Restaurants›TAO Uptown›A5 Japanese Wagyu Ribeye Recipe

A5 Japanese Wagyu Ribeye Recipe

Name: TAO Uptowns A5 Japanese Wagyu Ribeye Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 piece A5 Japanese Wagyu ribeye (boneless); 1 tsp Sea salt (preferably flaky); 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil with high smoke point (grapeseed, canola); 1 tbs Unsalted butter; 1 clove Garlic (smashed); 2 sprigs Fresh thyme or rosemary (optional); 2 tsp Soy sauce (light) or ponzu (optional, for dipping); 0 to taste Wasabi (optional, to taste)

Inspired by TAO Uptown

Time1h

Serves2

Make A5 Japanese Wagyu Ribeye Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

1 piece A5 Japanese Wagyu ribeye (boneless)1 tsp Sea salt (preferably flaky)1/2 tsp Freshly ground black pepper

Finishing & Serving

1 tbs Neutral oil with high smoke point (grapeseed, canola)1 tbs Unsalted butter1 clove Garlic (smashed)2 sprigs Fresh thyme or rosemary (optional)2 tsp Soy sauce (light) or ponzu (optional, for dipping)0 to taste Wasabi (optional, to taste)

Method

Steak

Bring to temperature

Remove the A5 wagyu ribeye from refrigeration and place on a plate. Pat dry with paper towels. Leave at room temperature for 30–45 minutes so the steak loses chill (this ensures even cooking).

Trim and portion (optional)

If the roast is very large, you may portion into 1–1.5 inch thick steaks. Lightly trim any excessively long loose fat, but do not remove the beautiful marbling — the fat is the flavor.

Season simply

Just before cooking, season both faces lightly with flaky sea salt (approximately 1 tsp total) and a light dusting of freshly ground black pepper. A5 wagyu needs minimal seasoning.

Searing & Finishing

Preheat skillet

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot for 5 minutes. The pan should be smoking lightly. This high direct heat will quickly render exterior fat and create a caramelized crust without overcooking the interior.

Render fat edge (if present)

If the ribeye has a fat cap or thick rim, hold the steak with tongs and sear the fat edge in the hot, dry pan for 20–40 seconds, rotating until the fat begins to render and becomes golden. This renders flavor and supplies hot fat for basting.

Sear

Add 1 tbs neutral oil to the hot pan and place the steak down. Sear on the first side for about 45–60 seconds without moving to develop a deep golden-brown crust. Flip and sear the other side for another 45–60 seconds. Because A5 wagyu has very high intramuscular fat, cook quickly to rare to medium-rare — target internal temperature ~120–125°F (49–52°C) for rare to lower medium-rare.

Baste (optional)

Reduce heat to medium-low. Add 1 tbs unsalted butter, the smashed garlic clove, and the herb sprigs to the pan. Tilt the pan and, using a spoon, continuously baste the steak with the melted butter and rendered fat for 30–45 seconds to enrich the crust and add aromatics.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes (shorter than typical steaks because of high fat content) so juices redistribute and carryover cooking finishes to desired doneness.

Serving & Condiments

Slice the wagyu against the grain into thin slices (1/8–1/4 inch) to showcase the marbling and maximize tenderness. Arrange on a warm plate.

Serve simply: a light sprinkle of flaky sea salt over the slices, a few drops of soy sauce or ponzu on the side for dipping, and optional small dab of wasabi. Because of the intense richness, serve small portions (2–3 slices per person) with a crisp vegetable or steamed rice.

Leftovers: If you have cold slices, briefly warm in a hot skillet (10–15 seconds per side) but avoid prolonged reheating which will melt too much internal fat and change texture.