The ribeye steak is one of the most prized cuts of beef, known for its incredible marbling, tenderness, and rich flavor. Cut from the rib section of the cow, this steak is naturally juicy and full of buttery goodness, especially when it's Wagyu. We’ll walk you through a simple, foolproof recipe to cook a perfectly medium Wagyu Ribeye indoors; ideal for those cozy winter days when grilling outside isn’t an option. Whether you’re a seasoned chef or just starting out, this recipe will have you savoring steakhouse-quality results in your own kitchen!
Ingredients:
- 1 Wagyu Ribeye Steak (14-16 oz)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 3-4 sprigs fresh thyme or rosemary (optional)
Instructions:
-
Bring to Room Temperature
Remove the Wagyu Ribeye from the fridge 30-45 minutes before cooking. Let it come to room temperature for even cooking. -
Season Generously
Pat the steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. -
Preheat Your Pan
Heat a heavy cast-iron skillet over medium-high heat until it’s hot but not smoking. Add olive oil and swirl to coat the pan. -
Sear the Steak
Place the ribeye in the pan and let it sear undisturbed for 2-3 minutes until a golden crust forms. Flip and sear the other side for another 2-3 minutes. -
Butter Baste
Reduce the heat to medium. Add the butter, smashed garlic, and thyme or rosemary to the pan. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter for 1-2 minutes. -
Check for Doneness
Insert a meat thermometer into the thickest part of the steak. For medium, aim for an internal temperature of 135°F (57°C). -
Rest the Steak
Transfer the steak to a plate and tent loosely with foil. Let it rest for 5-7 minutes to allow the juices to redistribute. -
Serve and Enjoy
Slice against the grain, serve immediately, and savor the rich, buttery flavor of your perfectly cooked Wagyu ribeye!
