Wagyu Steak Tacos Recipe

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Tender, buttery Wagyu steak seared in a hot cast iron skillet, sliced thin, and tucked into warm tortillas with simple fresh toppings.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Tex-Mex

Servings: tacos

Calories: 204kcal

2 Wagyu steaks about 6 ounces each and 1½ inches thick
1 tablespoon olive oil or avocado oil
1 tablespoon butter
2 garlic cloves smashed or minced
1 teaspoon kosher salt
½ teaspoon black pepper
8 small corn tortillas warmed
Optional toppings: fresh cilantro, pickled red onions, lime wedges, sliced avocado, pickled jalapeños, pico de gallo, shredded cabbage

Let the steaks sit at room temperature for 20 to 30 minutes if they are thick, so they cook more evenly.
Pat the steaks completely dry with paper towels. Lightly coat with oil and season both sides with salt and black pepper.
Heat a cast iron skillet over medium-high heat until very hot. A faint wisp of smoke should be visible.
Sear the steaks for 2 to 3 minutes per side, until a deep brown crust forms and the steak releases easily from the pan.
During the final minute of cooking, add the butter and smashed garlic. Tilt the pan and spoon the melted butter over the steaks.
Remove the steaks from the skillet and let them rest for 5 minutes. Slice thinly against the grain.
Divide the steak among the warm tortillas and top simply with your favorite bright, fresh toppings.

For Wagyu, medium (130 to 135°F) is the best target for keeping the texture tender and buttery.
Stick to 2 or 3 toppings so the steak stays the focus.
Bright, acidic toppings work best to balance the richness.
Leftover steak can be stored in an airtight container in the fridge for up to 3 days.
Reheat leftovers gently in a lightly oiled skillet over low heat.

Recommended topping combos

Nutrition will vary depending on the tortillas and toppings used.