Wagyu Beef Steak Recipe
Premium A5 Wagyu beef grilled to perfection - a luxurious dining experience that showcases the finest Japanese beef.
Ingredients
- 2 pieces A5 Wagyu beef steak (200g each)
- Coarse sea salt
- Freshly cracked black pepper
- 1 tbsp neutral oil (grapeseed or canola)
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
- Wasabi (optional, for serving)
- Soy sauce (optional, for serving)
Instructions
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Bring to Room Temperature
Remove the Wagyu steaks from refrigeration 30-45 minutes before cooking to bring to room temperature. This ensures even cooking.
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Season the Steaks
Pat the steaks completely dry with paper towels. Season generously with coarse sea salt and freshly cracked black pepper on both sides.
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Preheat the Pan
Heat a cast iron or heavy-bottomed pan over medium-high heat. Add a thin layer of neutral oil when the pan is hot.
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Sear the Steaks
Place steaks in the pan and sear for 2-3 minutes without moving them. This creates a beautiful crust while preserving the marbling.
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Flip and Baste
Flip the steaks and add butter, thyme, and garlic to the pan. Tilt the pan and baste the steaks with the aromatic butter for 2-3 minutes.
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Check Temperature
For medium-rare, the internal temperature should reach 130°F (54°C). Wagyu is best served medium-rare to medium.
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Rest and Serve
Remove from heat and let rest for 5 minutes. Slice against the grain and serve immediately with wasabi and soy sauce if desired.
Chef's Tips
Temperature Control
Wagyu's high fat content means it cooks faster than regular beef. Use medium heat and watch carefully to avoid overcooking.
Minimal Seasoning
Let the natural flavor of the Wagyu shine. Simple salt and pepper are often all that's needed for this premium beef.
Proper Slicing
Always slice against the grain to maximize tenderness. The marbling should be visible in each slice.