Wagyu Steak: The Definitive Guide to Perfect Doneness & A Simple, Healthy Breakfast Bake

The Foolproof Method for Medium-Rare Perfection

1. Prep (The Day Before & The Hour Of)

• Thaw: If frozen, thaw in fridge for 48 hours. Never microwave.

• Dry & Temp: 1 hour before cooking, remove from fridge. Pat aggressively dry with paper towels. Moisture is the enemy of crust.

• Season: Just before cooking, season generously with coarse salt only. Pepper burns at high heat.

2. The Cook (90 Seconds of Intensity)

• Pan: Pre-heat a heavy cast-iron or carbon steel pan over medium-high heat until smoking hot.

• Sear: Place steak in the dry pan (no oil needed). Sear for 45-60 seconds until a deep mahogany crust forms.

• Flip & Baste: Flip. Add 1 tbsp butter, 2 garlic cloves (smashed), 2 sprigs thyme. Immediately tilt pan and spoon the foaming butter over the steak continuously for 45-60 seconds more.

• Temp & Rest: Insert a probe thermometer. Remove at 128°F (53°C). Transfer to a wire rack (not a plate) and rest for 7-10 minutes. Carryover cooking will bring it to 133-135°F.

3. The Serve

• Slice: Against the grain into ¼-inch thick strips.

• Finish: A single flake of Maldon salt on each piece. That’s it.

Remember: Wagyu is rich. A 4-6 oz portion per person is ample. Serve with something acidic and simple (like a watercress salad) to cut the richness.