Wagyu beef is prized for its intense marbling and buttery texture. This simple pan-seared method keeps the flavor pure while achieving a perfect crust and melt-in-your-mouth tenderness.
Ingredients
Directions
Bring to room temperature: Remove Wagyu steaks from the refrigerator at least 30–45 minutes before cooking.
Season lightly: Pat steaks dry with paper towels. Season both sides with sea salt and freshly cracked black pepper (or just salt if you want pure beef flavor).
Preheat pan: Heat a heavy cast-iron skillet over medium-high until very hot.
Sear: Add the Wagyu steak (no extra oil needed due to its high fat content). Sear for 2–3 minutes per side for medium-rare, adjusting time based on thickness. Avoid overcooking to preserve tenderness.
Optional butter baste: Add 1 tbsp unsalted butter, crushed garlic, and fresh thyme to the pan in the last minute of cooking. Tilt the pan and spoon the melted butter over the steak.
Rest: Transfer steak to a cutting board, tent loosely with foil, and rest for 5 minutes.
Serve: Slice against the grain and serve with simple sides like roasted vegetables or mashed potatoes.
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