The Foolproof Method for Medium-Rare Perfection
1. Prep (The Day Before & The Hour Of)
Thaw: If frozen, thaw in fridge for 48 hours. Never microwave.
Dry & Temp: 1 hour before cooking, remove from fridge. Pat aggressively dry with paper towels. Moisture is the enemy of crust.
Season: Just before cooking, season generously with coarse salt only. Pepper burns at high heat.
2. The Cook (90 Seconds of Intensity)
Pan: Pre-heat a heavy cast-iron or carbon steel pan over medium-high heat until smoking hot.
Sear: Place steak in the dry pan (no oil needed). Sear for 45-60 seconds until a deep mahogany crust forms.
Flip & Baste: Flip. Add 1 tbsp butter, 2 garlic cloves (smashed), 2 sprigs thyme. Immediately tilt pan and spoon the foaming butter over the steak continuously for 45-60 seconds more.
Temp & Rest: Insert a probe thermometer. Remove at 128°F (53°C). Transfer to a wire rack (not a plate) and rest for 7-10 minutes. Carryover cooking will bring it to 133-135°F.
3. The Serve
Slice: Against the grain into ¼-inch thick strips.
Finish: A single flake of Maldon salt on each piece. That’s it.
Remember: Wagyu is rich. A 4-6 oz portion per person is ample. Serve with something acidic and simple (like a watercress salad) to cut the richness.
