Wagyu Steak with Garlic Butter is a mouthwatering treat featuring some of the most tender and flavorful beef you’ll ever taste. The rich marbling of the Wagyu steak practically melts in your mouth, and that silky garlic butter topping adds a buttery, garlicky finish that makes every bite feel special. It’s a dish that looks fancy but is really simple at heart.
I love making this steak when I want to treat myself or impress friends without spending hours in the kitchen. The garlic butter is quick to whip up and really amps up the flavor, making the steak even more irresistible. I usually let the steak rest with the butter melting on top so it soaks in all those lovely juices—it feels like a little moment of magic before digging in.
For the best experience, I like serving this with some roasted veggies or a simple salad on the side. It’s a meal that brings a cozy, special feeling to any dinner, perfect for celebrating small moments or just because. If you’ve never tried Wagyu, this recipe is a wonderful way to enjoy its rich taste with a buttery, garlicky twist.
Key Ingredients & Substitutions
- Wagyu Steak
- This steak is prized for its rich marbling and tenderness. If Wagyu isn’t available, try ribeye or another well-marbled cut like New York strip. Avoid lean cuts to keep that juicy texture.
- Butter
- Unsalted butter is best here because you control the saltiness. You can use European-style butter for a richer taste or even ghee if you want a nuttier flavor.
- Garlic & Herbs
- Fresh garlic, parsley, and thyme give the butter a bright, fresh kick. If you don’t have fresh herbs, dried versions will work too—use about one-third the amount for dried.
- Oil
- Use a high smoke point oil like vegetable or avocado oil to sear the steak without burning. Olive oil can work but watch the heat carefully.
How Can You Get a Perfect Crust on Your Wagyu Steak?
The key to a great crust is a hot pan and dry steak. Pat your steak dry to remove moisture so it sears instead of steams.
- Preheat your pan until it’s very hot and just starting to smoke.
- Add oil, then the steak, and don’t move it for 2-3 minutes to build a rich, brown crust.
- Flip and sear the other side, adjusting time for how you like it cooked.
- Finish by basting with butter on medium-low heat to add flavor and moisture.
This technique locks in flavor and juiciness while creating that delicious crust you crave. It’s worth the wait!
Equipment You’ll Need
- Cast iron skillet – it heats evenly and gives your steak a perfect sear and crust.
- Tongs – great for flipping the steak gently without piercing it and losing juices.
- Small bowl – to mix the garlic butter ingredients easily.
- Knife and cutting board – for slicing the steak against the grain after resting.
- Meat thermometer (optional) – helps you check the steak’s doneness precisely.
Flavor Variations & Add-Ins
- Swap thyme for rosemary for a stronger, piney aroma that pairs wonderfully with beef.
- Add a pinch of smoked paprika to the garlic butter for a mild smoky flavor twist.
- Top the steak with blue cheese instead of garlic butter for a bold, creamy finish.
- Include sautéed mushrooms on the side to boost earthiness and texture.
How to Make Wagyu Steak with Garlic Butter?
Ingredients You’ll Need:
- 1 Wagyu ribeye steak (about 10-12 oz, 1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tbsp vegetable oil or high smoke point oil
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves, chopped (plus additional sprigs for garnish)
- Optional: pinch of sea salt flakes for finishing
How Much Time Will You Need?
This recipe takes about 45 minutes to 1 hour, including 30-45 minutes to bring the steak to room temperature, 10-15 minutes for cooking, plus a short resting time with garlic butter to let flavors meld before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Steak and Garlic Butter:
Take the Wagyu steak out of the fridge and let it come to room temperature for 30 to 45 minutes. This helps the steak cook evenly. While waiting, mix your softened butter with the finely minced garlic, chopped parsley, and chopped thyme in a small bowl. Set this delicious garlic butter aside.
2. Cook the Steak:
Heat a cast iron skillet or a heavy pan on medium-high until it’s very hot and almost smoking. Pat the steak dry with paper towels and sprinkle salt and black pepper generously on both sides. Pour in your oil, swirl to coat the pan, and carefully place the steak in. Sear without moving it for about 2 to 3 minutes, until a beautiful brown crust forms.
Flip the steak and sear the other side for another 2 to 3 minutes if you like it medium-rare. You can adjust this time if you prefer your steak more or less done.
Lower the heat to medium-low, add a tablespoon of butter to the pan, and spoon the melted butter over the steak for about a minute to baste it—this adds wonderful flavor and keeps it moist.
3. Rest and Serve:
Move the steak to a cutting board and place generous dollops of your garlic butter on top. Let the butter melt and soak into the steak for 3 to 5 minutes. Garnish with fresh thyme sprigs and a pinch of flaky sea salt if you like. Then slice the steak against the grain and serve immediately, enjoying every rich, buttery bite.
Can I Use Frozen Wagyu Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator for 24 hours before cooking. Bring it to room temperature for 30-45 minutes prior to searing to ensure even cooking and better searing.
How Should I Store Leftover Wagyu Steak?
Wrap leftovers tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days. Reheat gently in a low oven or on the stovetop to avoid overcooking the steak.
Can I Substitute Other Herbs in the Garlic Butter?
Absolutely! Rosemary or basil work well as alternatives to thyme and parsley. Use fresh herbs for best flavor, or dried herbs at about one-third the amount.
What’s the Best Way to Reheat This Steak?
Reheat gently in a low oven (around 250°F/120°C) until warmed through or use the stovetop over low heat with a little butter to maintain juiciness without drying it out.