Ingredients:

  • 8 oz (225 g) Wagyu beef steak (ribeye or strip)
  • 1 tablespoon (15 ml) high smoke-point oil (e.g., grapeseed or avocado oil)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 4 large eggs
  • 1 cup (150 g) asparagus, trimmed and cut into pieces
  • 1 tablespoon (14 g) unsalted butter
  • 2 green onions, chopped (for garnish)
  • Optional: Microgreens for garnish

Instructions:

  1. Bring the Wagyu steak to room temperature (approx. 30 minutes before cooking). Season the steak generously with salt and pepper on both sides.
  2. Preheat the skillet over medium-high heat until very hot (about 3 minutes). Add oil to the skillet and swirl to coat the surface.
  3. Place the steak in the skillet, sear without moving it for 2-3 minutes until a crust forms.
  4. Flip the steak using tongs, sear the other side for an additional 2-3 minutes for medium-rare (internal temperature 130-135°F or 54-57°C).
  5. Remove the steak from the skillet and let it rest on a plate for 5 minutes.
  6. In the same skillet, melt butter over medium heat. Add asparagus and sauté for 2-3 minutes until tender.
  7. Crack eggs into the skillet and cook to desired doneness (sunny-side up, over-easy, etc.).
  8. Slice the rested Wagyu steak against the grain. Arrange the steak on a plate with asparagus and eggs.
  9. Garnish with chopped green onions and microgreens, if using.