Wagyu Steak Recipe
It's an exquisite dining experience you won't forget. Seasoned with a touch of kosher salt and seared to perfection in its own rendered fat, this steak is a celebration of rich flavors and melt-in-your-mouth tenderness.
Ingredients
- 12 oz. Wagyu steak
- 1 piece of Wagyu fat OR ½ tbsp of Wagyu beef tallow
- Kosher salt (to taste)
Instructions
- Take the steak out of the refrigerator and season it with kosher salt. Let it sit at room temperature for about 60 minutes. If available, trim a small piece (approximately 1" square) of fat from the outer edge of the steak.
- Start your grill or stovetop and prepare it for high direct heat.
- Place your cast iron skillet or griddle directly over the high heat source and let it get blazing hot. It's important to preheat for 5-10 minutes to ensure it's scorching.
- In the hot pan, add the small piece of beef fat that you trimmed from the steak. Let it sizzle for about 30 seconds, creating a slick, oily surface. If you don't have the beef fat, Wagyu tallow is a suitable alternative.
- Carefully place the Wagyu steak into the rendered fat and resist any temptation to move it. Cover and allow it to cook for two minutes.
- Flip the steak, cover, and cook for an additional two minutes. Then, use a reliable quick-read thermometer to check the internal temperature. It should read around 115°F.
- Remove the steak from the heat and transfer it to a warm plate.
- Gently tent the steak with foil and let it rest for about three minutes before slicing. Taste and, if needed, add a pinch more salt. Serve and savor the deliciousness.