Jul 14 2026
Restaurants›The Chop House Ann Arbor›Wagyu Ribeye, 16 Oz. Recipe

Wagyu Ribeye, 16 Oz. Recipe

Inspired by The Chop House Ann Arbor
Time1h 30m
Serves2

*hand cut | marble score 7-8

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Ingredients

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Steak

Seasoning

Cooking fats & aromatics

Finishing (optional)

Method

Steak preparation

  1. 1

    Bring to temperature

    Remove the 16 oz Wagyu ribeye from the refrigerator at least 45–60 minutes before cooking (longer if very thick). Pat the steak dry thoroughly on all sides with paper towels to remove surface moisture—this promotes a good sear.

  2. 2

    Trim and score (if needed)

    If the fat cap is thick, trim a thin edge to about 1/8–1/4" thickness for even rendering. Lightly marble-score the fat edge with shallow cuts spaced 1/2" apart so the fat renders without cutting into the meat.

  3. 3

    Season

    Generously season both sides of the steak with kosher salt (about 1–1.5 tbs total for a 16 oz steak) and sprinkle coarsely ground black pepper. If using, add a light dusting of garlic powder. Press the seasonings gently into the surface so they adhere.

Searing & finishing

  1. 4

    Preheat pan

    Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until it is very hot and just beginning to smoke, about 5 minutes. Meanwhile, add 1 tablespoon neutral oil to the pan and swirl to coat.

  2. 5

    Initial sear

    Carefully place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust. For thicker steaks or to reduce flare-ups, sear at the edge or use a temperature-safe splatter shield as needed.

  3. 6

    Flip and baste

    Flip the steak using tongs. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 2.5–3 minutes. This builds flavor and helps finish the interior.

  4. 7

    Render fat cap (if present)

    If your ribeye has a fat cap, hold the steak with tongs on its fat edge against the pan for 30–60 seconds, rotating to evenly render and crisp the fat.

  5. 8

    Check temperature

    For precise doneness, insert an instant-read thermometer into the thickest part of the steak. Target temperatures before resting: Rare 120–125°F (49–52°C), Medium-rare 125–130°F (52–54°C), Medium 135–140°F (57–60°C). Because Wagyu is richly marbled, many prefer medium-rare.

Resting & finishing

  1. 9

    Rest

    Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes for a 16 oz cut (resting redistributes juices and carries the temperature up ~5°F).

  2. 10

    Finish and serve

    Slice the steak against the grain into 1/4–1/2" slices. Sprinkle a pinch of flaky sea salt to finish and optionally scatter chopped parsley. Serve immediately.

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