Description
To make Wagyu Steak Recipe on Cast Iron, you will need a cast iron, butter, and salt and it will be seared to perfection.
Ingredients
Scale
- ½ inch wagyu steak
- Salt
- Optional: 1 tablespoon butter
Instructions
- Take Wagyu out of refrigerator and bring to room temperature.
- Salt the steak, on both sides.
- Since the steak is only ½ inches, no need to reverse sear. You will need a cast iron for this.
- On the highest heat on your cast iron, let it heat up until smoking. Add the optional butter if you want (wagyu is highly fatty so it is not necessary). Sear the beef for 2-2 ½ minutes on each side, until 125°F for rare. For medium-rare it is 135°F, for medium it is 145°F, or for medium-well it is 150°F.
Notes
- Bring the steak to room temperature: Allow the steak to sit at room temperature for 30 minutes before cooking. This will help the steak cook evenly.
- Season the steak generously: Use high-quality sea salt and freshly cracked black pepper to season the steak generously on both sides.
- Preheat the cast-iron skillet: Preheat the skillet over high heat for at least 5 minutes before adding the steak. The skillet should be very hot before adding the steak to achieve a nice sear.
- Use high-heat oil: Use a high-heat oil like vegetable or canola oil, or clarified butter or ghee to prevent the steak from sticking to the skillet and to add flavor.
- Don't overcrowd the skillet: Cook the steak in batches if necessary to avoid overcrowding the skillet, which can cause the steak to steam instead of sear.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the steak should register 130°F (54°C), for medium, it should register 140°F (60°C), and for medium-well, it should register 150°F (66°C).
- Rest the steak: Once the steak is cooked, let it rest for at least 5 minutes before slicing. This will allow the juices to redistribute and help the steak stay juicy and tender.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 330 kcal
- Sodium: 107 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Protein: 32 g
- Cholesterol: 128 mg
