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Wagyu Beef recipe - pan-seared wagyu steak sliced on a plate with a crisp crust

Pan-Seared Wagyu Steak

Rich, buttery wagyu steak pan-seared in cast iron with a crisp crust, finished with a garlic-thyme butter baste and flaky sea salt.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 45 minutes
Servings: 2
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 wagyu ribeye or strip steaks about 12 ounces each, 1 to 1½ inches thick
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon grapeseed or avocado oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves smashed
  • 2 sprigs fresh thyme
  • Flaky sea salt for finishing

Method
 

  1. Rest the steaks at room temperature for 30 minutes.
  2. Pat completely dry and season all over with salt and pepper.
  3. Heat a cast iron skillet until just smoking and add the oil.
  4. Sear 2 to 3 minutes per side undisturbed; render the fat cap with tongs.
  5. Add butter, garlic, and thyme; tilt the pan and baste for 1 minute.
  6. Remove at 120 to 125°F internal for medium-rare.
  7. Rest 5 to 10 minutes.
  8. Slice against the grain and finish with flaky sea salt.

Notes

  • Wagyu is very rich — smaller portions or sharing one steak is often plenty.
  • Never cook past medium-rare or the marbled fat renders away.
  • No marinade needed; salt and pepper let the beef shine.
  • Save the rendered pan fat for roasting potatoes.
  • Pat the steak completely dry before searing for the best crust.