The Foolproof Way To Cook Wagyu Steaks

This steak is just too delicious (and expensive!) to mess up.

Oh my goodness me! Albert surprised me on our anniversary by cooking the most amazing meal for me, wagyu beef! I have never eaten anything more juicy and delicious in my life. To go along with this special treat, Albert also made yucca fries with a sort of cheesy creamy sauce that was just as amazing as the steaks. He says the sauce is a top secret recipe, but I’m hoping I’ll get the recipe for our next anniversary…

Wagyu refers to a type of japanese cattle and the tasty beef that comes from them. When wagyu cows are overfed, the fat accumulates by marbling inside the muscle. That means that each bite of cooked wagyu is melt in your mouth juicy. In fact, true japanese wagyu actually does melt at room temperature because of the crazy amount of marbling.

It’s hard to find unless you are eating at a very fancy restaurant. So the wagyu you find in american stores is actually angus beef that has been crossbred with japanese wagyu cows. But this is good, since there is not as much fat in american wagyu. Less fat means you can enjoy more of it before the richness overpowers you!

Fool Proof Wagyu Steaks

American wagyu ribeye steaks pan seared in garlic butter.  This recipe is extremely convenient and easy, so you can create a luxury fine dining experience right in the comfort of your own home!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course dinner

Cuisine American, Japanese

Servings 4 people

Equipment

• baking sheet
• tin foil
• Skillet
• meat thermometer

Ingredients

  

• salt and pepper to taste
• 4 12oz wagyu beef ribeye steaks
• 4 tbsp salted butter
• 3 cloves garlic peeled
• 2 tbsp olive oil extra virgin

Instructions

 

• Preheat the oven to 300° F.
• Cover a baking sheet in tinfoil.
• Season your steaks with a a generous amount of salt and pepper on all sides.
• Place the steaks on the baking sheet, and put into the oven.
• Cook the steaks until they reach an internal temperature of 120°F (about 16 minutes for 1½ inch thick steaks). The outside should have started to turn light brown, but it should be clear that they are not yet cooked all the way through.
• Heat the olive oil in a skillet until very hot.
• Begin to sear the steaks, careful not to overcrowd the pan (may need to do in batches or with multiple skillets). The steak should sizzle upon hitting the pan.
• Remember, we already began cooking the steaks in the oven, so the searing process should not take very long. Once the bottom of the steak has that beautiful seared color on it, flip it over.
• Add the butter and garlic to the pan.
• Using a regular spoon, baste the steak with the melted butter for about 30 seconds.
• Once the steak has been seared to your desired temperature, remove from the pan, and allow to rest for a few minutes.

Notes

Albert was able to find the steaks at our local grocery store, but you may need to speak directly to the meat counter to see if they can order it if yours doesn’t carry it, or only carries it for holidays.

Keyword 30 minutes, delicious, dinner, easy, garlic, luxury, quick meals, ribeye, simple, steak, tasty, wagyu