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Gyutoro Recipe

Gyutoro Recipe

A simple, buttery, melt-in-your-mouth Gyutoro made with Wagyu and aromatics. I love how fast and elegant this dish comes together.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4 People
Course: Main Course
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 –1.5 lbs Westholme Wagyu Gyutoro or high-quality Wagyu
  • to taste — Sea salt for seasoning
  • to taste — Black pepper freshly cracked
  • 1 tbsp Olive oil for searing
  • 3 –4 cloves Garlic smashed
  • 2 –3 sprigs Rosemary fresh
  • 2 tbsp Butter for final basting

Equipment

  • 1 Heavy skillet for proper searing
  • 1 Tongs for flipping beef
  • 1 Cutting board for resting and slicing
  • 1 Sharp knife slices cleanly
  • 1 Spoon for basting

Method
 

Step 1:
  1. Let the Wagyu Gyutoro sit at room temperature for 1 hour. This helps it cook evenly and stay tender.
    Gyutoro Recipe
Step 2:
  1. Season the beef generously on all sides with sea salt and black pepper.
    Gyutoro Recipe
Step 3:
  1. Heat a heavy skillet over high heat and add the olive oil. Once shimmering hot, place the Wagyu in the skillet.
    Gyutoro Recipe
Step 4:
  1. Sear each side for 1–2 minutes until a golden crust forms.
    Gyutoro Recipe
Step 5:
  1. Add the garlic and rosemary to the skillet. Spoon the aromatic oil over the beef for 2–3 minutes.
    Gyutoro Recipe
Step 6:
  1. Lower the heat to medium-low, add butter, and baste the beef for another 2–3 minutes.
    Gyutoro Recipe
Step 7:
  1. Remove the Gyutoro from the skillet and let it rest on a cutting board for 10 minutes.
    Gyutoro Recipe
Step 8:
  1. Slice against the grain and drizzle the pan juices over the top before serving warm.
    Gyutoro Recipe

Notes

I always serve my Gyutoro with warm rice, simple greens, or miso soup. Resting the beef is super important it keeps everything juicy and tender.