Perfect Pan-Seared Wagyu Steak
(Steak de Wagyu Saisi à la Poêle)
Ingredients (Serves 2)
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2 Wagyu beef steaks (6–8 oz / 170–225g each), ribeye or striploin
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Sea salt, to taste
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Freshly ground black pepper, to taste
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1 teaspoon neutral oil (e.g., grapeseed or vegetable)
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Optional: 1 tablespoon unsalted butter for basting
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Optional: 1 garlic clove and a sprig of rosemary or thyme
🍳 Instructions
1. Bring steaks to room temperature
Remove Wagyu steaks from the fridge 30–60 minutes before cooking. This ensures even cooking and optimal texture.
2. Season lightly
Because of Wagyu’s rich marbling, keep seasoning simple. Sprinkle both sides with sea salt and freshly ground black pepper.
3. Preheat the pan
Heat a heavy cast-iron skillet over medium-high heat until very hot. Add a small amount of neutral oil.
4. Sear the steak
Place the steaks in the pan without crowding. Sear for 1–2 minutes per side for medium-rare, depending on thickness. Use tongs to sear the edges if desired.
5. Baste (optional)
For extra flavor, reduce heat to medium, add butter, smashed garlic, and herbs to the pan. Spoon melted butter over the steaks for 30–60 seconds.
6. Rest before serving
Transfer the steaks to a plate and let rest, uncovered, for 5 minutes. This keeps juices intact and ensures a tender bite.
7. Slice and serve
Slice thinly against the grain. Serve as-is or with a light side like mashed potatoes, sautéed greens, or steamed rice.
💡 Cooking Tips
1. Wagyu cooks faster than regular beef due to its high fat content — don’t overcook it.
2. No need to marinate or overpower the meat — simplicity enhances its luxurious flavor.
3. Use a thermometer if needed: 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
🧾 Nutrition Facts (Per Serving)
Calories: 520 kcal
Protein: 32g
Carbohydrates: 0g
Fat: 44g
Saturated Fat: 18g
Fiber: 0g
Sugar: 0g
Sodium: 180mg
Note: Nutrition varies depending on cut and grade of Wagyu.
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