Wagyu Tenderloin Steaks

Preheat grill to high. Pat steaks dry with paper towel and then brush on both sides with butter or oil. Season with fresh sea salt and black pepper. Grill on high for 7-9 minutes (flipping halfway through) or until the internal temperature registers 5-10° F lower than your desired doneness (see internal temperature guidelines below).

Let the steaks rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared steak. Season steaks and place in the hot skillet. Do not overcrowd, cover the pan or add oil/water.

Sear for 7-9 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the beef rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Rare: 125°F, 52°C - Cool to warm red centre and soft texture
Medium Rare: 135°F, 57°C - Warm red centre with brown crust
Medium: 145°F, 63°C - Hot pink centre and slightly firmer texture
Medium Well: 150°F, 66°C - Mostly brown centre and firm texture
Well Done: 160°F, 71°C - Brown centre and very firm texture

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.