Pan-Seared Wagyu Tenderloin

Pan-seared Wagyu Beef

Seldom do I eat (or cook) red meat but due to increasing paranoia brought on by the amount of hair I have been shedding lately, I have taken it as a clear sign that I suffer from iron deficiency. So tonight I decided I will pan-fry a wagyu tenderloin (yes, not just any ordinary steak) with a marble factor of 6-7 sourced from Australia. Verdict: the delicate texture of the steak literally melts in your mouth.


1) Bring steak to room temperature. Season with some salt and pepper.

2) Heat cast iron skillet on high heat and add a dash of oil (or can go without if you desire). There is no need to add too much oil as Wagyu has its own marbling coating that is naturally fatty (and oh-so-good-for-you). You don’t want to introduce flavours that can mask or conflict with the delicate taste of Wagyu.

3) Once you see smoke rise from the pan, throw in the steak and sear each side for 2 minutes. Turn down the gas knob to medium-low and cook each side for a further 3 minutes each to get a nice medium finish.Pan-searing the wagyu steak on medium-high heat cast iron skillet

3) Transfer to a cooling rack for 5 minutes before serving on a warm plate along with some sides. Voila! The perfect steak.

Pan-seared Wagyu Beef (9 of 7)

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