Wagyu Steak with Garlic Butter is a simple yet luxurious meal that brings out the best in a beautifully marbled cut of beef. The richness of the Wagyu steak is perfectly complemented by a luscious garlic butter that melts on top, creating a buttery, flavorful finish with each bite.
I love how easy it is to make this feel special—you just need good quality steak, some fresh garlic, and butter. Cooking it just right so the steak stays tender and juicy is the key to enjoying every mouthful. I always make sure to let the garlic butter sizzle a little in the pan right after cooking the steak, so it picks up all the meaty flavors before pouring it over.
One of my favorite ways to serve this is with simple roasted veggies or a fresh salad to balance the richness. Whenever I make this dish, it feels like a treat worth savoring, whether it’s a special occasion or just a night when I want something comforting and delicious. It’s a dish that never fails to impress and makes dinner feel truly satisfying.
Key Ingredients & Substitutions
Wagyu steak: This beef is known for its rich marbling and tenderness. If you can’t find Wagyu, try a high-quality ribeye or sirloin for great flavor and juiciness.
Butter & garlic: Unsalted butter lets you control the saltiness. Fresh garlic adds a bright punch. You can swap with ghee or garlic-infused olive oil if needed.
Herbs: Parsley, rosemary, and thyme give fresh, earthy notes. If you don’t have fresh, dried herbs work, but use less since they’re more concentrated.
Baby potatoes: These small potatoes roast nicely with herbs. Yukon gold or fingerlings are good alternatives. You can also swap for sweet potatoes for a sweeter twist.
How Do You Cook A Wagyu Steak Perfectly Without Overcooking?
Because Wagyu is rich and tender, it’s best cooked quickly on high heat to get a nice crust while keeping the inside juicy.
- Bring the steak to room temperature before cooking.
- Use a hot pan (cast iron is ideal) and a small amount of oil to prevent sticking.
- Sear the steak without moving it for 2-3 minutes per side for medium-rare. Adjust time for thicker steaks or preferred doneness.
- Rest the steak for 5-7 minutes after cooking—this keeps the juices from escaping when sliced.
- Adding garlic herb butter at the end boosts flavor and adds moisture.
Taking these steps helps you get a tender, juicy Wagyu steak with a flavorful crust every time.
Equipment You’ll Need
- Cast iron skillet – great for getting a strong, even sear on the steak.
- Sharp chef’s knife – perfect for slicing the rested steak into clean, thick strips.
- Cutting board – provides a sturdy surface for cutting without dulling your knife.
- Mixing bowl – handy for blending the garlic herb butter smoothly.
- Baking sheet – needed for roasting the baby potatoes evenly in the oven.
Flavor Variations & Add-Ins
- Swap rosemary and thyme for smoked paprika and chili flakes to add a spicy kick to the garlic butter.
- Try blue cheese mixed into the butter for a tangy, creamy twist on the classic flavor.
- Add sautéed mushrooms or caramelized onions on top of the steak for an earthy, sweet contrast.
- Use sweet potatoes instead of baby potatoes for a naturally sweeter side dish that balances the rich steak.
Wagyu Steak with Garlic Butter
Ingredients You’ll Need:
For the Steak and Garlic Butter:
- 1 Wagyu ribeye steak (about 12 oz)
- Salt and freshly ground black pepper, to taste
- 1 tbsp vegetable or canola oil (for searing)
- 4 tbsp unsalted butter, softened
- 3 garlic cloves, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped (plus a sprig for garnish)
- 1 tsp fresh thyme, finely chopped
For the Roasted Potatoes:
- 1/2 lb baby gold and red potatoes
- 1 tbsp olive oil
- Salt and pepper, for potatoes
- Half of the chopped rosemary and thyme (from above)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, 30 minutes to roast the potatoes, and roughly 15 minutes to cook and rest the steak. In total, expect about 45-50 minutes from start to finish, so you can enjoy a delicious meal without a long wait.
Step-by-Step Instructions:
1. Roast the Potatoes:
Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, salt, pepper, and half of the chopped rosemary and thyme. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes, flipping them halfway through, until they’re golden brown and tender. This step makes a crispy, flavorful side dish.
2. Prepare the Garlic Herb Butter:
While the potatoes roast, combine the softened butter with minced garlic, chopped parsley, rosemary, and thyme in a small bowl. Mix everything well so the butter is infused with fresh, aromatic herbs. Set aside for later use.
3. Cook the Wagyu Steak:
Take the Wagyu steak out of the fridge about 20-30 minutes before cooking to let it come to room temperature. Pat it dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Heat a cast iron skillet or heavy-bottom pan over high heat until very hot. Add the vegetable oil and let it get shimmering. Carefully place the steak in the pan and sear without moving it for 2-3 minutes until a rich brown crust forms. Flip and sear the other side for another 2-3 minutes for medium-rare doneness (adjust timing if you prefer it more or less cooked).
In the last minute of cooking, add half of the prepared garlic herb butter to the pan. Spoon the melted butter over the steak repeatedly to baste it, adding extra flavor and moisture.
4. Rest and Serve:
Remove the steak from the pan and let it rest for 5-7 minutes. Resting allows the juices to redistribute, keeping the steak tender and juicy. After resting, slice the steak into thick strips and arrange on a serving plate or board.
Dollop the remaining garlic herb butter on top so it melts irresistibly over the warm steak. Serve alongside the roasted potatoes, and garnish with a fresh rosemary sprig for a beautiful presentation.
Enjoy your delicious Wagyu Steak with Garlic Butter and crispy, herby potatoes — a meal that feels special but is easy to make!
Can I Use a Different Type of Steak Instead of Wagyu?
Absolutely! While Wagyu offers a unique marbling and tenderness, you can substitute with ribeye or sirloin steaks. Just adjust cooking times based on thickness and desired doneness.
How Should I Store Leftover Steak and Potatoes?
Place leftovers in airtight containers and refrigerate for up to 3 days. Reheat steak gently in a skillet over low heat and roast or pan-fry the potatoes to refresh their crispiness.
Can I Prepare the Garlic Butter Ahead of Time?
Yes! Mix the garlic herb butter and store in the fridge for up to a week or freeze it. Bring it to room temperature before using to easily dollop over the steak.
What Is the Best Way to Achieve Medium-Rare Doneness?
Sear the steak on high heat for about 2-3 minutes per side, depending on thickness. Use a meat thermometer and remove the steak once it reaches 130-135°F (54-57°C), then let it rest to finish cooking evenly.