Wagyu Ribeye
Celebrate the sizzling days of summer with the ultimate indulgence: perfectly seared Wagyu beef, prepared effortlessly on the grill, skillet, or stovetop. Elevate your outdoor gatherings with this mouthwatering recipe. Start by selecting the finest cuts of marbled Wagyu beef, ensuring each slice promises unparalleled tenderness and flavor. Season generously with a pinch of sea salt and freshly ground black pepper, allowing the natural richness of the meat to shine through. Fire up the grill to medium-high heat or heat a skillet on the stovetop until it's sizzling hot. Lay the Wagyu cuts gently onto the cooking surface, listening for the satisfying sizzle as they make contact. Let them sear undisturbed for a few minutes on each side, achieving a beautiful caramelized crust while preserving the melt-in-your-mouth texture within. Whether you're grilling under the open sky or savoring the aroma indoors, relish in the anticipation of each savory bite. Serve your grilled Wagyu hot off the grill, accompanied by your favorite summer sides and a chilled glass of wine, and let the flavors of the season take center stage in this unforgettable culinary experience.
Ingredients
· 1 pound Back Creek Wagyu ribeye steak
· 2 teaspoons kosher salt
· 1-2 teaspoons vegetable or canola oil
For the butter sauce
· 3-4 tablespoons salted butter melted
· 1/2 teaspoon garlic powder
· 1/2 teaspoon black pepper
· 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
· 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
· 2 cloves garlic smashed and sliced into strips
· 2-3 sprigs fresh thyme
· 2-3 sprigs fresh rosemary
· additional salt as needed
Grill Method with Cast Iron Skillet
1. Place your dry cast iron skillet onto the grill rack. Preheat your grill to high heat and shut the lid. Ours got up to 700 degrees F. It should take at least 15 minutes. The higher the better! (If you are using a non-gas grill, set up two heating zones: one for high heat, and a separate zone for low heat.) Make sure the cast iron preheats as long as the grill, you need it super hot.
2. If you haven't done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Be generous.
3. Be prepared with hot pads, tongs, a meat thermometer, the garlic butter, and a spoon. Check the temperatures in the notes and decide now what doneness level you are cooking your steak to.
4. Add the well-oiled meat to the dry skillet. It will smoke like crazy. Sear the meat with the grill lid open for 1-3 minutes, until you have a very dark brown sear. Flip the steak with the tongs and sear the other side for about 1-2 minutes until it is nice and brown. Keep the lid open.
5. Turn the heat down to low (or move your steak to the low-heat zone) and check the temperature of the center of the steak. When your steak is about 5-10 degrees below when you want to take it out (usually a little after turning the heat to low), add the garlic butter on top of the steak. Add the thyme and rosemary sprigs to the pan if you are using them. Use the hot pads to tilt the pan to the side and let the butter pool on the edge. Dip the spoon into the butter and continually douse the steak with it, over and over. See photos. Move the garlic slices around with the butter and make sure that they spend enough time in the pan that they get slightly browned, but once they reach that point, spoon them on top of the steak and leave them so they don't burn. (Same with the thyme and rosemary sprigs.)
6. Once you have turned the heat to low, if you want medium rare steak (you do), it should only take about 5 minutes to finish cooking. I took my steak off the heat when it reached 120 degrees F. Keep in mind that the steak will continue cooking off-heat and will raise in temperature about 5 degrees.
7. Transfer the steak and all juices to a plate or rimmed platter. Cover with foil and wait at least 5-10 minutes before slicing against the grain and serving. Be sure to pass the butter sauce at the table so your guests can spoon it over their steak!
Grill Method without Skillet
1. Preheat your grill to high heat. Ours got up to 700 degrees F. The higher the better! It should take at least 15 minutes. (If you are using a non-gas grill, set up two heating zones: one for high heat, and a separate zone for low heat.) Make sure your grill grates are clean.
2. If you haven't done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don't be shy.
3. Prepare the garlic butter. To a small saucepan, add 3-4 tablespoons butter, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme), 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary), and 2 cloves sliced garlic. Add the fresh thyme and rosemary sprigs to the pan and turn the heat to medium. Cook for 2-4 minutes, until the butter has turned brown and the garlic is lightly toasted. Remove from heat and set aside.
4. Oil the grill grates a bit and add the steak over high heat. Shut the lid and sear for about 1-3 minutes, until grill marks show. Flip the steak and sear the other side for another 1-3 minutes. Turn the heat to low. (Move the steak to your low-heat zone if you aren't using gas.) Cook the steak over low heat with the lid shut for another 3-5 minutes until a meat thermometer registers 5 degrees below the temperature you want (it will continue cooking after you remove it from the grill). See notes for doneness temperatures. For medium rare, a 1-inch steak should take about 9-12 minutes total on the grill. I like to remove my steak when it has reached about 120 degrees.
5. Remove the steak to a plate or rimmed platter. Immediately spoon the cooked garlic butter over the top of the steak. Cover with foil and wait at least 5- 10 minutes before slicing. The steak will continue cooking and will raise in temperature about 5 degrees.
Stovetop Method
1. If you haven't done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak.
2. Place your dry cast iron skillet on the burner and turn the heat to high. Let the pan preheat for at least 5 minutes. It may start smoking and that's okay.
3. Add the well-oiled steak to the dry pan and sear for 1-3 minutes, until it is a deep golden brown. Use tongs to flip the steak and sear the other side for another 1-3 minutes.
4. Turn the heat to low and continue cooking.
5. When your steak is about 10 degrees below when you want to take it out (usually around the time you turn the heat to low), add the garlic butter on top of the steak. Add the thyme and rosemary sprigs to the pan if you are using them. Use the hot pads to tilt the pan to the side and let the butter pool on the edge. Dip the spoon into the butter and continually douse the steak with it, over and over. See photos. Move the garlic slices around with the butter and make sure that they spend enough time in the pan that they get slightly browned, but once they reach that point, spoon them on top of the steak and leave them so they don't burn. (Same with the thyme and rosemary sprigs.)
6. Once you have turned the heat to low, if you want medium rare steak (you do), it should only take about 5 minutes to finish cooking. I took my steak off the heat when it reached 120 degrees F. Keep in mind that the steak will continue cooking off-heat and will raise in temperature about 5 degrees.
7. Transfer the steak and all juices to a plate or rimmed platter. Cover with foil and wait at least 5-10 minutes before slicing against the grain and serving. Be sure to pass the butter sauce at the table so your guests can spoon it over their steak!
Doneness temperatures
Remember: remove your steak from the heat when it is 5 degrees below the doneness temperature listed here. The steak will continue cooking off heat. This is called "carryover cooking." So if you want your steak to be 125 degrees for medium rare (that's what the pictures show and how I like it best), take it off the heat at 120.
Rare: 120 degrees Medium Rare: 125 degrees Medium: 135 degrees Medium Well: 140 degrees Well done: just don't do this. You shouldn't eat steak. Make a pot roast instead. ;)
