American Wagyu Ribeye Recipe

Bring steak to temperature

Remove the 16 oz aged American Wagyu ribeye from the refrigerator and leave on a tray, uncovered or lightly tented, for 45–60 minutes until it reaches near room temperature (about 60–70°F / 15–21°C). This promotes even cooking.

Season

Pat the steak dry thoroughly with paper towels. Evenly coat both sides and the edges with kosher salt (about 2 tbs total) and freshly ground black pepper (about 1 tbs). If using, lightly dust both sides with 1 tsp garlic powder. Press seasoning gently into the meat.

Preheat

Preheat your oven to 400°F (205°C). Place a heavy cast-iron skillet or oven-safe stainless pan in the oven while it preheats so the pan is very hot when the steak goes in.

Heat oil

When the oven reaches temperature, carefully remove the hot skillet and place it on the stovetop over medium-high heat. Add 2 tbs high-smoke-point oil and let it shimmer but not smoke heavily (about 30–60 seconds).

Initial sear

Place the ribeye in the skillet away from you to avoid splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges for 30–60 seconds each (hold with tongs) to render any fat cap.

Baste and finish in oven

Reduce heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices for 30 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 118–120°F (48–49°C) for rare, 125–128°F (52–53°C) for medium-rare. For a 1–1.25 inch thick ribeye this typically takes 4–8 minutes; for a thicker 16 oz ribeye allow 6–12 minutes. Use an instant-read thermometer inserted into the center to confirm.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Internal temperature will rise about 5–8°F during resting.

Slice and finish

After resting, slice the ribeye against the grain into 1/4–1/2 inch slices if serving family style, or leave whole to plate. Sprinkle a pinch (about 1 tsp) of coarse finishing salt evenly over the sliced steak or across the top if served whole. If desired, add 1 tbs compound butter or a drizzle of finishing oil atop the warm steak to amplify richness.

Serve

Serve immediately with your choice of sides. Provide any accumulated pan juices as a spoonable finishing sauce.