12oz Wagyu Ribeye – Gf Recipe

Bring steak to room temperature

Remove the 12 oz wagyu ribeye from refrigeration and pat dry thoroughly with paper towels. Season both sides generously with the kosher salt and freshly ground black pepper. Let rest at room temperature for 30–45 minutes so the center cooks more evenly.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat and let it get very hot for 4–6 minutes. You want the pan surface to be smoking lightly when the oil hits it. Add the neutral oil and swirl to coat the pan.

Sear the steak

Carefully place the seasoned wagyu in the hot skillet. Do not move for 2.5–3 minutes to develop a deep brown crust. Using tongs, sear the edges for 30–45 seconds each (hold the steak on its fat cap to render it). Flip and sear the second side for 2.5–3 minutes.

Baste for flavor and finish

Turn the heat down slightly to medium. Add the unsalted butter, crushed garlic cloves, and thyme or rosemary sprigs to the pan. As the butter melts and foams, tilt the pan and spoon the foaming butter over the steak repeatedly (basting) for 1–2 minutes. This adds flavor and helps finish the crust. Continue basting until the internal temperature reaches your target (see note).

Check doneness

For wagyu, recommended doneness is medium-rare to medium. Use an instant-read thermometer: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 135°F (57°C) for medium. Because wagyu has abundant marbling, avoid going beyond medium to preserve tenderness and juiciness.

Remove the steak from the pan onto a cutting board. Spoon a little of the pan juices over the top, tent loosely with foil, and rest for 6–8 minutes. Resting redistributes juices and finishes carryover cooking.

After resting, if using, sprinkle the coarse finishing salt and chopped parsley over the steak. Slice against the grain into 1/4–1/2 inch slices and serve immediately.