Charred Wagyu Ribeye Recipe

Bring meat to temperature

Remove the 14 oz thinly sliced Wagyu from the refrigerator 25–30 minutes before cooking so it loses chill and cooks evenly. Pat the slices dry with paper towels on both sides to remove excess moisture.

Season

On a plate or tray, sprinkle the Wagyu evenly with kosher salt (about 1 tsp total), freshly ground black pepper (about 1 tsp), and 1/2 tsp garlic powder. Press gently so the seasoning adheres but avoid packing it down.

Set aside the butter, oil, thyme sprigs, and smashed garlic so they are ready for finishing.

Preheat pan

Place a cast-iron skillet or heavy-bottomed pan over high heat until it is smoking hot, about 5 minutes. The pan must be very hot to get a rapid char on the thin slices.

Add oil

Add 2 tablespoons of high-smoke oil to the hot pan and swirl to coat. The oil should shimmer immediately—if it smokes heavily, reduce heat just enough to avoid burning.

Sear thin slices

Working in batches to avoid overcrowding, lay the Wagyu slices flat in the pan in a single layer using tongs. Because the slices are thin, sear each side quickly: 20–40 seconds per side depending on thickness and pan heat. You are aiming for a deep brown char on the exterior while remaining tender inside. Flip once using tongs.

Avoid overcooking

Thin Wagyu will rapidly go from charred to overcooked. Remove from the pan when you have a dark, caramelized surface and internal temperature (if measuring) of about 120–125°F (49–52°C) for rare to medium-rare; total cook time per slice typically under 90 seconds.

Butter baste (optional but recommended)

After turning the slices in the last batch, reduce heat to medium-low, add 1 tablespoon unsalted butter, the two smashed garlic cloves, and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the meat quickly for 10–20 seconds to add gloss and flavor. Remove slices to a warm plate as you finish each batch.

Rest and season

Allow the plated Wagyu slices to rest for 2 minutes—because slices are thin this is brief—then sprinkle with flaky sea salt (about 1/2 tsp) to finish. If using, squeeze a little fresh lemon over the top (about half a lemon) to brighten the richness.

If serving family-style, arrange slices overlapping on a warmed platter and spoon any remaining pan juices and butter over them immediately.

Serve immediately while hot. Provide any additional finishing salt or lemon on the side. Suggested accompaniments: steamed rice, simple salad, grilled vegetables, or wasabi and soy for a Japanese-inspired presentation.