Pan-Seared Wagyu Steak with Sea Salt

Step 1

Remove the steaks from the refrigerator and place them on a cutting board for 8 minutes so they reach room temperature, which helps them cook evenly.

Step 2

Pat both sides of each steak dry with paper towels by pressing firmly to absorb all moisture, which allows the meat to brown properly.

Step 3

Place a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over high heat and wait until it is very hot and a drop of water immediately sizzles and evaporates, about 3 minutes.

Step 4

Pour 0.5 tablespoon of neutral oil into the hot pan and tilt the pan to coat the bottom evenly; the oil should shimmer immediately.

Step 5

Lay both steaks gently into the pan away from your body so oil doesn't splash, and do not move them; listen for a loud, steady sizzle for 3 minutes.

Step 6

Flip each steak exactly once using a metal spatula and cook for another 2.5 minutes without moving them, until the second side is deep golden brown.

Step 7

Transfer both steaks to a clean cutting board and let them rest undisturbed for 3 minutes so the juices redistribute inside the meat.

Step 8

Sprinkle one-eighth of a teaspoon of fleur de sel and one-sixteenth teaspoon of black pepper evenly across the top of each steak.

Step 9

Drizzle 0.5 teaspoon of yuzu or lemon juice onto the center of each steak and serve immediately on warm plates.