Wagyu Ancho (ribeye) Recipe
Recipe information
Make Wagyu Ancho (ribeye) in just 45m. Available as an enhancement to the Full Churrasco Experience, 24oz. premium graded, aged for 21 days.
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Ingredients
Ingredients
Instructions
1. Prepare the Steak
Remove the Wagyu ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
2. Season the Steak
Generously season both sides of the ribeye steak with kosher salt and freshly ground black pepper.
3. Heat the Grill or Pan
Preheat a grill or cast-iron skillet over high heat until it is very hot. Add olive oil to the skillet if using.
4. Sear the Steak
Place the ribeye steak on the grill or skillet and sear for about 4-5 minutes on each side for medium-rare. Adjust time according to your desired doneness.
5. Add Aromatics
During the last minute of cooking, add crushed garlic cloves and fresh rosemary to the skillet or grill for added flavor.
6. Rest the Steak
Remove the steak from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
7. Serve
Slice the steak against the grain and serve immediately.
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