• Begin by taking the Wagyu steak out of the refrigerator 30 to 60 minutes before cooking to allow it to approach room temperature. This step ensures even cooking from edge to center. Using paper towels, blot the steak thoroughly until completely dry—this will help create that coveted, crispy seared crust. Generously season all sides with flaky sea salt and freshly cracked black pepper. Ample salt helps develop the steak’s crust while enhancing its rich, buttery flavor.
• Place a heavy-bottomed skillet, such as cast iron or stainless steel, over medium-high to high heat. Allow it to get very hot—hot enough that a drop of water sizzles on contact, but not to the point of smoking excessively. Drizzle in the oil and tilt the pan to evenly coat the surface.
• Gently lay the seasoned Wagyu steak into the sizzling pan. Let it sear undisturbed for 2 to 4 minutes per side, depending on thickness and your preferred level of doneness. The exterior should develop a deep, golden-brown crust. If your cut features a fat cap, hold the steak upright with tongs and press that fatty edge into the pan for an additional 1 to 2 minutes, rendering the fat into crispy, savory bites.
• For enhanced depth of flavor, add a pat of butter along with the smashed garlic and fresh herb sprig during the final minute or two of cooking. Slightly tilt the pan and continuously spoon the melted butter over the steak—this basting technique bastes the meat in aromatic fat, amplifying flavor and moisture.

Use an instant-read thermometer to check internal temperature

• Rare: 125–130°F (52–54°C)

  Medium-Rare: 130–135°F (54–57°C) — the recommended level for enjoying Wagyu's signature marbling

  Medium: 135–140°F (57–60°C)
• Keep in mind that the steak will continue to cook slightly as it rests.
• Transfer the cooked steak to a cutting board and loosely tent with foil. Let it rest for at least 5 to 10 minutes. This allows the juices to redistribute evenly throughout the meat, preventing them from spilling out when sliced and ensuring a tender, flavorful result.
• Once rested, carve the steak against the grain into slices roughly 1/2 inch thick. Serve immediately to fully enjoy the steak’s luxurious marbling and melt-in-your-mouth texture. Whether paired with a light side or served solo, this pan-fried Wagyu is a decadent experience in every bite.