Wagyu Ribeye Recipe

Time1h 30m

Serves2

(BMS 8-9 / A4)

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Ingredients

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1
Bring to temperature
Remove the Wagyu ribeye from refrigeration and unwrap. Pat very dry with paper towels. Let rest at room temperature for 45–60 minutes so the internal temperature evens and the surface dries—this promotes an even sear.
2
Season
About 10 minutes before cooking, season both sides generously with kosher salt and freshly ground black pepper. For a thick ribeye, press the seasoning into the meat so it adheres.

3
Preheat pan
Place a heavy cast-iron skillet over medium-high to high heat and let it get very hot for 5 minutes. The pan should be smoking slightly when ready. Alternatively, preheat a grill to high.
4
Initial sear
Add the neutral oil to the pan and swirl once. Carefully place the steak in the pan away from you. Sear without moving for 60–90 seconds to develop a deep brown crust. Flip and sear the other side for another 60–90 seconds.
5
Baste and finish
Reduce heat to medium. Add the butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes. For a thick ribeye, sear the edges (fat cap) by holding the steak with tongs and pressing the fatty edge against the pan for 30–45 seconds to render fat and crisp the edge.
6
Check doneness
Wagyu cooks quickly because of the high fat content. Use an instant-read thermometer inserted into the thickest part. Aim for 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. Note that residual heat will raise the temperature 3–5°F while resting.

7
Rest
Transfer the steak to a warm cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.
8
Finish and slice
If desired, sprinkle a light pinch of flaky sea salt on the sliced steak. Slice against the grain into 1/4–1/2-inch slices. Serve with lemon wedges on the side to brighten the rich flavor.