Buy all ingredients right below the recipe
Main ingredients
- 2 pcs Wagyu steaks (Japanese or classic)
Seasoning and preparation
- 2 sprigs fresh rosemary
- 2 cloves fresh garlic
- 1 teaspoon coarse sea salt
- 1/2 teaspoon whole black pepper (freshly ground)
- 1 tablespoon extra virgin olive oil
Meat preparation
- 1Remove Wagyu steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. This is crucial for even cooking.
- 2Pat the steaks dry with a paper towel. Season generously on both sides with coarse sea salt and freshly ground black pepper. Sea salt will create a great texture on the surface of the meat.
Grilling and searing
- 1Heat a grill, cast-iron skillet, or grill pan to medium-high heat. Add a little olive oil.
- 2Place the steaks on the hot surface. Wagyu has a high fat content, which will immediately begin to render. Sear for 3–4 minutes on each side for medium-rare doneness (depending on meat thickness). We want to achieve a beautiful golden crust.
- 3When flipping the steaks, add 2 lightly crushed garlic cloves to the pan and place a sprig of fresh rosemary on each piece of meat. The heat will release aromatic oils that will subtly perfume the steak without overpowering the taste of the meat.
Resting and serving
- 1Remove the cooked steaks from the pan and let them rest on a warm plate, covered with foil, for about 5 minutes. The juices will redistribute evenly in the meat, and the steak will be incredibly tender.
- 2Serve the Wagyu steak sliced, sprinkled with a pinch of sea salt, and garnished with fresh rosemary. Enjoy the exceptional flavor!
Tip
If using Japanese Wagyu A5, remember that it is very rich in fat. Smaller portions and a shorter cooking time are sufficient compared to regular beef.
Leave the garlic cloves whole, just lightly crush them with the flat side of a knife. This will prevent them from burning and give the meat only a subtle hint of flavor.
