Tips / Suggestions
- I mostly use charcoal when I grill out, but for this recipe, I suggest using a stovetop or gas grill. This way you can regulate the temp much easier. You’re using a pan anyways, so the coal won’t add much to it flavor-wise.
- I highly recommend using a blue tooth thermometer while cooking. This will ensure you get the internal temp to exactly what you’re looking for. You can go the old fashioned way and go by feel, but i’d rather not.
Pan Seared Australian Wagyu Strip Steak
Servings
2
servingsPrep time
30
minutesCooking time
10
minutesCalorieskcal
Australian wagyu strip steak seared on a hot cast iron pan and then bathed in a butter sauce with rosemary and garlic.
Ingredients
1 16 oz 1 Australian wagyu strip steak
2 tbsp 2 salt
2 tbsp 2 cracked black pepper
1 tbsp 1 avocado oil
4 tbsp 4 butter
2 cloves 2 garlic (peeled)
3 sprigs 3 fresh rosemary
Directions
- Generously season both sides of the steak with salt and pepper. Set aside for at least 30 minutes at room temperature.
- Heat a cast iron pan 425 degrees F. Add the avocado oil and then place the strip steak on the pan pressing the steak evenly into the pan. After 3 minutes, flip and cook for another 3 minutes.
- Remove the steak from the pan and lower the temperature of the pan to medium low (around 325 degrees F). Add the steak back to the pan along with the butter, rosemary, and garlic.
- Once the butter is mostly melted, tilt the pan up slightly, and begin to spoon the butter mixture over the steak. After a minute or two, flip the steak over and repeat. Once the steak is 125 degrees F internal (or to your desired doneness), remove from the grill, and let rest for 5-10 minutes.
- Slice up the steak, pour any remaining butter sauce over top, and dig in.
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