A absolutely decadent Wagyu ribeye steak is within your reach, and I’m here to guide you through creating this masterpiece. Whether it’s a special occasion or you’re just treating yourself, this recipe promises to deliver unmatched flavor and tenderness.
Why This Recipe Works
- The marbling in Wagyu beef melts during cooking, creating an incredibly tender and flavorful steak.
- Simple seasoning lets the natural flavors of the Wagyu shine, proving sometimes less is more.
- Resting the steak after cooking ensures juices redistribute, making every bite as succulent as the last.
Ingredients
- 1 Wagyu ribeye steak, about 1.5 inches thick
- 1 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
Equipment Needed
- Cast iron skillet
- Meat thermometer
- Tongs
- Cutting board
- Sharp knife
Instructions
Preparing Your Steak
Start by taking your Wagyu ribeye out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove any moisture, which helps achieve a perfect sear. Season both sides generously with coarse sea salt and freshly ground black pepper.
Searing to Perfection
Heat your cast iron skillet over medium-high heat until it’s smoking hot. Place the steak in the skillet and sear for about 3 minutes on each side for a medium-rare finish. Use tongs to hold the steak sideways to render the fat cap for about a minute. Add butter, thyme, and garlic to the skillet, spooning the melted butter over the steak continuously for the last minute of cooking.
Resting Is Key
Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, ensuring every bite is juicy and flavorful. Resist the temptation to cut into it right away!
Tips and Tricks
For those looking to elevate their Wagyu ribeye experience, consider these advanced tips. First, try dry-aging your steak in the refrigerator for a few days to intensify the flavors. Second, experiment with different finishing salts to add a unique touch. Lastly, pairing your steak with a compound butter can add an extra layer of flavor that complements the Wagyu’s richness.
Recipe Variations
- Swap out the thyme for rosemary for a different herbal note.
- Add a splash of red wine to the skillet after searing to create a simple pan sauce.
- For a smoky flavor, finish the steak on a grill after searing.
Frequently Asked Questions
Can I cook Wagyu ribeye from frozen?
It’s best to thaw your Wagyu ribeye in the refrigerator overnight for even cooking. Cooking from frozen can result in uneven doneness and less than ideal texture.
How do I know when my steak is done?
Use a meat thermometer to check for doneness: 120°F for rare, 130°F for medium-rare, and 140°F for medium. Remember, the steak will continue to cook slightly while resting.
What’s the best way to store leftover Wagyu ribeye?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the steak’s tenderness.
Summary
This Wagyu ribeye steak recipe is a testament to the beauty of simplicity, allowing the quality of the meat to shine. With the right techniques, you can achieve restaurant-quality results at home.