Grass-fed Texas Wagyu Ribeye Recipe
Make Grass-fed Texas Wagyu Ribeye Recipe in just 1h 15m. 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 & Seasoning
Cooking Fats & Aromatics
Finishing & Serving
Method
Steak & Seasoning
- 1
Temper and dry
Remove the Wagyu ribeyes from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat both sides and edges thoroughly dry with paper towels—dry surface ensures a better sear.
- 2
Season
Generously season both sides and the edges of each steak with the kosher salt, then evenly sprinkle the black pepper, garlic powder, and smoked paprika. Press the seasoning gently into the meat so it adheres.
Cooking Fats & Aromatics
- 3
- 4
Initial sear
Add the neutral oil to the hot pan and swirl to coat. Carefully lay the steaks into the pan, presentation side down first. Sear undisturbed for 2.5–4 minutes, until a deep brown crust forms. Flip and sear the second side 2.5–4 minutes. Use tongs and sear the edges for 30–60 seconds each to render fat (especially for bone-in or heavy fat cap).
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1.5–3 minutes. Baste especially over the fattier areas and the crust for flavor and sheen.
- 6
Check doneness and rest
Use an instant-read thermometer to check internal temperature: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–140°F (54–60°C) for medium. Remove steaks from the pan about 5°F (3°C) below target as they will continue to rise while resting. Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes (10–15 minutes for thicker cuts). Reserve pan juices for finishing.
Finishing & Serving
- 7
Finish and plate
While steaks rest, spoon any rendered juices and butter from the skillet over the steaks on the cutting board. Sprinkle a light pinch of flaky sea salt over each steak, and optionally scatter chopped parsley. Slice against the grain (if appropriate for the cut) into 1/2-inch thick slices, or serve whole. Serve with lemon wedges on the side if desired to brighten flavor.
- 8