12oz Wagyu Ribeye Recipe
Make 12oz Wagyu Ribeye Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing & Resting
Method
Prep
- 1
Bring to room temperature
Remove the 12 oz wagyu ribeye from the refrigerator and pat dry with paper towels. Leave uncovered or loosely covered at room temperature for 30–45 minutes to take the chill off. Dryness on the surface helps form a good crust.
- 2
Season
Season both sides generously and evenly with the kosher salt (about 1.25 tsp total) and freshly ground black pepper (about 3/4 tsp). Lightly sprinkle the optional garlic powder if using. Press seasonings gently into the meat so they adhere.
Sear & Cook
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, 4–5 minutes. It should be smoking lightly when ready. Meanwhile, add 1 tablespoon neutral oil to the pan right before adding the steak to prevent sticking and help conduct heat.
- 4
- 5
- 6
Reduce heat and baste
Lower heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and pan juices for 1.5–3 minutes. This helps finish cooking and adds flavor.
- 7
Check doneness
For a 12 oz ribeye about 1–1.25 in thick, remove when internal temperature reads: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. Because wagyu has abundant marbling, medium-rare (125–130°F) is recommended. Use an instant-read thermometer inserted into the center to check temperature during basting.
Rest & Finish
- 8
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 7–10 minutes (depending on thickness) to allow juices to redistribute; internal temp will rise ~5°F during resting.
- 9