Wagyu Steak

• 1 (1-inch thick) Wagyu steak, about 12 oz
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sprig fresh thyme

Steps

1. 1 Pat the steak dry with paper towels and season generously with salt and pepper.
2. 2 Let the steak rest at room temperature for 30 minutes.
3. 3 Preheat grill to high.
4. 4 Brush grill grates with olive oil to prevent sticking.
5. 5 Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or to desired doneness.
6. 6 During the last minute of cooking, add minced garlic and thyme to the grill and let it sizzle.
7. 7 Transfer steak to a cutting board and let rest for 5 minutes.
8. 8 Slice against the grain and serve with the garlic and thyme garnish.

Equipment

• Grill
• Meat thermometer
• Cutting board
• Sharp knife

Variations

• For a different flavor profile, marinate the steak in soy sauce, garlic, and ginger for 1 hour before grilling.

Substitutions

• If Wagyu isn’t available, substitute with another high-quality beef cut like ribeye or filet mignon.

Pairings

• A bold red wine like Cabernet Sauvignon
• Classic steakhouse butter

Nutrition

Tips

• For the best results, use a meat thermometer to check for doneness; medium-rare is 130-135°F.
• Letting the steak rest ensures the juices redistribute for maximum flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to preserve texture.

Freezing: Freezes well for up to 3 months; thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with roasted vegetables or a simple green salad.
• Serve with a side of creamy mashed potatoes.

FAQ