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Ingredients
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Steak
Finishing butter & aromatics
Resting & serving
Method
Preparation
Temper the steak
Remove the 800 g Kidman wagyu rib-eye from the refrigerator and unwrap. Pat dry very well with paper towels. Let the steak sit at room temperature for 45–60 minutes so it cooks evenly; thicker pieces benefit from the full hour.
About 30 minutes before cooking, season both sides generously with the kosher salt and freshly ground black pepper. The salt will begin to penetrate the surface while the steak comes to temperature.
Searing & finishing
Preheat pan
Place a heavy cast-iron skillet or stainless-steel frying pan on the stove and heat over high until very hot, about 5 minutes. The pan should be smoking lightly when ready. Preheat oven to 180°C (350°F) only if you plan to finish thicker steaks in the oven.
Initial sear
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully transfer the rib-eye to the pan and sear without moving for 2½–3 minutes, until a deep brown crust forms. Use tongs to lift an edge to check color before flipping.
Flip and sear
Flip the steak and sear the second side for 2–3 minutes to develop a similar crust.
Baste with butter and aromatics
Reduce heat to medium. Add 3 tablespoons unsalted butter, the crushed garlic cloves, thyme sprigs and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and aromatics for 1½–3 minutes. Baste until the internal temperature approaches your target (see doneness guidance below).
Oven finish (optional for thick steak)
If your rib-eye is thicker than 3.5 cm (1.4 in) or the crust is formed but the center is undercooked, transfer the skillet to the preheated 180°C oven and roast for 4–8 minutes depending on thickness and desired doneness. Use an instant-read thermometer to monitor internal temperature.
Doneness guide & carryover
Target internal temperatures before resting: Rare 48–50°C (118–122°F), Medium-rare 52–54°C (126–129°F), Medium 57–60°C (135–140°F). Remove the steak from heat 3–5°C (5–10°F) below the target temperature to allow for carryover cooking while resting.
Resting & serving
Rest
Transfer the steak to a cutting board and spoon any pan butter and aromatics over the top. Tent loosely with foil and rest for 8–12 minutes (larger steaks up to 15 minutes). This lets juices redistribute and finishes carryover cooking.
Slice and finish
Slice the rib-eye across the grain into 1–1.5 cm thick slices. Sprinkle with a light pinch of coarse finishing sea salt to taste. Serve immediately, optionally with lemon wedges on the side for a faint brightness.