Get Fresh, High-Quality Wagyu Beef Near You – Vander Farmers

Directions

1. Set your oven to 250°F (120°C). This low temperature will allow the steak to cook evenly without overcooking the outside.

2. Pat your steak dry with paper towels to remove excess moisture (this helps to get a nice crust when searing). Season generously with salt and freshly ground black pepper on both sides.

3. Set your steak on a wire rack over a baking sheet to allow air circulation around it. This will ensure an even cook. Place the steak in the preheated oven.

4. Let the steak cook slowly for about 25-35 minutes or until internal temperature is 110° F.

5. Once the steak is close to your desired internal temperature, remove it from the oven. Let it rest while you heat your pan for the searing step.

6. Heat a heavy skillet (cast iron works best) over high heat. Add 1-2 tablespoons of oil and let it get hot, just until the oil starts to shimmer. Once the pan is very hot, place the steak in the pan. Sear the steak for 45 seconds on each side until a deep brown, crispy crust forms.

7. Depending on the thickness of the steak and desired doneness. Use a meat thermometer to check the internal temperature:

   Rare: 120°F (49°C). Medium-rare: 130°F (54°C). Medium: 140°F (60°C). Medium-well: 150°F (66°C). Well-done: 160°F (71°C)

8. After searing, remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak.

9. Slice against the grain and enjoy the tender, juicy steak with the perfect sear!