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Ingredients
- 2 full-blood Wagyu New York strip steaks, 1–1.25 inch thick
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp neutral oil (avocado or canola)
- 3 tbsp unsalted butter
- 3 sprigs fresh thyme
- 2 garlic cloves, smashed
- Flaky sea salt for finishing
Method
- The night before — dry brine. Pat steaks completely dry with paper towels. Season generously on all sides with kosher salt — about 3/4 tsp per side. Place on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight, or up to 48 hours. The salt draws moisture out, then pulls it back in, seasoning the meat deeply and drying the surface for a better sear.
- Bring to temperature. Remove steaks from the fridge 45 minutes before cooking. They should be close to room temperature when they hit the pan.
- Get the pan hot. Heat a heavy cast iron skillet over high heat for at least 3 minutes — it should be smoking. Add oil and swirl to coat.
- Sear. Lay steaks in the pan away from you. Do not move them. Sear 2 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For Wagyu, aim for medium-rare — an internal temp of 125–130°F. The extraordinary fat content means it reads rich at medium-rare; don't overcook it.
- Baste. Add butter, thyme, and garlic to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the foaming butter for 60 seconds.
- Rest. Transfer steaks to a cutting board and rest 5 minutes. Do not skip this step. Finish with flaky sea salt and serve immediately.
Three Waters Tip: Wagyu fat renders at a lower temperature than conventional beef. A medium-rare cook (125–130°F) is ideal. Going beyond medium will cause the intramuscular fat to render out and you'll lose what makes the steak extraordinary.
