Pan-Seared Akaushi Steak with Rosemary Butter

Serves 2

Ingredients

For the steak:

• 2 Akaushi Wagyu strip or ribeye steaks (about 10–12 oz each)
• Kosher salt & freshly cracked black pepper
• 1 tbsp high-heat oil (avocado or canola)

For the rosemary butter:

• 4 tbsp unsalted butter, room temperature
• 1 sprig fresh rosemary, finely chopped
• 1 garlic clove, minced
• ½ tsp flaky sea salt

Instructions

1. Make the rosemary butter:
   • In a small bowl, combine butter, rosemary, garlic, and sea salt.
   • Mix well and refrigerate until firm.
2. Prep the steak:
   • Let steaks sit at room temperature for 30 minutes before cooking.
   • Pat dry and season liberally with salt and pepper.
3. Sear:
   • Heat a cast-iron skillet over medium-high until just smoking.
   • Add oil, then place steaks in the pan without crowding.
   • Sear 3–4 minutes per side for medium-rare (or to preferred doneness).
4. Butter baste:
   • During the last minute of cooking, add 2 tbsp rosemary butter to the pan.
   • Tilt the pan and spoon the melted butter over the steak repeatedly.
5. Rest & serve:
   • Rest steaks 5–7 minutes before slicing.
   • Top with a pat of rosemary butter and a pinch of flaky salt.

Pairing

Bold red wine such as Cabernet Sauvignon or Malbec.

For sides, serve with garlic mashed potatoes or roasted Brussels sprouts.