Jul 14 2026
Restaurants›One Door North›Masami Ranch Wagyu Rib-eye Recipe

Masami Ranch Wagyu Rib-eye Recipe

Inspired by One Door North
Time1h 15m
Serves2

Make Masami Ranch Wagyu Rib-eye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing butter & aromatics

Resting & garnish

Method

Steak

  1. 1

    Bring steak to temperature

    Remove the Wagyu rib-eye from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat the steak thoroughly dry with paper towels to remove any surface moisture—this is critical for a good sear.

  2. 2

    Season

    Season both sides and the edges generously with kosher salt (about 1 tsp per side depending on thickness) and freshly ground black pepper. Press the seasoning into the meat gently so it adheres.

  3. 3

    Preheat pan

    Place a heavy cast-iron skillet or stainless-steel pan on the stove and heat over medium-high until very hot, 4–6 minutes. The pan should be shimmering but not smoking excessively.

  4. 4

    Sear the steak

    Add the neutral oil and swirl to coat the pan. Carefully place the rib-eye in the pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–4 minutes, until a deep brown crust forms. Flip and sear the other side 2.5–4 minutes.

  5. 5

    Sear the edges

    If the steak is thick or bone-in, hold the steak on its fatty edge with tongs and sear the perimeter 30–60 seconds per side to render fat and create additional crispness.

Finishing butter & aromatics

  1. 6

    Add butter and aromatics

    Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs and optional rosemary to the pan. Once the butter melts and begins to foam, tilt the pan slightly so melted butter pools at one side.

  2. 7

    Baste

    Using a large spoon, continuously spoon the melted butter and aromatics over the top of the steak for 1–2 minutes. Baste to infuse the steak with the buttery, garlicky-herb flavor and to bring the internal temperature up gently.

  3. 8

    Check doneness

    Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone) to check temperature: 120–125°F for rare, 130°F for medium-rare, 140°F for medium. Because Wagyu cooks quickly, plan on finishing toward rare–medium-rare.

Resting & finishing

  1. 9

    Rest the steak

    Transfer the rib-eye to a cutting board and tent loosely with foil. Allow to rest 7–10 minutes (longer for thicker cuts) so juices redistribute. While resting, the internal temperature will rise 3–6°F.

  2. 10

    Finish and serve

    Slice the steak against the grain into 1/4–1/2-inch slices, or carve as desired. Sprinkle with flaky sea salt to taste and garnish with microgreens or chopped parsley if using. Serve immediately with any accumulated juices spooned over the slices.

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