Cast-Iron Wagyu Steak with Rosemary Butter

seared steaks, rosemary-garlic compound butter, mushroom + asparagus sauté


Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 522 | Category: Gluten-Free, Keto, Low-Carb | Allergens: Contains Milk (Butter) | Excellent Source of: Protein, Vitamin A | Good Source of: Fiber, Iron, Vitamin C


  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Large Skillet
  • - Measuring Spoons
  • - Slotted Spoon
  • - Small Bowl

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Asparagus Pieces
  • - Butter Pads
  • - Dried Rosemary
  • - Minced Garlic
  • - Sliced Crimini Mushrooms
  • - Wagyu Sirloin Steak

Wine Pairings by @grapefriend

Steak loves a rich, blackberried Cabernet Sauvignon.

Beer Pairings

A dark and roasty English-Style Brown Porter will cut through the richness of this dish, leaving a balanced finish.

TK Table Talk:

Is beauty only in the eye of the beholder, or can we say some things are universally beautiful?

What To Do:

1. Steak may arrive slightly frozen. Thaw as needed.

- Step 1

2. Make Compound Butter: Soften butter at room temperature. Stir together with garlic and rosemary in a small bowl.

- Step 2

3. Sear Steak: Sprinkle steak with ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Sear steak 2 minutes on each side.

- Step 3

4. Finish Cooking Steak: Reduce heat to medium. Add compound butter and baste steaks with butter as it melts. Continue to tilt the pan and baste the steaks until they are cooked to desired doneness. Remove steak to a cutting board to rest while cooking vegetables.

- Step 4

5. Cook Vegetables: Add 1 tablespoon oil to drippings in skillet. Add mushrooms and ¼ teaspoon each salt and pepper. Cook 5 minutes or until mushrooms begin to brown. Add asparagus pieces. Cook 3 more minutes or until vegetables are tender. Add any accumulated juices from the steak to the pan.

To Serve: Divide steak and vegetables evenly between 2 serving plates. Season with salt and pepper to taste.

Pro Tip:

Adding a little oil with the butter increases the smoke point and helps prevent the butter from burning.

Spice it Up!: Experiment with other flavors to make compound butter. Lemon or orange zest and other fresh or dried herbs are great alternatives.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.