This Steak Is Illegal In The United States...
This Steak Is Illegal In The United States... is a medium Malaysian recipe that serves 2. 520 calories per serving. Recipe by Jorts Kitchen on YouTube.
Prep: 35 min | Cook: 23 min | Total: 1 hr 13 min
Cost: $149.55 total, $74.78 per serving
Ingredients
- 1 piece Malaysian A7 Wagyu Steak (A7 grade, 2‑inch thick, approx. 300 g, extremely marbled)
- 1 tsp Kosher Salt (coarse)
- 1 tsp Freshly Ground Black Pepper (freshly cracked)
- 2 tbsp Unsalted Butter (room temperature)
- 2 pieces Garlic Cloves (smashed)
- 2 sprigs Fresh Thyme Sprigs (optional)
Instructions
Bring steak to room temperature
Remove the steak from the refrigerator and let it sit uncovered on a plate for 30 minutes to reach room temperature.
Time: PT30M
Season steak
Generously season both sides with kosher salt and freshly ground black pepper.
Time: PT5M
Preheat skillet
Place a cast‑iron skillet over high heat and let it become very hot, about 5 minutes.
Time: PT5M
Temperature: 500°F
Sear steak
Add 1 tbsp butter to the skillet, then lay the steak away from you. Sear without moving for 3 minutes, flip, and sear the other side for another 3 minutes.
Time: PT6M
Temperature: 500°F
Baste with aromatics
Add the remaining butter, smashed garlic, and thyme sprigs. Tilt the pan and spoon the melted butter over the steak for 2 minutes.
Time: PT2M
Temperature: 500°F
Rest steak
Transfer the steak to a cutting board, loosely tent with foil, and let it rest for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 520
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Malaysian A7 Wagyu Steak: US Prime Beef Ribeye
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Ground Black Pepper: White Pepper
- Instead of Unsalted Butter: Ghee
- Instead of Garlic Cloves: Garlic powder (¼ tsp)
- Instead of Fresh Thyme Sprigs: Rosemary
Equipment Needed
- Cast Iron Skillet
- Tongs
- Meat Thermometer
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Bring steak to room temperature
- Sear steak at high heat
- Rest steak before slicing
Chef Tips from the Video
- Use an instant‑read thermometer to target the exact doneness you prefer
- Pat the steak completely dry before seasoning for a superior crust
- Slice against the grain for maximum tenderness
Troubleshooting
Steak is undercooked after searing
Continue cooking on lower heat or finish in a pre‑heated oven; use a meat thermometer to reach 125°F for rare or 130°F for medium‑rare
Steak is overcooked and dry
Reduce sear time, lower the pan temperature, and rest the steak longer before slicing
Storage
Refrigerator: Raw steak: 1‑2 days; Cooked steak: 3‑4 days
Freezer: Raw steak: up to 3 months; Cooked steak: up to 2 months
Room temperature: Do not leave steak at room temperature longer than 2 hours
Make-Ahead Tips
- Season the steak up to 2 hours ahead and keep refrigerated
- Pre‑heat the skillet while the steak rests at room temperature
Frequently Asked Questions
What is the cultural significance and history of Malaysian A7 Wagyu Steak in Malaysian cuisine?
Malaysian A7 Wagyu is a rare, ultra‑premium beef imported from a handful of specially raised cattle in Malaysia, prized for its extraordinary marbling and buttery texture. It represents a fusion of Japanese wagyu breeding techniques with Malaysian terroir, often served at high‑end celebrations and fine‑dining events.
What are the traditional regional variations of A7 Wagyu steak in Malaysian cuisine?
While the core A7 Wagyu cut remains the same, some Malaysian chefs lightly brush the steak with a soy‑ginger glaze or serve it with a spicy sambal butter to reflect local flavor profiles. The pure‑seared version, as shown by Jorts Kitchen, highlights the meat’s natural richness.
How is Malaysian A7 Wagyu traditionally served in Malaysia?
It is typically presented whole on a warm platter, sliced thinly across the grain, and accompanied by simple condiments such as sea salt, cracked pepper, or a delicate herb‑butter. The focus is on showcasing the melt‑in‑your‑mouth marbling rather than heavy sauces.
During what occasions is Malaysian A7 Wagyu Steak traditionally enjoyed in Malaysian culture?
A7 Wagyu is reserved for special occasions like weddings, corporate banquets, and milestone celebrations where a statement of luxury and hospitality is desired.
What other Malaysian dishes pair well with Malaysian A7 Wagyu Steak?
Light, citrusy sides such as lemongrass‑infused cucumber salad, stir‑fried bok choy, or a simple coconut‑lime rice complement the richness of the steak without overwhelming it.
What makes Malaysian A7 Wagyu Steak special in the broader wagyu tradition?
Only four cows worldwide are certified for this Malaysian A7 grade, making it one of the most exclusive wagyu classifications. Its marbling score exceeds 12, delivering a buttery melt that surpasses most Japanese A5 wagyu in tenderness and flavor.
What are the most common mistakes to avoid when making Malaysian A7 Wagyu Steak?
Common errors include over‑cooking the steak, which destroys its delicate fat, and seasoning too early, which can draw moisture away. Also, using a cold pan will prevent a proper crust from forming.
Why does this recipe use a cast‑iron skillet instead of a grill for searing Malaysian A7 Wagyu Steak?
A cast‑iron skillet provides uniform, intense heat that creates a caramelized crust while allowing precise control of temperature—essential for preserving the steak’s internal buttery texture.
Can I make Malaysian A7 Wagyu Steak ahead of time and how should I store it?
You can season the steak up to 2 hours ahead and keep it refrigerated. After cooking, let it cool, then wrap tightly and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently to avoid overcooking.
What does the YouTube channel Jorts Kitchen specialize in?
The YouTube channel Jorts Kitchen specializes in high‑quality, detail‑oriented cooking tutorials that focus on premium ingredients, precise technique, and clear visual explanations for home cooks seeking restaurant‑level results.
How does the YouTube channel Jorts Kitchen's approach to cooking premium beef differ from other cooking channels?
Jorts Kitchen emphasizes meticulous temperature control, minimal seasoning to let the meat shine, and thorough explanations of each step, whereas many other channels rely on heavy sauces or shortcuts that can mask the natural flavor of premium beef.
Last updated: August 21, 2026
