Cast Iron Wagyu Steak
2 – 14oz Chuck Eye Steaks or your favorite cut (ribeye, strip, filet, etc.)
6 Tablespoons Butter divided into pats
2 Tablespoons Grapeseed Oil
1 Tablespoon Kosher Salt
1 Tablespoon Coarse Ground Black Pepper
8–10 Cloves Fresh Garlic
6 Fresh Thyme Sprigs
1.Prepare Big Green Egg or other grill for direct cooking at 500°F
2.Season each steak on all sides with Kosher salt and coarse ground black pepper. Rest for a few minutes while the grill comes up to temperature.
3.Place a cast iron skillet on the cooking grate and add 1 Tablespoon of grape seed oil. Allow the pan to heat until the oil starts to slightly smoke.
4.Place one steak in the skillet and press down for good surface contact. Set a timer for 3 minutes.
5.Flip the steak and add the butter and half the garlic and thyme. Continue to cook for another 3 minutes basting the steak with the butter mixture several times.
6.After 6 minutes the steak should be medium rare, remove it from the skillet and rest on a platter. Pour the juices from the skillet over the steak. (if you want it more done – keep cooking it until it reaches desired doneness).
7.Wipe out the cast iron skillet with paper towel and repeat the process for the next steak.