Perfectly Seared Australian Wagyu Flank Steak Recipe

Australian wagyu flank steak carries an incredible reputation among meat enthusiasts seeking premium dining experiences.

Beef connoisseurs understand this cut demands precise cooking techniques for maximum flavor preservation.

Marbling within the meat guarantees exceptional tenderness and rich, complex taste profiles.

Professional chefs recommend allowing the steak to reach room temperature before applying high heat.

Salt and pepper form the classic seasoning approach, letting natural beef qualities shine through.

Selecting top-quality wagyu ensures a mouthwatering meal that impresses even the most discerning palates.

Savor every delectable bite of this culinary masterpiece waiting to transform your dinner plate.

What Makes Australian Wagyu Flank Steak Special

• Wagyu flank steak delivers an incredibly rich, melt-in-your-mouth experience with simple seasoning techniques that maximize natural beef taste.
• This recipe requires minimal preparation and cooking skills, making it perfect for home cooks of all levels who want a restaurant-quality meal without complicated steps.
• Perfect for intimate dinners, weekend gatherings, or impressing guests with a high-end protein that pairs beautifully with multiple side dishes and cooking styles.
• Australian Wagyu offers premium quality meat packed with essential nutrients, providing a delicious and healthy protein choice for balanced meal planning.

Ingredients in Wagyu Flank Steak

• Australian Wagyu Flank Steak: A premium beef cut known for its exceptional marbling and rich, tender flavor.

• Salt, Black Pepper, Garlic Powder, Onion Powder: A classic seasoning combination that enhances the natural flavor of the high-quality steak.
• Fresh Herbs (Optional): Adds a bright, aromatic touch to complement the rich meat.

• Olive Oil: Helps create a perfect sear and prevents sticking while adding a subtle fruity note to the steak.

How to Sear Australian Wagyu Flank Steak

Step 1: Prepare Steak for Cooking

Pull the Australian Wagyu flank steak out of the refrigerator and allow it to warm up naturally for 20-30 minutes.

This helps the meat cook evenly throughout.

Use clean paper towels to thoroughly dry the entire surface of the steak, removing any excess moisture that could prevent perfect searing.

Step 2: Create Flavor Profile

Drizzle and massage olive oil across the entire steak surface.

• Kosher salt
• Freshly cracked black pepper
• Garlic powder
• Onion powder

Optional: Sprinkle chopped fresh herbs like rosemary or thyme for extra aromatic depth.

Step 3: Heat Cooking Surface

Select a cast-iron skillet or heavy-bottomed pan.

Place on stovetop and heat to medium-high temperature.

Add a thin layer of olive oil to create a smooth, non-stick cooking surface.

The pan should be hot enough that a water droplet sizzles immediately upon contact.

Step 4: Execute Perfect Sear

Carefully place the steak in the hot pan.

Cook each side for 3-4 minutes, creating a beautiful golden-brown crust.

Use tongs to flip the steak, ensuring even cooking.

• Medium-rare: 130°F
• Medium: 140°F

Step 5: Allow Meat to Rest

Transfer the steak to a cutting board.

Let it rest undisturbed for 5-10 minutes.

During this time, internal juices redistribute, guaranteeing a tender and succulent eating experience.

Step 6: Slice and Serve

Using a sharp knife, slice the steak against the grain into thin, elegant strips.

Arrange on a warm plate.

Garnish with fresh herb sprigs.

Pair with roasted seasonal vegetables or a crisp garden salad for a complete meal.

Helpful Tips for Wagyu Flank Steak Perfection

• Let the Wagyu steak rest at room temperature before cooking to ensure even heat distribution and prevent tough, uneven cooking.
• Use a cast-iron skillet for the best sear, creating a delicious crispy exterior while maintaining the steak's incredible marbling and flavor.
• Use a meat thermometer to hit the perfect doneness, aiming for 130-140°F for a succulent, melt-in-your-mouth texture without overcooking.
• Cut the steak against the grain to break down muscle fibers, resulting in more tender and easier-to-chew meat slices that highlight the Wagyu's premium quality.
• Pat the steak dry before seasoning to promote better browning and create a beautiful caramelized crust that locks in the steak's natural juices.

Reheat and Store Australian Wagyu Flank Steak

• Wrap the leftover steak tightly in aluminum foil or place in an airtight container. Consume within 3-4 days for optimal flavor and texture.
• Slice the steak, wrap individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, removing as much air as possible to prevent freezer burn.
• Place steak slices on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking to prevent overcooking. Stop when the internal temperature reaches 165°F for food safety.
• Preheat oven to 250°F. Wrap steak in foil with a splash of beef broth to maintain moisture. Warm for 10-15 minutes until heated through, checking to avoid drying out the meat.

Ideal Pairings for Wagyu Flank Steak

Elevate Flavor Companions: Bold Red Wine Pairing – Choose a robust Cabernet Sauvignon or Malbec with strong tannins that complement the rich, marbled Wagyu steak’s intense flavor profile.

Herbal Accent Booster: Fresh Chimichurri Sauce – Craft a zesty sauce using parsley, garlic, red wine vinegar, and olive oil to cut through the steak’s richness and add bright, tangy notes.

Smoky Side Kick: Grilled Vegetable Medley – Roast asparagus, bell peppers, and zucchini with olive oil and sea salt to create a charred, complementary side that enhances the steak’s deep, meaty essence.

Cool Contrast Creator: Blue Cheese Crumble – Sprinkle aged blue cheese over sliced steak to introduce a creamy, pungent element that balances the meat’s robust flavor and adds luxurious complexity.

Unique Takes on Wagyu Flank Steak Recipes

• Herb-Crusted Variation: Coat the Wagyu flank steak with a mixture of fresh rosemary, thyme, and parsley before searing for an aromatic herb-infused flavor profile.
• Low-Sodium Alternative: Replace salt with a blend of dried herbs and pepper, using a sodium-free seasoning mix to reduce overall salt content while maintaining robust taste.
• Gluten-Free Option: Ensure all seasonings are certified gluten-free, and use a coconut oil or avocado oil instead of olive oil for individuals with specific dietary restrictions.
• Paleo-Friendly Approach: Skip any processed seasonings and use only pure ground spices like black pepper, dried oregano, and sea salt to align with paleo diet guidelines while preserving the steak's natural richness.

FAQs

• What makes Wagyu flank steak different from other beef cuts?

Wagyu is a premium Japanese cattle breed known for intense marbling, which creates exceptional tenderness and rich, buttery flavor compared to standard beef cuts.

• How do I know if I'm cooking the Wagyu flank steak correctly?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 130°F (54°C), and for medium, target 140°F (60°C). This ensures perfect doneness without overcooking the delicate meat.

• Why is it important to let the steak rest after cooking?

Resting allows meat juices to redistribute throughout the steak, ensuring each bite remains moist and flavorful. Cutting immediately after cooking will cause juices to leak out, resulting in a drier texture.

• Can I use other seasonings besides salt, pepper, garlic, and onion powder?

Absolutely! You can experiment with complementary spices like smoked paprika, dried thyme, or rosemary to enhance the Wagyu’s natural rich flavor. Just be careful not to overpower the meat’s delicate taste.

Perfectly Seared Australian Wagyu Flank Steak Recipe

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4.7 from 38 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Succulent Australian Wagyu Flank Steak promises a culinary journey through premium beef’s rich, tender landscape. Expertly seasoned and grilled to perfection, this dish delivers a mouthwatering experience that brings steakhouse quality directly to your plate.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 Australian Wagyu flank steak (about 1.5 to 2 pounds)

Seasonings and Spices:

• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Cooking Ingredients:

• 1 tablespoon olive oil (for searing)
• 2 tablespoons unsalted butter (optional for extra flavor)
• Fresh herbs (such as rosemary or thyme) for garnish (optional)

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Instructions

1. Remove Australian Wagyu flank steak from refrigerator, allowing it to reach room temperature for 20-30 minutes to promote uniform cooking.
2. Thoroughly dry the steak using paper towels to eliminate excess surface moisture, ensuring optimal searing potential.
3. Massage the steak with olive oil, creating a light protective coating that enhances flavor absorption and promotes caramelization.
4. Generously apply a robust seasoning blend of salt, pepper, garlic powder, and onion powder across both surfaces, creating a flavor-packed exterior.
5. Preheat cast-iron skillet or grill to medium-high temperature, approximately 400-450°F, ensuring the cooking surface is scorching hot.
6. Lightly coat the cooking surface with olive oil to prevent sticking and facilitate a perfect golden-brown crust.
7. Carefully place the seasoned steak onto the hot surface, allowing it to sear undisturbed for 3-4 minutes to develop a rich, caramelized exterior.
8. Flip the steak and continue cooking for an additional 3-4 minutes, aiming for internal temperature of 130-140°F for medium-rare to medium doneness.
9. Transfer the steak from heat source and let it rest for 5-10 minutes, allowing internal juices to redistribute and ensure maximum tenderness.
10. Slice the steak against the grain into thin, elegant strips to maximize flavor and texture.
11. Optionally garnish with fresh chopped herbs and serve alongside complementary side dishes like roasted vegetables or a crisp salad.

Notes

• Ensure the steak is at room temperature before cooking to promote even heat distribution and optimal tenderness.
• Pat the meat completely dry to achieve a perfect golden-brown crust without steaming the surface.
• Use high-quality sea salt or kosher salt for better flavor penetration and enhanced texture.
• Let the steak rest after cooking to allow muscle fibers to relax and reabsorb delicious juices, preventing dryness.
• Slice against the grain to break down muscle fibers, resulting in a more tender and easier-to-chew meat experience.
• For dietary modifications, replace olive oil with avocado oil for a higher smoke point and swap herbs based on preference.
• Consider using a meat thermometer for precise temperature control, especially when cooking expensive Wagyu cuts.
• Try experimenting with different herb combinations like rosemary, thyme, or oregano to customize the flavor profile.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Searing
• Cuisine: Australian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 0 g
• Sodium: 400 mg
• Fat: 45 g
• Saturated Fat: 18 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 130 mg