Wagyu Ribeye Recipe

Bring to room temperature

Remove the wagyu ribeye from the refrigerator 45–60 minutes before cooking. Pat the steaks dry thoroughly with paper towels to remove any moisture—this promotes a better sear.

Season

Lightly season both sides of each steak with kosher salt and freshly ground black pepper. Because wagyu is richly marbled, keep seasoning simple to let the beef shine.

Preheat skillet

Place a cast iron skillet over medium-high heat and let it get very hot for 5 minutes. Add 1–2 tablespoons neutral oil and heat until the oil just begins to shimmer but not smoke heavily.

Sear the steaks

Lay the steaks in the hot skillet away from you. Sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. For thicker steaks (1.5–2 in), sear edges 30–60 seconds each to render fat caps.

Finish with butter basting

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly, and using tongs and a spoon, baste the steaks with the melted butter for 1–2 minutes while continuing to monitor internal temperature with an instant-read thermometer. Target temperatures: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 7–10 minutes; carryover cooking will raise the internal temp a few degrees and juices will redistribute.

Slice and season

If serving sliced, cut against the grain into 1/4–1/2 inch slices. Sprinkle a small pinch of flaky sea salt over the slices for added texture and brightness. Optionally squeeze a little lemon over the slices if desired.

Serve

Serve immediately while warm. Provide any pan juices or remaining butter drizzled over the steak.

Use the instant-read thermometer to confirm doneness; do not rely solely on timing. Resting time is critical for a juicy result. Clean and let the cast iron cool before storing.