Australian wagyu steak seared on cast iron... freaking amazing!

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Quite possibly one of the best steak experiences I've had in my life! You don’t need a sharp knife for this one. Next time you think of going out for dinner, try this instead.

12 oz Australian wagyu steak, 1 inch thick
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
2 cloves garlic, crushed
5 sprigs fresh thyme
Finishing or flaked salt

Heat your cast iron pan on the BBQ or stove top. Make sure it’s really hot!
Let the steak rest at room temperature between 45 and 60 minutes.
Just before you’re ready to cook the steak, season the steak with the kosher salt and freshly ground black pepper. Make sure to season both sides.
Place the steak on the pan. You don’t need to add any oil or butter at this stage. The fat in the steak will start to render onto the pan.
Wait about 3.5 to 4 minutes and turn over the steak.
After about a minute on the second side, add the butter, garlic and thyme to the pan.
As soon as the butter starts melting, tilt the pan (protect your hand from the heat) and baste the butter over the steak with a spoon. Do this for about 1 minute.
Cook the steak for a total of 3 to 4 minutes on the second side. Use a quick read meat thermometer to make sure it’s your favourite doneness. We cooked ours to 130 ºF.
Place the steak on a cutting board, tent it with some tinfoil and let it rest between 5 and 10 minutes. Cut into the steak and enjoy one of the best steaks on earth!

Regardless of the type of steak you’re cooking, here are a few simple tips for cooking a great steak: Take it out of the fridge we’ll before cooking it. The meat should be at just about room temperature. Don’t overcook your steak! If you go passed medium doneness, you run the risk of eating a tough steak regardless of how much you paid for the meat. Whether you’re cooking your steak on a grill or a cast iron pan, you don’t need to keep flipping the steak. A couple of times per side at the most. Let it rest a few minutes after it’s cooked and before you cut into the steak. This is so you don’t lose all the juices on the cutting board.

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