Restaurants›Shinta Japanese BBQ›Japan A5 Rib Eye Recipe

Japan A5 Rib Eye Recipe

Name: Shinta Japanese BBQs Japan A5 Rib Eye Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Japanese
Ingredients: 300 g A5 Wagyu rib-eye steak; 1 tsp Fine sea salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral oil with high smoke point (grapeseed or canola); 15 g Unsalted butter; 1 each Garlic clove, smashed (optional); 1 sprig Fresh thyme or rosemary (optional); 1 each Lemon wedge; 1 tbs Ponzu or soy sauce (low sodium)

Inspired by Shinta Japanese BBQ

Time1h

Serves1

300 g

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Ingredients

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Steak

10.6 oz (300 g) A5 Wagyu rib-eye steak1 tsp Fine sea salt1 tsp Freshly ground black pepper

Finishing & cooking fat

1 tbs Neutral oil with high smoke point (grapeseed or canola)0.53 oz (15 g) Unsalted butter1 each Garlic clove, smashed (optional)1 sprig Fresh thyme or rosemary (optional)

To serve (optional)

1 each Lemon wedge1 tbs Ponzu or soy sauce (low sodium)

Method

Steak

Bring to room temperature

Remove the 300 g A5 rib-eye from the refrigerator and let it sit uncovered on a plate for 30–40 minutes until the center is no longer cold. Pat dry both sides thoroughly with paper towel to remove any surface moisture.

Trim and portion (if needed)

If the steak is uneven in thickness, either gently press to even it or, optionally, cut into two thinner steaks for more even cooking. Leave the outer fat cap intact — do not over-trim the prized marbling.

Season

Lightly and evenly season both sides with fine sea salt (about 1 tsp total) and a small amount of freshly ground black pepper. Because A5 Wagyu is extremely flavorful, use salt sparingly and apply just before cooking for best texture.

Cooking & finishing

Preheat pan

Use a heavy cast-iron skillet or stainless-steel pan. Place the pan on high heat and let it get very hot for 4–5 minutes until just smoking. This ensures a quick sear and minimizes rendered fat loss.

Add oil and sear

Add 1 tablespoon neutral oil to the hot pan and swirl. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear undisturbed for about 45–60 seconds to form a deep golden crust. Flip and sear the other face for another 45–60 seconds. Because the steak is heavily marbled and relatively small (300 g), cooking time is very short.

Render fat edge (optional)

If your steak has a fat cap, hold the steak with tongs and press the fat edge against the pan for 20–30 seconds to render and brown that edge. Tilt the pan slightly if needed so rendered fat pools; spoon it over the steak for extra flavor.

Baste

Reduce heat to medium-low, add 15 g unsalted butter, the smashed garlic clove and the herb sprig if using. As the butter foams, tilt the pan and spoon the melted butter and juices over the steak for 15–30 seconds to add flavor and finish the crust.

Check doneness

A5 Wagyu is best served rare to medium-rare to showcase the marbling. For a 300 g rib-eye about 1–1.5 inches thick, aim for an internal temperature of 48–52°C (118–125°F) for rare to lower medium-rare. Because the exterior sear is quick, rely on touch (soft and yielding) or an instant-read thermometer inserted into the center. The steak will continue to rise 2–3°C while resting.

Rest

Transfer the steak to a warm plate and loosely tent with foil. Rest for 5–8 minutes to let juices redistribute. Do not slice immediately or the juices will run out.

To serve

Slice the steak against the grain into thin medallions (3–6 mm thick) to showcase marbling and tenderness. Arrange on a warm serving plate.

Finish as desired with a light squeeze of lemon or a small dip of ponzu/soy sauce on the side. Serve immediately.