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Wagyu Steak recipe

Indulge in the ultimate steak experience with this simple, foolproof recipe for perfectly pan-seared Wagyu steak. Achieve a tender, buttery texture and mouthwatering flavor that highlights the quality of this premium beef.
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Prep Time 5 minutes
Cook Time 10 minutes
Rest Time: 30-45 minutes (bring steak to room temperature) 10 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2 People
Calories 800 kcal

Equipment

  • Cast iron skillet (or heavy-bottomed pan)
  • Tongs
  • Meat thermometer (optional, for precise doneness)
  • Spoon (for basting)
  • Cutting Board
  • Sharp knife

Ingredients
  

  • 1 Wagyu steak ribeye, sirloin, or filet mignon, approx. 10-12 oz, 1-1.5 inches thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil or avocado oil high smoke point
  • 2 tablespoons unsalted butter
  • 2-3 garlic cloves smashed
  • 2-3 sprigs fresh rosemary or thyme

Instructions
 

Bring the steak to room temperature

  • Remove the Wagyu steak from the fridge and let it sit at room temperature for about 30-45 minutes. This ensures even cooking.

Season the steak

  • Pat the steak dry with a paper towel. Generously season both sides with kosher salt and freshly ground black pepper.

Preheat the pan

  • Heat a heavy skillet (cast iron works best) over medium-high heat. Add olive oil and let it heat until it begins to shimmer.

Sear the steak

  • Place the Wagyu steak in the skillet. Sear for about 2-3 minutes per side, depending on your preferred doneness. Avoid moving the steak too much while searing.

Baste the steak

  • Reduce heat to medium-low, add the butter, garlic cloves, and rosemary to the pan. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter for about 1 minute per side.

Rest the steak

  • Remove the steak from the pan and let it rest for 5-10 minutes to allow juices to redistribute.

Slice and serve

  • Slice against the grain for maximum tenderness and serve with your favorite sides.

Notes

Recipe Notes:

  • Use a meat thermometer for precision:
    • Medium-Rare: 130°F (54°C)
    • Medium: 140°F (60°C)
  • Avoid overcooking Wagyu steak to maintain its rich, buttery texture.

Nutrition Information (Optional):

  • Serving Size: 1 steak
  • Calories: ~800-1000 (varies by cut)
  • Protein: ~50g
  • Fat: ~70g
Keyword pan-seared Wagyu, steak recipe, Wagyu steak