Montana Marbled Ribeye Recipe

Inspired by The Granary

Time30m

Serves2

14 ounces marbled meats wagyu ribeye, wild Mushroom, garlic compound butter, chef’s veg

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.

1
Prepare the Garlic Compound Butter
In a bowl, mix together the softened unsalted butter, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste. Once combined, shape the mixture into a log using parchment paper and refrigerate until firm.
2
Cook the Ribeye Steak
Season the wagyu ribeye steak generously with salt and black pepper on both sides. Preheat a cast-iron skillet or grill over medium-high heat. Once hot, add the ribeye and sear for about 4-5 minutes on each side for medium-rare, depending on thickness. Adjust cooking time for desired doneness.
3
Sauté the Wild Mushrooms
In a separate skillet, melt a tablespoon of the garlic compound butter over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper.
4
Prepare the Chef's Vegetables
In another skillet, add a little olive oil and sauté the chef's vegetable mix over medium heat until tender-crisp, about 5-7 minutes. Season with salt and pepper.
5
Serve the Dish
Once the ribeye is cooked to your liking, let it rest for a few minutes. Serve the steak topped with a slice of the garlic compound butter, alongside the sautéed wild mushrooms and chef's vegetable mix.