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Wagyu Ribeye Recipe

Name: Seito Sushi Sand Lakes WAGYU RIBEYE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb Wagyu ribeye, boneless, 1–1.5 inch thick; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Neutral oil (grapeseed or canola); 1 tbs Unsalted butter; 2 each Garlic cloves, lightly crushed; 2 sprigs Fresh thyme or rosemary (optional); 1 tbs Soy sauce; 1 tbs Mirin; 1 tbs Sake; 1 tsp Brown sugar; 1 tsp Grated ginger; 0.5 tsp Sesame oil; 1 tsp Doenjang (Korean soybean paste); 0.5 tsp Gochujang (Korean chili paste); 0.5 tsp Sesame oil; 0.5 tsp Honey or sugar; 0.5 tsp Rice vinegar; 1 tbs Finely minced scallion; 0.5 tsp Toasted sesame seeds; 6 each Fresh lettuce leaves (perilla leaves or green leaf); 0.5 cup Thinly sliced cucumber; 0.25 cup Thinly sliced Korean radish or daikon; 2 each Lemon wedges (optional)

Inspired by Seito Sushi Sand Lake

Time45m

Serves2

tare / ssamjang

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Ingredients

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Beef

1 lb Wagyu ribeye, boneless, 1–1.5 inch thick

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Neutral oil (grapeseed or canola)

1 tbs Unsalted butter

2 each Garlic cloves, lightly crushed

2 sprigs Fresh thyme or rosemary (optional)

Tare (sweet-savory glaze)

1 tbs Aged soy sauce

1 tbs Mirin

1 tbs Sake

1 tsp Brown sugar

1 tsp Grated ginger

1/2 tsp Toasted sesame oil

Ssamjang (Korean dipping paste)

1 tsp Doenjang (Korean soybean paste)

1/2 tsp gochujang (korean chili paste)

1/2 tsp Toasted sesame oil

1/2 tsp Honey or sugar

1/2 tsp Rice vinegar

1 tbs Finely minced scallion

1/2 tsp Toasted sesame seeds

Ssam / Garnishes

6 each Fresh lettuce leaves (perilla leaves or green leaf)

1/2 cup Thinly sliced cucumber

1/4 cup Thinly sliced Korean radish or daikon

2 each Lemon wedges (optional)

Method

Beef

Bring to room temperature

Remove the wagyu ribeye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Just before cooking, season both sides lightly with kosher salt and freshly ground black pepper. Because wagyu is richly marbled, keep seasoning modest.

Sear (stovetop)

Heat a heavy skillet (cast-iron preferred) over medium-high heat until smoking hot. Add the neutral oil and swirl to coat. Place the ribeye in the pan and sear undisturbed for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Baste and finish

Reduce heat to medium. Add the butter, crushed garlic and thyme/rosemary to the pan. Tilt the pan and spoon melted butter over the steak continuously for 30–60 seconds to build flavor and finish cooking to desired doneness (aim for 120–125°F for rare, 125–130°F for medium-rare). Because wagyu cooks fast, monitor closely with an instant-read thermometer.

Rest and slice

Transfer the steak to a cutting board and let rest 5–8 minutes. Slice thinly against the grain into 1/8–1/4-inch slices for ssam (wraps).

Tare (glaze)

While the steak rests, combine soy sauce, mirin, sake, brown sugar and grated ginger in a small saucepan. Bring to a gentle simmer over low heat and cook 2–3 minutes until slightly reduced. Remove from heat and whisk in sesame oil. Taste and adjust sweetness or salt as needed. Keep warm.

Optional glaze: Brush a light coat of tare onto the sliced wagyu just before serving, or serve tare in a small ramekin for dipping.

Ssamjang (dipping paste)

In a small bowl, combine doenjang, gochujang, sesame oil, honey (or sugar), rice vinegar and minced scallion. Stir until smooth. Adjust gochujang for spiciness and honey for sweetness. Sprinkle toasted sesame seeds on top.

Serve ssamjang in a small dish alongside the wagyu for wrapping in lettuce leaves.

Assembly / Ssam

To assemble a ssam: place a lettuce or perilla leaf on your palm, smear a small amount of ssamjang, add a slice of wagyu, drizzle a few drops of tare (or brush lightly on the beef), add a few slices of cucumber or radish, and finish with a squeeze of lemon if using. Fold and eat in one bite.

Serve remaining tare and ssamjang on the side with additional garnishes for guests to build wraps to taste.