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Wagyu Ribeye: Pan-Seared & Infused with Garlic Butter

Time Estimate: 40 minutes

Difficulty: 4/5

Ingredients:

1.25” thick fullblood wagyu ribeye, 1 tablespoon olive oil, ½ cup butter, 4 cloves minced garlic, 1 teaspoon minced thyme, Salt and Pepper

Description:

We recommend searing your Wagyu Ribeye over the pan. The intramuscular fat in Wagyu melts at room temperature so cooking over an open flame can cause flare-ups as the fat melts away into your grill. Pan searing can preserve the mouthwatering marbling, and here is how we love to do it:

Step 1: Garlic Butter

  • Mince garlic and thyme in saucepan
  • Add butter and sauté until melted
  • Set aside for later

Step 2: Prepare

  • About ~30 minutes prior to cooking remove your ribeye from the refrigerator and bring it to room temperature
  • Season with kosher salt, oil and a dash of black pepper

Step 3: Sear

  • Heat a cooking pan to medium-hot and preheat the oven to 400℉
  • Sear steaks for ~ 2minutes on each side
  • Check the internal temperature of your steak, 115℉ is where you want to be
  • If not at the desired temperature, place steak in the oven until golden-crusted and an internal temperature of 115℉ is reached
  • Take the steak out and let it rest for 5 minutes, the internal temperature should rise to 125℉ for a perfect medium rare

Step 4: Final

  • Take the steak out and let it rest for 5 minutes, the internal temperature should rise to 125℉ for a perfect medium rare
  • Add garlic butter and enjoy!