Wagyu Steak: A Culinary Delight
Yield 2 Steaks
Our recipe guides you through the process of preparing a mouthwatering Wagyu steak. This culinary delight begins with properly seasoning the steak and achieving a perfect sear on a hot grill or skillet. The steaks are cooked to your desired level of doneness, with medium-rare recommended to savor the marbling and tenderness. After resting, they are sliced and served with your favorite sides for an exquisite dining experience.
- 2 Wagyu steaks (ribeye or New York strip)
- Salt and freshly ground black pepper
- 2-3 cloves garlic, minced (optional)
- Fresh rosemary or thyme sprigs (optional)
- Olive oil or clarified butter for cooking
- 1-2 tablespoons of high-quality steak rub or seasoning blend (optional)
Remove the Wagyu steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.
Preheat your grill or a heavy skillet (cast iron works well) over high heat. You want a hot cooking surface.
Season the steaks generously with salt and freshly ground black pepper on both sides. Try our Sayersbrook Wild Game Spice as seasoning for a delicious flavor. Rub the minced garlic on the steaks for added aroma, and you can also tuck some fresh rosemary or thyme sprigs under the steaks.
If you're using a grill, make sure the grates are clean and oiled to prevent sticking. If you're using a skillet, add a small amount of olive oil or clarified butter (which has a higher smoke point) to the hot pan.
Place the seasoned Wagyu steaks on the hot grill or in the skillet. Cook for about 3-5 minutes on one side for medium-rare, depending on the thickness of the steak. Flip the steaks and cook for an additional 3-5 minutes, or until they reach your desired level of doneness.
Wagyu steak is best enjoyed rare to medium-rare to fully appreciate its marbling and tenderness. Use a meat thermometer to ensure it's cooked to your desired internal temperature. For reference, medium-rare is about 130°F (54°C).
Remove the cooked Wagyu steaks from the heat and transfer them to a plate. Tent the steaks with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute and keeps the steak moist.
Slice the rested Wagyu steaks against the grain to your preferred thickness, and serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Remember that Wagyu steak is known for its rich flavor and marbling, so you don't need to overcomplicate it with excessive seasoning. Let the natural flavors of the meat shine through, and enjoy the luxurious tenderness of this special cut.