Wagyu + MSG Experiment

Ingredients

• 8 oz Wagyu Beef Steak (2 steaks, about 1‑inch thick, trimmed)
• 1 tsp Monosodium Glutamate (MSG) (Fine powder, evenly distributed)
• 2 tbsp Olive Oil (Extra‑virgin, high smoke point)
• 0.5 tsp Kosher Salt (Seasoning before sear)
• 0.25 tsp Freshly Ground Black Pepper (Seasoning before sear)

Instructions

1. Bring Steak to Room Temperature

   Remove the Wagyu steaks from the refrigerator, pat them dry with paper towels, and let them sit on a plate for about 20 minutes so they reach room temperature.

   Time: PT20M

2. Season with MSG and Salt

   Sprinkle the MSG evenly over both sides of each steak, then add the kosher salt and black pepper. Gently rub the seasoning into the meat so every inch is coated.

   Time: PT2M

3. Rest After Seasoning

   Cover the seasoned steaks loosely with foil and let them rest for 15 minutes.

   Time: PT15M

4. Preheat Skillet

   Place the cast‑iron skillet on high heat, add the olive oil, and heat until the oil just begins to shimmer (about 450°F).

   Time: PT5M

   Temperature: 450°F

5. Sear the Steaks

   Using tongs, lay the steaks in the hot skillet. Sear without moving for 2 minutes, then flip and sear the other side for another 2 minutes, creating a deep brown crust.

   Time: PT4M

   Temperature: 450°F

6. Finish to Desired Doneness

   Reduce heat to medium‑high and continue cooking, checking with a meat thermometer. For medium‑rare, remove when internal temperature reaches 130°F; for medium, aim for 140°F.

   Time: PT4M

   Temperature: Medium‑high

7. Rest the Cooked Steaks

   Transfer the steaks to a clean plate, tent loosely with foil, and let rest for 5 minutes before slicing.

   Time: PT5M

8. Slice and Serve

   Using a sharp chef’s knife, slice the steak against the grain into thin strips and arrange on a serving platter.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

0g

Fat

42g

Fiber

0g