Japanese Wagyu Steak
Perfectly seared Japanese Wagyu beef with minimal seasoning to showcase the meat's rich marbling and buttery texture. Served with sea salt and fresh wasabi for an authentic experience.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 steaks (200g each) Japanese Wagyu ribeye or striploin steaks
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly cracked black pepper
- 1 tablespoon Neutral oil (vegetable or grapeseed)
- 1 tablespoon Fresh wasabi paste
- ½ teaspoon Sea salt flakes (Maldon)
Instructions
- 1
Remove Wagyu steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Pat steaks dry with paper towels and season both sides generously with kosher salt and black pepper.
- 3
Heat a cast iron skillet over medium-high heat until smoking, about 3 minutes.
- 4
Add oil to the skillet, then carefully place steaks in pan. Sear for 3-4 minutes on the first side without moving.
- 5
Flip steaks and sear for 3-4 minutes on the second side for medium-rare (internal temperature 130–135°F).
- 6
Transfer steaks to a warm plate and rest for 5 minutes to allow juices to redistribute.
- 7
Finish with a sprinkle of sea salt flakes and serve immediately with fresh wasabi on the side.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- paper towels
- cutting board
- chef's knife
- tongs
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