°C) oven for 2–6 minutes to finish, or continue stovetop at a slightly lower heat while basting. Target temperatures (pull a few degrees early): rare 120°F, medium-rare 128°F, medium 135°F.

Remove steaks from the pan to a cutting board and spoon any remaining butter and aromatics over the top. Tent loosely with foil and rest for 6–8 minutes. Resting allows juices to redistribute and the steak to finish cooking gently.

Just before serving, sprinkle a light pinch of flaky sea salt over each steak and finish with 1 tablespoon compound butter or a drizzle of high-quality finishing olive oil if desired.

Slice against the grain if serving family-style, or serve whole with the rendered fat and pan juices spooned over. Serve immediately.

Because Wagyu is highly marbled and rich, many chefs recommend medium-rare (125–130°F) to best showcase tenderness and melt-in-mouth texture. Cook slightly less than you would for lean beef because the internal fat renders and continues to cook during resting.

Portion guidance: the ingredient quantities assume two 10–12 oz steaks (serving for 2). Adjust salt and butter proportionally for more steaks.