Wagyu Ribeye Recipe

Bring to temperature

Remove the wagyu ribeye from the refrigerator 45–60 minutes before cooking and let it sit uncovered on a rack at room temperature. This promotes even cooking.

Pat dry and season

Pat the steak very dry with paper towels. Lightly brush or rub the steak with 1 tsp neutral oil. Generously season both sides and the edges with the kosher salt (about 1 tablespoon total), then grind 1 teaspoon of black pepper over both sides. For wagyu, salt early so it can begin to dissolve into the surface but avoid heavy wet marinades.

Preheat grill or skillet

If using a grill: preheat to very high heat (500–600°F / 260–315°C), with one side at direct high heat. If using a heavy cast-iron skillet: place it on the stove over high heat for 8–10 minutes until smoking and extremely hot. Ensure good ventilation.

Sear the steak

Place the steak on the hot grill or skillet. For an 8 oz wagyu ribeye about 1 to 1 1/4 inches thick, sear without moving 2 minutes on the first side to develop a deep crust. Flip and sear the second side 1.5–2 minutes. Watch the fat cap/edges; render any exterior fat by holding the steak on its side against the grill or skillet for 20–30 seconds with tongs.

Finish to temperature with butter and aromatics

Reduce heat to medium (or move steak to a cooler part of the grill). Add 1 tablespoon unsalted butter, the 2 smashed garlic cloves, and the thyme/rosemary to the skillet (or place butter and aromatics in a small foil packet on the grill next to the steak). Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (baste) for 1–3 minutes while monitoring internal temperature. Target doneness: rare 120–125°F (49–52°C), medium-rare 125–130°F (52–54°C). Because wagyu cooks quickly, remove a few degrees shy of final temp; carryover will raise it 3–5°F.

Rest the steak

Transfer the steak to a warm plate or cutting board and loosely tent with foil. Rest 7–10 minutes for an 8 oz steak to allow juices to redistribute. Do not cut immediately.

Slice and serve

After resting, slice the ribeye against the grain into 1/4–1/2-inch slices if serving family-style, or serve whole. Spoon any collected juices and the garlic-thyme-butter over the slices. Finish with a light pinch of flaky sea salt and a grind of fresh pepper to taste.

While the steak rests, whisk together 1 teaspoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon finely chopped parsley and a pinch of flaky sea salt. Drizzle a small amount over sliced steak or serve on the side for guests to add.