For cooking Wagyu beef, we recommend starting with a well-seasoned cast iron and exploring other cooking methods—like grilling, SMOKING, sous vide, or braising—after you’ve mastered the art of the steak and the skillet.
- Wagyu Beef – center cut sirloin
- Pro Tip: Rendered Duck Fat (pick up from your local meat market) OR
- Butter / Olive Oil (2 Tbsp)
- Fresh whole Thyme
Follow these steps:
- Preheat your cast-iron skillet over high heat.
- Note: the cast iron is ready when water boils on skillet impact
- Grease the pan lightly with butter, olive oil, or the pro move of using duck fat OR some of the fat cut from the edges of your Wagyu steak.
- Add 3 sticks of fresh thyme to the fat/butter/oil.
- For a rare finish, sear for three minutes per side (this includes all outer edges). For a medium-rare sear, aim for four minutes per side.
- Check your Wagyu for doneness by using the magic of the finger touch test. Or, if you’re old school, check the internal temperature with a meat thermometer. Whichever way you go, you’re looking for medium-rare or ~130°F.
- As the Wagyu cooks, continually baste over top of the meat with the grease infusion (butter or duck fat w/ fresh thyme)
- Remove the steaks and let them rest for at least five minutes but as much as 10 minutes before enjoying.