Wagyu Steak with Garlic Butter is all about rich, tender beef that melts in your mouth paired with a creamy, flavorful garlic butter that adds the perfect touch of indulgence. The Wagyu’s marbled texture makes every bite juicy and buttery, while the garlic butter brings a warm, garlicky kick that ties everything together beautifully.
I love making this dish when I want something special but still simple to prepare. Cooking the steak just right—usually medium rare—is key because it keeps all those delicious juices locked in. Then, melting the garlic butter over the top while the steak rests creates a mouthwatering aroma that fills the kitchen and gets everyone’s attention.
Serving this with some roasted veggies or a fresh salad turns it into a meal that feels both fancy and totally cozy. I’ve found that this steak always feels like a treat, whether it’s for a weekend dinner or when I want to impress friends without fussing over too many ingredients or steps. It’s a classic pairing that never disappoints!
Key Ingredients & Substitutions
Wagyu Ribeye: This steak is prized for its marbling and tenderness that make it juicy and rich. If Wagyu isn’t available, try a well-marbled USDA Prime ribeye or New York strip for a similar experience.
Butter & Garlic: Use high-quality unsalted butter for the best flavor. Fresh minced garlic adds a fragrant punch. For a dairy-free option, try olive oil with roasted garlic instead.
Mushrooms: Optional but add a nice earthy note. Cremini or button mushrooms work well. You can skip mushrooms if you want a simple garlic butter only.
Fresh Herbs: Fresh chives brighten the buttery sauce. Thyme or rosemary add extra aroma. If you don’t have fresh herbs, dried herbs work—just use less to avoid overpowering.
How Can You Get the Perfect Steak Crust and Rest It Correctly?
Getting a deep brown crust on your steak locks in flavor and keeps the inside juicy. To do this:
- Make sure your steak is dry before seasoning—pat it well with paper towels.
- Preheat a heavy skillet or cast iron pan until hot and add oil that can handle high heat.
- Don’t move the steak around once it’s in the pan; let it sear undisturbed to build a crust.
After cooking, let the steak rest for at least 5 minutes on a warm plate or cutting board. Resting allows the juices to settle and redistribute, making each bite tender and juicy. Avoid cutting too soon or the juices will spill out.
Equipment You’ll Need
- Cast-iron skillet – perfect for getting a great sear and holds heat evenly for your steak.
- Tongs – lets you flip the steak easily without piercing it, keeping juices inside.
- Small saucepan – ideal for melting butter and cooking garlic and mushrooms separately.
- Sharp knife – helps you slice the steak cleanly against the grain for tender bites.
- Cutting board – a safe place to rest and slice your steak without losing juices.
Flavor Variations & Add-Ins
- Swap the mushrooms for sautéed shallots for a sweeter, milder onion flavor.
- Add a pinch of smoked paprika or chili powder to the garlic butter for a gentle spicy kick.
- Top with blue cheese crumbles instead of herbs for a rich, tangy twist.
- Try rosemary or thyme sprigs freshly sautéed in the butter to boost earthy aromatics.
Wagyu Steak with Garlic Butter
Ingredients You’ll Need:
For the Steak:
- 1 Wagyu ribeye steak (about 10-12 oz)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp vegetable oil (for searing)
For the Garlic Butter:
- 3 tbsp unsalted butter
- 4 garlic cloves, finely minced
- 1/2 cup sliced mushrooms (optional)
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh rosemary or thyme (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and cooking, plus 5-7 minutes to rest the steak. Overall, you’ll be ready to enjoy your meal in about 20 minutes, which makes it a quick and delicious option for any dinner.
Step-by-Step Instructions:
1. Prepare the Steak:
Take the Wagyu steak out of the fridge at least 30 minutes before cooking so it can come to room temperature. Pat it dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
2. Sear the Steak:
Heat a heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and wait until it’s hot and shimmering but not smoking. Place the steak in the pan and let it sear undisturbed for about 3-4 minutes until a deep brown crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare, or adjust time as you prefer.
3. Make Garlic Butter with Mushrooms:
While the steak cooks, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes). Add the sliced mushrooms and cook for 3-5 minutes until golden and tender. Stir in the chopped chives and optional rosemary or thyme, then remove from heat.
4. Rest and Serve:
Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes to lock in the juices. Slice the steak against the grain into thick pieces, plate it, and spoon the warm garlic butter and mushroom mixture over the top. Sprinkle extra chives for a fresh finish and serve immediately.
Can I Use Frozen Wagyu Steak for This Recipe?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the steak cook evenly and retain its juicy texture.
What If I Don’t Have Fresh Herbs?
You can use dried herbs like thyme or rosemary instead, but use about half the amount to avoid overpowering the flavor. Fresh chives add a nice brightness, so consider adding a small pinch of dried chives if available.
How Should I Store Leftover Steak?
Store leftover steak in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave with a splash of water to keep it moist.
Can I Skip the Mushrooms in the Garlic Butter?
Absolutely! Mushrooms add an earthy note but the garlic butter is delicious on its own. Feel free to leave them out or try substituting with sautéed shallots or caramelized onions for a different flavor.
