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.
- 2 7-8 ounce (200 grams) wagyu ribeye steaks, 1-inch thick
- 1 tablespoon high-heat oil ( Canola or avocado oil)
- 1/2 teaspoon coarse salt ( Himalayan, kosher or Maldon sea salt)
- Ground black pepper, as needed
- 2 tablespoons unsalted butter
- 4 garlic cloves, lightly smashed with the back of a knife
- 3-4 rosemary or thyme sprigs
- Take steaks out of the refrigerator for at least 30 minutes before cooking.
- Heat a large cast-iron skillet or pan over medium-high heat. Add oil. Sprinkle the skillet lightly but evenly with about 1/2 teaspoon salt.
- When the skillet/pan is almost smoking hot, season steaks all over with pepper and place in the skillet. Cook for 2 minutes or until you get a nice, golden color. Do not move the steaks until you are ready to flip them over to cook the other side. Use tongs to flip and move raw side of steak in pan so both sides are salted, cook further for 2 minutes.
- Reduce the heat to medium low, add the butter, rosemary sprigs and smashed garlic cloves. Cook for 1 minute to allow garlic and herbs to release their flavors into the pan.
- Place the garlic cloves on top of the steaks and baste with butter, using a spoon. Baste while cooking further for 1 minute or until the desired doneness. If using an instant-read thermometer, 135 F |57 C degrees is ideal for medium rare meat.
- Discard the rosemary and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks; cover with foil and allow to rest for 5 minutes.
- Serve and enjoy!
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 steak 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.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Beef recipes
- Cuisine: American
- Calories: 818kcal
- Sugar: 1g
- Sodium: 254omg
- Fat: 69g
- Saturated Fat: 24g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 165mg
Keywords: wagyu ribeye steak, pan seared steak recipe, steak recipe