Pan-Seared Wagyu Steak
A luxurious Japanese-style wagyu steak with minimal seasoning to showcase the marbled beef's rich flavor. Seared in a hot cast iron skillet and finished with fleur de sel and fresh wasabi.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 steaks (8 oz each) Wagyu beef ribeye or striploin steaks
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- 1 tablespoon Fresh wasabi
- 1 pinch Fleur de sel or finishing salt
Instructions
- 1
Remove wagyu steaks from refrigerator 20–30 minutes before cooking to bring to room temperature.
- 2
Pat steaks completely dry with paper towels; this ensures a proper sear and crust development.
- 3
Season steaks generously with kosher salt and black pepper on both sides just before cooking.
- 4
Heat a 12-inch cast iron skillet over high heat until smoking, about 2 minutes.
- 5
Place steaks in the hot skillet; sear for 2–3 minutes per side for medium-rare, depending on thickness. Do not move steaks during searing.
- 6
Transfer steaks to a warm plate and rest for 5 minutes to allow juices to redistribute.
- 7
Plate steaks and top with a small dollop of fresh wasabi and a pinch of fleur de sel.
- 8
Serve immediately with Japanese side dishes like steamed rice, miso soup, or pickled vegetables.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- instant-read meat thermometer
- tongs
- warm serving plate
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