Dry-aged Wagyu Rib-eye Recipe

Bring to temperature

Remove the dry-aged Wagyu rib-eye from the refrigerator at least 60–90 minutes before cooking (longer for very thick cuts up to 2 hours). Pat the surface dry with paper towels to remove any moisture. Let it sit uncovered on a rack over a tray in the fridge earlier if you want a dryer surface — but if coming from fridge for cooking, ensure surface is dry and at room temperature to promote even cooking.

Season

Generously season both sides and the edges of the steak with kosher salt (about 2 tablespoons total) and freshly ground black pepper. Press the seasonings gently into the meat. For a very intensely dry-aged steak, salt toward the higher end of the range; do not oversalt after cooking because the dry-aged flavor is concentrated.

Preheat pan/oven

Preheat a heavy cast-iron skillet over medium-high to high heat for 6–8 minutes until very hot. If you prefer a reverse-sear, preheat oven to 250°F (120°C) and plan to roast first; directions below cover the pan-sear then oven finish (preferred for thick rib-eyes). If using the reverse-sear method, first roast the steak at 250°F until 10–15°F below target, then sear; otherwise proceed to sear directly.

Sear

Add 2 tablespoons neutral oil to the hot skillet — it should shimmer and barely smoke. Carefully place the steak in the pan and let it sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges/trim by holding the steak with tongs and rolling along the fat cap for 30–60 seconds to render fat and brown edges.

Finish in oven (for thick steaks)

If the steak is thick (>1.5 in / 4 cm) or you want precise doneness, after the initial sear transfer the cast-iron pan to a preheated 375°F (190°C) oven and roast for 4–8 minutes until the internal temperature reaches desired doneness: 115–120°F for rare, 120–125°F for medium-rare, 130°F for medium. For thinner steaks, continue on the stove and monitor temperature closely.

Baste

About 1–2 minutes before the steak reaches target temperature (or immediately after you remove it from the oven), reduce heat to medium. Add 3 tablespoons unsalted butter to the pan along with crushed garlic cloves and thyme sprigs. Tilt the pan and, using a spoon, continuously baste the steak with the melted herbed butter for 60–90 seconds. This adds flavor and helps create a glossy crust.

Rest

Transfer the steak to a cutting board or resting rack and loosely tent with foil. Let rest for 8–12 minutes (rest time depends on thickness; thicker steaks need longer). Resting allows juices to redistribute and the internal temperature to even out.

Carve & season

After resting, slice the steak against the grain to your preferred thickness (usually 1/4–1/2 inch slices). Sprinkle a little flaky sea salt to finish (about 1 teaspoon) and optionally a crack of fresh black pepper. Serve immediately.

For a reverse-sear: preheat oven to 250°F (120°C). Place seasoned steak on a rack set inside a sheet pan and roast until internal temperature is 10–15°F below target (for medium-rare aim for ~110–115°F). Remove from oven and let rest 5 minutes, then sear 45–60 seconds per side in a very hot oiled skillet, finish with butter/garlic/thyme basting as above, then rest briefly and carve.