Wagyu Burger

Name: Le steak de Wagyu poêlé à la perfection
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 personnes
Cuisine: Japonaise
Ingredients: 2 × 200 g Filet de Wagyu; Fleur de sel; Poivre noir du moulin; 30 g Beurre doux; 2 Gousses d'ail écrasées; 2 branches Thym frais; 1 branche Romarin frais; 1 c. à soupe Huile de pépins de raisin

Wagyū bāgā

The ultimate burger, melt-in-your-mouth and perfectly fatty.

FHBy FOODHUB edition · 15 min · 2 servings

Chef's Tip

00:00A burger doesn't require learning, it requires the right meat and respect.

00:35Work the meat cold. Don't press it — just barely shape it.

01:10On a hot griddle, the crust forms in fifteen seconds. Don't move it.

01:45The center remains red. The meat has a temperature, not a doneness.

02:20The toasted bun soaks up the juice. Each layer has a role: to hold without crushing.

02:50Serve hot. The Wagyu should still be silky in the mouth.

Prep

5 min

Cook

10 min

Total

15 min

Servings

Homemade ground Wagyu fillet, teriyaki sauce, and fries

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

01
Take the Wagyu fillets out of the refrigerator 30 minutes before cooking so they come to room temperature.
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential for a nice crust.
03
Season generously with fleur de sel and freshly ground pepper on both sides.
04
Heat a cast iron skillet until it smokes. Add a drizzle of oil.
05
Place the fillets in the pan without moving them. Sear for 90 seconds on the first side.
06
Flip, add butter, crushed garlic, and herbs. Continuously baste with foaming butter for 60 to 90 seconds.
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
08
Slice against the grain and serve immediately, drizzled with the herb butter.