Ingredients
- 1 American Wagyu Striploin Black (300–400g)
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp neutral cooking oil (canola or vegetable oil)
- 1 tbsp butter
- 1 sprig fresh rosemary or thyme (optional)
Showcase the rich marbling and bold beef flavor of American Wagyu Striploin Black with this simple pan-seared recipe. Designed to highlight the quality of the cut, this dish delivers a juicy, tender steak with a beautifully caramelized crust—perfect for an elevated home meal without complicated steps.
Preparation
- Bring Steak to Room Temperature:
Remove the American Wagyu Striploin from the refrigerator and let it sit at room temperature for 30 minutes. This helps ensure even cooking. - Season Simply:
Pat the steak dry with paper towels. Season both sides evenly with sea salt and black pepper. Avoid over-seasoning to let the natural Wagyu flavor stand out. - Heat the Pan:
Place a heavy skillet or cast-iron pan over high heat. Once hot, add the cooking oil and allow it to heat until lightly smoking. - Sear the Steak:
Lay the steak in the pan and sear for 2–3 minutes per side without moving it, until a deep golden-brown crust forms. - Baste for Finish:
Lower the heat to medium. Add butter and herbs (if using). Tilt the pan slightly and spoon the melted butter over the steak for 30–45 seconds. - Rest and Serve:
Remove the steak from the pan and let it rest for 5–7 minutes before slicing against the grain. Serve immediately.
Cooking Tips
- Don’t overcook: American Wagyu is best enjoyed medium-rare to medium to preserve its tenderness and juiciness.
- No sauce needed: The marbling provides natural richness—serve as is or with a simple side like grilled vegetables or mashed potatoes.
- Use high heat: A properly heated pan ensures a good crust without drying out the steak.
- Slice last: Always rest and slice just before serving to keep the juices locked in.
