This wagyu ribeye steak recipe is straight out of any steak lover’s dreams. With plenty of marbling and a delicious sear, you’ll never need to head to a steakhouse again.
Wagyu Ribeye Steak
With a perfect sear on the outside and fat that melts like butter, you just can’t beat a Wagyu ribeye steak.
What is Wagyu Steak
Wagyu, in case you haven’t heard of it, is not your ordinary steak. It’s a premium meat that makes for some of the finest steaks you’ve ever tasted. That’s thanks to its extraordinary level of marbling. Wagyu cattle have some of the highest levels of marbling - intramuscular fat throughout the steak - of any cattle in the world.
The marbling in your cut of steak will tell you reliably how tender and juicy your steak will be upon cooking. That’s because the fat in your steak - represented by its marbling - melts down as it cooks. That’s why most chefs will serve a Wagyu steak medium rare, when the fat has just started to melt through the steak.
You want to enjoy your premium Wagyu steak at its best. It should be perfectly tender. Of course, Wagyu isn’t a cheap cut of meat, so you want to cook them to the best of your ability. With just a little care and some easy to follow steps, you’ll have pro-quality Wagyu ribeye on the table.
Why You’ll Love This Recipe
- This recipe is so fast. Once you’ve started cooking, you’ll be tucking into your delicious Wagyu before you know it!
- It’s super easy. You only need to follow a few simple steps to get the best out of your steak. Our method is pretty much foolproof.
- This is a truly decadent steak experience. Your ribeye should melt in your mouth, allowing you the chance to truly savor every last bite.
You’re going to take a trip to the store to pick up your perfect steak, right?
You might as well pick up a few key ingredients while you’re there.
- First of all, we recommend grabbing some fresh rosemary or thyme. These add some flavor to your steak as you baste. We love using rosemary to garnish the steak on the plate for that extra je ne sais quois.
- When picking out your ribeye, be sure to look out for heavy marbling. A good Wagyu cut should be a bright cherry red with plenty of fatty marbling.
- You can make your own steak seasoning or choose a brand you love.
- We’ll be spooning some butter over the steak to baste it when it’s almost done cooking. This adds flavor and moisture so you don’t risk drying out your beautiful steak.
- We encourage you to add garlic cloves. Peel and smash them, but do not chop. Whole cloves add flavor but won’t burn the way minced garlic would.
How to Cook Wagyu Ribeye Steaks
- First of all, you want to let your ribeye rest before cooking. Give it thirty minutes on the counter before cooking to allow it to come up to room temperature. This is a good habit for cooking red meat generally, as a cold steak won’t cook evenly. After that, your steak will cook really quickly.
- Now, heat up your skillet. Add olive oil and salt to your cast iron skillet. Ensure that your pan is really hot before you add your steaks.
- Next up, it’s time to season the steaks.
- Now it’s time to pan sear your steaks. Place your steak in the skillet. Don’t move your steak one bit until it’s flipping time. This is how you get the perfect restaurant-quality caramelized sear. If your ribeye is about an inch thick, cook it for two minutes before you flip it. Thicker steaks at 1.5 inches, need about four to five minutes before flipping.
- Next we’ll baste the steak. Flip your steak, cooking it for the same length of time as the first side. Add garlic, rosemary and butter to your skillet. Once your butter has melted nicely, spoon it over the steak as it finishes cooking.
- Use an instant read meat thermometer to check your steak’s internal temperature. Medium rare is an internal temperature of 135 F or 57 C.
- Now, to finish your steak, remove it from the skillet. Place it on a plate, cover with some foil over the top, and let it rest for five to ten minutes prior to serving.
- Use a cast iron skillet to cook your steak. This helps caramelize your steak to a beautiful golden brown color.
- If you’re cooking multiple steaks, avoid crowding the pan. This will cause your steaks to cook unevenly. If you need to, use multiple skillets.
- For a more distinctive flavor, you can add your garlic and herbs at any time during the cooking process. Add them at the beginning, as you flip the steak, and near the end. It’s up to you and your own flavor preferences.
- Be sure not to overcook your steak! Overcooking will dry it out and ruin your lovely Wagyu ribeye.
- Always use a meat thermometer when cooking steak. This is the best way to ensure that your steak is cooked to perfection.
Storage and Reheating
You can store any leftover steaks in an air tight container in the refrigerator for 3 days. Allow your steaks to cool down completely before putting them into a container.
These steaks freeze well too. Wrap each steak with plastic wrap, place in a freezer-safe container and freeze for 2-3 months. We highly recommend to label them with the date.
The best way to reheat your steaks is to use the oven. Preheat it to 250℉ (121℃). Place on a baking sheet and bake for 17-20 minutes or until warmed through.
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