Wet Aged American Wagyu Ribeye 16oz Recipe

Bring to temp & season

Remove the 16 oz wet-aged Wagyu ribeye from the fridge 45–60 minutes before cooking to reach room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat and sear

Heat a heavy cast-iron skillet or stainless steel pan over high heat until just smoking (about 5 minutes). Add neutral oil and swirl to coat. Place the ribeye in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Finish with butter

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) for 1–2 minutes while monitoring internal temperature. For medium-rare aim for 125–128°F (52–53°C); for medium 135°F (57°C). Because Wagyu has generous marbling, avoid overcooking.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Reserve pan juices for the jus (see jus section).

Combine 1 cup diced tomatoes, 1/2 cup red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped parsley, and 2 tbs chopped mint in a bowl.

Add 2 tbs olive oil, 1 tbs lemon juice, 1 tsp Aleppo pepper (or crushed red pepper), 1 tsp pomegranate molasses (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly. Taste and adjust acidity or salt. Let sit 10–15 minutes to marry flavors.

Char the eggplant

Preheat oven broiler to high or prepare a gas grill on high. Prick the eggplant a few times with a knife to prevent bursting. Place whole eggplant on a baking sheet under the broiler or directly on grill grates and char, turning every 3–4 minutes, until the skin is deeply blackened and the flesh feels very soft, about 12–18 minutes total.

Transfer charred eggplant to a bowl and cover with plastic wrap or place in a sealed container for 10 minutes; this steams the flesh and makes peeling easier. Once cool enough to handle, peel away and discard the skin and stem. Spoon the flesh into a sieve and let drain 5 minutes, pressing gently to remove excess moisture.

In a bowl, mash the drained eggplant flesh with 3 tbs tahini, 1 minced garlic clove, 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until slightly chunky but well combined. Adjust seasoning. Transfer to serving dish and drizzle 1 tsp olive oil over the top.

After removing the steak, pour off excess fat from the hot pan leaving about 1 tablespoon and any browned bits. Add the minced shallot and sauté briefly over medium heat until softened, about 1 minute.

Deglaze the pan with 1/4 cup red wine (if using), scraping up browned bits with a wooden spoon. Reduce the wine by half, about 1–2 minutes.

Add 1 cup beef demi-glace and 1 sprig thyme. Bring to a gentle simmer and reduce slightly for 2–3 minutes until slightly thickened and glossy. Remove thyme sprig, whisk in 1 tbs cold butter to finish the sauce, and season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Slice the rested ribeye across the grain into 3/4-inch thick slices. Fan the slices on each plate or serve whole as desired.

Spoon a generous dollop of char-broiled eggplant babaganoush alongside the steak. Place 2–3 tablespoons of ezme sauce either on top of the steak slices or on the side so diners can add as desired.

Drizzle 2–3 tablespoons of warm jus over the steak or in a small sauce pool beside it. Sprinkle flaky sea salt lightly over the meat and garnish with microgreens or chopped parsley.

Serve immediately.