How To Properly Cook One Of Our Wagyu Steaks:
Let steak get to room temperature. Set it out at least 30 minutes before you are ready to cook it.
Season steak both sides lightly with Buttry Cattle Co. salt n' pepper rub, or your favorite salt and pepper blend.
For grilling- heat your grill to its highest temperature (500 degrees or higher is recommended). Put your steak on the opposite direction of which your grill grates run, press down firmly and set timer for two minutes. Once the two minutes are up rotate your steak 45 degrees and set an additional time for two minutes. This will give your steak perfect grill marks in a hatch pattern. Repeat for the other side.
(For stove top directions scroll to bottom of the page).
Once down to the last minute of cooking, take a bowl of melted butter with minced garlic and baste the steak. When the last timer is up check the internal temperature with your instant read thermometer. Doing this method you should be around 130 degrees for medium rare. *We do not recommend cooking our meat over medium rare*.
The last and most important step is to pull your steak off the grill and let it rest on the counter for a minimum of five minutes. If you cut into the steak too soon all of the juices will run out of the steak and onto the cutting board. Once you've let it rest, slice and enjoy!
Stove Top Directions:
We recommend using a seasoned cast iron pan. Heat pan to medium high heat and put in a thin layer of grapeseed oil (olive oil is fine too but grapeseed oil has a higher smoke point). Give it about 30 seconds and lay steak into pan. As soon as the steak hits the pan you should hear a loud sizzle. If you don't hear this loud sizzle your pan may not be heated high enough. Press steak firmly into pan and set timer for three minutes. During these three minutes it may be tempting to check the bottom of the steak- but don't!
When the three minutes are up you will have an amazing crust on the outside of the steak. When the timer is up flip the steak and set an additional timer for four minutes.
On the last minute of the cook throw in a half stick of butter and half tbs of garlic. With a spoon slowly baste the top of the steak with the melted butter and garlic. Check internal temperature with instant thermometer. The temp should be at 130 degrees.
Take steak out of the pan and let rest for a minimum of 5 minutes. If you cut into the steak too soon all of the juices will run out of the steak and onto the cutting board. Once you've let it rest, slice and enjoy!