Teppanyaki American Wagyu Ribeye Recipe

Bring to room temperature

Remove the Wagyu ribeye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove any surface moisture; this helps get a good sear.

Season

Just before cooking, season both sides and the edges with kosher salt and freshly ground black pepper. Use the measured amounts as a guideline — for a large ribeye you may use up to 1½ tsp salt and 1 tsp pepper, adjusting to taste.

Score fat cap (optional)

If the ribeye has a thick fat cap, lightly score the fat in a crosshatch pattern with a sharp knife without cutting into the meat. This prevents curling and helps render fat.

Preheat teppanyaki/griddle/skillet

Place a heavy flat-top griddle, cast-iron skillet, or stainless-steel pan over high heat. Preheat for at least 8–10 minutes until very hot; surface temperature should be 400–500°F (200–260°C) if you have an infrared thermometer. Wipe the surface clean and oil lightly.

Sear the ribeye

Add 1 tablespoon high-heat oil to the hot surface and swirl. Place the ribeye onto the griddle. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. If the steak is very thick, sear the edges 30–45 seconds each while using tongs to hold the steak against the hot surface.

Finish with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves and the herb sprigs to the griddle beside the steak. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (baste) for 1–2 minutes to build flavor and help finish cooking. This will raise internal temperature slightly.

Check doneness and rest

Use an instant-read thermometer to check internal temperature: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Remove the steak at 5°F (3°C) below desired final temp because it will carryover cook. Transfer to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice and serve

Slice the ribeye against the grain into ¼–½-inch slices. Spoon any resting juices and remaining butter over the slices. Serve immediately with the dipping sauce on the side if using.

While the steak rests (or earlier), whisk together 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake and 1 teaspoon brown sugar in a small bowl until sugar dissolves. Stir in 1/2 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger and 1 tablespoon thinly sliced scallion. Taste and adjust: add a little more mirin for sweetness or a pinch of chili flakes for heat. Serve in small individual dishes for dipping.