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Australian Wagyu A-9 Grade Recipe

Name: Zama San Diegos Australian Wagyu A-9 Grade Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Australian
Ingredients: 1 piece Australian Wagyu A-9 grade steak (boneless), trimmed, 6 oz portion; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Unsalted butter; 1 clove Garlic clove, lightly crushed; 1 sprig Fresh thyme sprig; 1 tbs Neutral high smoke-point oil (canola, grapeseed or avocado); 0 to taste Coarse sea salt or Maldon flakes; 1 wedge Lemon wedge

Inspired by Zama San Diego

Time1h

Serves1

6 oz. minimum cut

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Ingredients

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Steak

1 piece Australian Wagyu A-9 grade steak (boneless), trimmed, 6 oz portion1 tsp Kosher salt1 tsp Freshly ground black pepper

Finishing

1 tbs Unsalted butter1 clove Garlic clove, lightly crushed1 sprig Fresh thyme sprig1 tbs Neutral high smoke-point oil (canola, grapeseed or avocado)

Optional to serve

0 to taste Coarse sea salt or Maldon flakes1 wedge Lemon wedge

Method

Steak

Bring to temperature

Remove the 6 oz Wagyu steak from the refrigerator and let sit uncovered on a plate for 30–45 minutes so it comes close to room temperature. Pat the surface dry thoroughly with paper towels to promote a good sear.

Season

Just before cooking, season both sides evenly with kosher salt and freshly ground black pepper. Use the full 1 tsp of each distributed across both sides (approximately 1/2 tsp per side of each).

Cooking & Finishing

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it become very hot for 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot pan away from you so hot oil does not splatter toward you. For a 6 oz, roughly 1–1.25 inch thick Wagyu steak, sear for about 2 minutes on the first side without moving it to develop a deep brown crust.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, the lightly crushed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and use a spoon to spoon the melted butter over the steak repeatedly (baste) for about 1.5–2 minutes while monitoring doneness. This technique flavors the exterior and encourages even cooking.

Target doneness and rest

Aim for rare to medium-rare for Wagyu (internal temperature 120–125°F / 49–52°C for rare, 130°F / 54°C for medium-rare). Because Wagyu is richly marbled, err on the side of rare. Remove the steak when it is 5°F (about 3°C) below your target temp — carryover will finish it. Transfer the steak to a warm plate and rest loosely tented with foil for 5–7 minutes.

Finishing & Serve

After resting, if desired, sprinkle a small pinch of coarse sea salt or Maldon flakes over the top to enhance flavor. Optionally squeeze a tiny amount of lemon over the steak for brightness. Slice against the grain if serving sliced, or serve whole.

Serve immediately while warm. Suggested accompaniments: simple roasted vegetables, steamed greens, or a light potato preparation to complement the rich Wagyu fat.