800g Kidman Wagyu Rib Eye Recipe
Make 800g Kidman Wagyu Rib Eye Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Seasoning & finishing
Accompaniments (optional)
Method
Preparation
Bring to room temperature
Remove the 800 g Kidman wagyu rib eye from the refrigerator 60–90 minutes before cooking so it comes to room temperature. Pat the surface dry thoroughly with paper towels — dryness helps form a good crust.
Trim only any large, ragged pieces of fat if necessary; retain the fat cap and marbling. If very thick (over 2 in / 5 cm), consider butterflying slightly or using a reverse-sear method (see sear instructions).
Seasoning
About 30 minutes before cooking, season both sides of the steak generously but evenly with the kosher/sea salt (use roughly 1–2 tsp total depending on personal taste and saltiness) and freshly ground black pepper. Press the salt and pepper gently into the surface so it adheres.
Cooking — Pan Sear with Baste (recommended)
When the pan is smoking lightly, add 1 tablespoon neutral oil and swirl to coat. The oil will thin and move across the pan — it should shimmer but not burn instantly.
Sear
Carefully place the rib eye into the hot pan, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust develops. Flip and sear the other side 2–3 minutes. If the steak is thick (2 in/5 cm or more) or you prefer medium, sear 2–3 minutes per side and then proceed to the oven step below. For rarer doneness, reduce sear time slightly.
Baste
Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the melted butter and aromatics for 1.5–3 minutes, spooning butter over the top to build flavor and help finish the crust.
Optional oven finish (for thick steaks)
If the rib eye is thick and you want an even interior, preheat the oven to 180°C (350°F). After initial sear (and brief basting), transfer the skillet to the oven and roast until the internal temperature reaches your target: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–63°C (140–145°F) for medium. This typically takes 6–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part to check.
Rest
Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 8–12 minutes (rest time depends on thickness; generous rest redistributes juices). Internal temperature will rise ~3–5°C during rest.
Finishing & serving