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!