Seared SRF Wagyu Zabuton with Herb Butter

Ingredients

• •1 (about 12–14 oz) SRF Wagyu zabuton steak
• •1 tsp kosher salt
• •1/2 tsp freshly cracked black pepper
• •1 tbsp neutral oil (such as avocado oil)
• •3 tbsp unsalted butter, softened
• •1 tsp fresh thyme leaves
• •1 small clove garlic, minced
• •1 tsp fresh flat-leaf parsley, finely chopped
• •1/2 tsp flaky sea salt, for finishing

Instructions

1. 1.Remove the zabuton from the refrigerator 30–45 minutes before cooking and let it come fully to room temperature on a wire rack — this is critical with highly marbled Wagyu so it cooks evenly.
2. 2.While the steak rests, make the herb butter: stir together the softened butter, thyme, minced garlic, and parsley in a small bowl until combined. Set aside at room temperature.
3. 3.Pat the steak completely dry with paper towels. Season both sides and the edges generously with the kosher salt and cracked black pepper.
4. 4.Heat a cast-iron skillet over high heat until it just begins to smoke, about 3–4 minutes. Add the avocado oil and swirl to coat.
5. 5.Lay the zabuton in the skillet and sear undisturbed for 2 minutes. Flip and sear the second side for 2 minutes more.
6. 6.Reduce the heat to medium. Add 1 tablespoon of the herb butter to the pan and, as it melts, tilt the skillet and baste the steak continuously with a spoon for 1 minute. For medium-rare, the internal temperature should read 125–128°F. Zabuton is best enjoyed no more than medium-rare — the fat doesn't render pleasantly beyond that.
7. 7.Transfer the steak to a cutting board and immediately spread the remaining herb butter over the top. Let it rest for 5–7 minutes.
8. 8.Slice against the grain into 1/2-inch strips, arrange on a warm plate, and finish with flaky sea salt.