Wagyu Steak and Oysters
A luxurious surf-and-turf dish featuring buttery Wagyu steak and fresh oysters, perfect for impressing guests with minimal effort.
Ingredients
For the steak
- 2 pieces Wagyu steak
- 1 tablespoon Olive oil For searing the steak
- to taste Salt
- to taste Black pepper
- 1 tablespoon Butter For basting steak
- 1 clove Garlic (optional) Minced, for basting
For the oysters
- 6 pieces Fresh oysters Shucked fresh or grilled
- as needed Lemon wedges For serving
Instructions
Cooking
- Preheat your grill or skillet to high heat.
- Season the Wagyu steak with salt and black pepper on both sides.
- Sear the steak for 3-4 minutes on each side for medium-rare, adjusting time to your desired doneness.
- In the last minute of cooking, add a tablespoon of butter and optional minced garlic to the pan to baste the steak.
- For the oysters, shuck them fresh and place them on a plate. Optionally, grill them for a few minutes until they open.
- Serve the steak sliced with lemon wedges on the side, and the oysters with hot sauce or mignonette if desired.
Notes
Wagyu Steak and Oysters taste best served right after cooking while hot. Slice the steak thin against the grain and pair with oysters on a chilled plate. Store leftovers in airtight containers; steak is best reheated gently.