Sep 04 2026
Restaurants›SOOM Korean Restaurant Covent Garden›Wagyu Ribeye (bms 8-9 / A4) Recipe

Wagyu Ribeye (bms 8-9 / A4) Recipe

Inspired by SOOM Korean Restaurant Covent Garden
Time1h 30m
Serves2

Make Wagyu Ribeye (bms 8-9 / A4) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Cooking fat & aromatics

Finishing & serving

Method

Steak

  1. 1

    Temper the steak

    Remove the wagyu ribeye from refrigeration and let it sit at room temperature for 45–60 minutes. This ensures even cooking and helps prevent the outside from overcooking while the interior reaches target temperature.

  2. 2

    Pat dry and season

    Using paper towels, thoroughly pat the surface of the steak dry, including any rendered fat cap. Evenly and lightly coat both sides and the edges with kosher salt (about 2 tsp total) and freshly ground black pepper. Because wagyu is highly marbled, season modestly to let beef flavor shine.

Cooking fat & aromatics

  1. 3

    Preheat pan

    Place a heavy cast-iron skillet (or stainless-steel pan) on the stove and heat over medium-high until very hot, about 4–6 minutes. The pan should be smoking faintly when ready. If using an oven-finish method, preheat oven to 375°F (190°C) now.

  2. 4

    Render fat (if thick fat cap)

    If the ribeye has a substantial external fat cap, hold the steak with tongs and sear the fat edge directly in the pan for 1–2 minutes, turning to render and crisp the fat. This step adds flavor and prevents excess shrinkage.

  3. 5

    Initial sear

    Add 1 tablespoon neutral oil to the hot skillet and swirl once. Immediately place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 90–120 seconds, until a deep brown crust forms. Flip and sear the other side 90–120 seconds. For a very thick steak (1.5–2 inches), sear the edges 30–60 seconds each.

  4. 6

    Baste with butter and aromatics

    Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and aromatics for 1–3 minutes. This adds flavor and helps build a glossy crust.

  5. 7

    Finish to temperature

    For an approx. 1–1.5 inch wagyu ribeye, finish in-pan on low-medium while basting or transfer skillet to the preheated 375°F (190°C) oven to gently bring the center to desired doneness: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C). Because wagyu cooks quickly due to marbling, aim for the lower end of temperature and remove 5°F (3°C) below final target to account for carryover. Use an instant-read thermometer inserted into the thickest part to verify temperature.

Resting & serving

  1. 8

    Rest

    Transfer the cooked wagyu to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes (smaller steaks 6–8 minutes) to allow juices to redistribute. Rest time is crucial to avoid dry slices.

  2. 9

    Finish and slice

    After resting, sprinkle a light pinch of flaky sea salt over the steak. If serving whole, carve against the grain into 1/4–1/2 inch slices for the best texture. For bone-in, cut between bone and meat as desired. Spoon any butter and pan juices from the skillet over the sliced steak for extra flavor.

  3. 10

    Garnish and serve

    Optionally top with microgreens or chopped parsley. Serve immediately with simple sides that won't overpower the wagyu (e.g., roasted potatoes, lightly dressed salad, or steamed vegetables).

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