Take the wagyu beef slices out of the fridge about 10–15 minutes before cooking. Letting the beef sit at room temperature for a bit helps it cook more evenly and enhances its tenderness.

Mince the garlic and pluck the thyme leaves from their stems. Have everything prepped and ready to go—mise en place is your best friend in the kitchen!

Use a heavy-bottomed skillet (cast iron works wonders) and place it over medium-high heat. Add the butter, letting it foam and bubble until it starts to brown slightly. This adds a nutty aroma that complements the beef beautifully.

Once the butter is golden and fragrant, add the wagyu beef slices to the pan in a single layer. Avoid overcrowding, as this can cause steaming instead of searing.

Let the beef cook undisturbed for about 1–2 minutes per side, depending on thickness. You’re aiming for a beautiful caramelized crust while keeping the interior tender and juicy.

Toss in the minced garlic and thyme during the last minute of cooking. Stir gently to infuse the aromatics into the beef without burning the garlic. Enhance the flavors by sprinkling liberally with coarse sea salt and a generous grinding of fresh pepper.

Remove the beef from the pan and let it rest for 1–2 minutes on a plate covered loosely with foil. This allows the juices to redistribute, locking in moisture and flavor.