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Wagyu Beef The Grake Den Way

Wagyu Beef The Grake Den Way

For cooking Wagyu beef, we recommend starting with a well-seasoned cast iron and exploring other cooking methods—like grilling, SMOKING, sous vide, or braising—after you’ve mastered the art of the steak and the skillet.


  • Wagyu Beef – center cut sirloin
  • Pro Tip: Rendered Duck Fat (pick up from your local meat market) OR
    • Butter / Olive Oil (2 Tbsp)
  • Fresh whole Thyme
  • Salt
  • Pepper

Follow these steps:

  1. Preheat your cast-iron skillet over high heat.
    • Note: the cast iron is ready when water boils on skillet impact
  2. Grease the pan lightly with butter, olive oil, or the pro move of using duck fat OR some of the fat cut from the edges of your Wagyu steak.
  3. Add 3 sticks of fresh thyme to the fat/butter/oil.
  4. For a rare finish, sear for three minutes per side (this includes all outer edges). For a medium-rare sear, aim for four minutes per side.
    • Check your Wagyu for doneness by using the magic of the finger touch test. Or, if you’re old school, check the internal temperature with a meat thermometer. Whichever way you go, you’re looking for medium-rare or ~130°F.
  5. As the Wagyu cooks, continually baste over top of the meat with the grease infusion (butter or duck fat w/ fresh thyme)
  6. Remove the steaks and let them rest for at least five minutes but as much as 10 minutes before enjoying.

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