Cooking American Wagyu:
Cooking tips from Paul Winberry of Top Chef Masters & Blue Hill at Stone Barns
You will need a cast-iron pan, if you don’t have one, invest in one. A cool spoon, I use a gray kunz spoon. Any Sturdy medium size spoon will work.
Remove steak from the bag place on a baking sheet with rack.
Place the steak in the oven on the lowest possible heat setting. If you have a convection oven turn fan on. Most ovens go as low as 180 degrees.
Leave the steak in the oven for about 10 minutes or until warm but still raw and the flesh is dry. This is a way to accelerate the tempering process and dry the flesh for a better sear. The steak should be red do not let it get color. Pull out the steak and rest again for 10 minutes while you heat up your pan.
Allow the pan to heat for 5 minutes, add enough oil to coat the bottom of the pan.
Once the oil is shimmering, season the steak on both sides with salt.
Place the steak in the hot pan immediately, press on the steak gently using a spoon so the flesh makes even contact with the pan.
Allow a golden-brown crust to form, move the steak to the other side of the pan to help developed a browner crust.
Do not try to move the steak until it separates easily from the pan.
Once brown flip the steak over to the other side, add some butter, fresh thyme and a couple smashed garlic cloves or ginger root. Allow the butter to brown. Spoon the butter over top of the steak repeatedly for a minute or 2.
Pull it out of the pan, allow to rest for 15 minutes. Slice and serve.