HOW TO PAN-SEAR AN AMERICAN WAGYU STEAK
PREPARATION
SEASONING
For the best flavor, season the beef at least four hours prior to cooking. Doing so allows the seasoning to deeply penetrate into the cut – especially the salt. We recommend using a steel bowl and neutral oil like safflower. You can’t go wrong seasoning with our own The Butcher’s Table Seasoning or a simple salt and pepper. An hour after the beef is seasoned give it a re-toss to make sure the steak is evenly coated. Once you have seasoned the meat, refrigerate it until an hour before cooking.
COOK NEAR ROOM TEMPERATURE
Remove the seasoned meat from your refrigerator approximately 1 hour prior to cook time to allow it to come up to room temperature.
Pre-heat the oven to 300º F.
PAN-SEARING
Pan-sear the steak in a skillet at medium-high heat (cast iron is the best for holding the correct temperature). When the skillet reaches your ideal temperature, around 400-450 º F, place the steak in the skillet and apply pressure to create full contact.
For some added decadence, use a little butter, garlic and a sprig of thyme in your pan for a quick sauce that will carry extra flavor.
FINISHING
Place your steaks in the oven on 300º F allowing them to reach your desired temperature. Our favorite way to check doneness is the Thermapen Mk4 for a lightning-quick, accurate read on internal meat temperatures.
When hosting a crowd, sear the meat ahead of time, and then refrigerate without finishing it in the oven. Then, when you are ready to serve your guests, finish the steaks in a 300º F oven. This leaves you free to enjoy the party or prepare other dishes.
REST
It’s important to let your steaks rest for 10 minutes prior to cutting. This allows the temperature to equalize internally and allows the steak to “hold” its juices.
- Balance the richness of our beef with side dishes of sharper acidity.
