Pan-seared Wagyu, fleur de sel
Wagyū sutēkiThe purest way to enjoy exceptional Wagyu
00:00The secret to Wagyu lies in three things: the right heat, measured salt, and proper resting.
00:25The fillet is taken out of the fridge thirty minutes before cooking. Blot it thoroughly — a wet steak won't brown.
00:50Salt and pepper, on both sides. No marinade can improve a Wagyu: it would mask its marbling.
01:15The cast iron pan is smoking. That's the condition. The fillet is placed, do not touch for ninety seconds.
01:55Flip. Butter, garlic, thyme, rosemary. Baste continuously for one minute thirty, until the butter turns hazelnut brown.
02:35Five minutes of resting on a warm plate. The neglected pause is what separates a successful steak from a perfect steak.
The best recipes are often the simplest. This pan-seared Wagyu steak allows the full marbling and natural umami of the beef to express themselves. Salt, pepper, butter, garlic, and fresh herbs — nothing else, and it's perfect.
Ingredients
- 2 × 200 gWagyu fillet
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteFreshly ground pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbspGrapeseed oil
Preparation
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01Take the Wagyu fillets out of the refrigerator 30 minutes before cooking to bring them to room temperature.
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02Pat the fillets dry with paper towels: a perfectly dry surface is essential for a beautiful crust.
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03Season generously with fleur de sel and freshly ground pepper on both sides.
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04Heat a cast iron skillet until it smokes. Add a drizzle of oil.
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05Place the fillets without moving them. Sear for 90 seconds on the first side.
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06Flip, add the butter, crushed garlic, and herbs. Baste continuously with the foaming butter for 60 to 90 seconds.
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07Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
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08Slice against the grain and serve immediately, drizzled with the herb butter.
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