Richly marbled Wagyu sirloin deserves a cooking method that lets every layer of flavour shine, and this butter-basted recipe does exactly that. Paired with golden mushrooms and a silky red wine sauce, it’s a restaurant-quality dish that balances deep savoury notes with the unmistakable tenderness of premium Wagyu beef. Whether you’re planning a special dinner or simply looking to elevate steak night at home, this recipe delivers indulgence in every bite.
Ingredients
- 1 Wagyu steak
- Kosher salt
- Freshly ground pepper
- 2 Tbsp Canola or Vegetable Oil
- 3 Tbsp unsalted butter
- 2-3 sprigs thyme (a couple more for garnish)
- 2 Garlic cloves (unpeeled and crushed)
- 8 oz. Mushrooms, sliced
- ¼ cup Red Wine
- A splash of heavy cream
Instructions
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Dry the room-temperature steak and season it generously with kosher salt.
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Heat a large skillet, preferably cast iron, over medium-high heat. Add canola oil, once the oil is hot, carefully place the steak in the pan. Cook the first side for about 2 minutes, until you get the golden brown crust.
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Turn the steak and cook the other side for about another 2 minutes.
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Add crushed garlic, thyme and butter.
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Tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 5-10 minutes. For medium-rare, your steak should reach an internal temperature of 125°–130°. Keep in mind, the meat will continue cooking while resting.
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Discard the thyme and garlic. Add the mushrooms. Cook them in the pan sauce.
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Add the red wine and a splash of heavy cream. Taste and see if it needs more salt and pepper.
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Spoon the mushrooms and red wine sauce over the sirloin. Garnish with couple sprigs of thyme (optional).
