Pan-Seared Wagyu Ribeye with Herb Butter
Here's a mouthwatering recipe for cooking Wagyu Ribeye steak:
Recipe: Pan-Seared Wagyu Ribeye with Herb Butter
- 1 Wagyu Ribeye steak, about 1 1/2 to 2 inches thick
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Fresh herbs of your choice (such as thyme, rosemary, or parsley)
- Remove the Wagyu Ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
- Pat the steak dry with a paper towel and season it generously with salt and pepper on both sides.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Once the pan is hot, add the steak and sear it for about 3 to 4 minutes on each side. This creates a nice crust on the outside. Adjust the cooking time based on your preferred level of doneness.
- Reduce the heat to medium-low and add the butter and fresh herbs to the pan. Allow the butter to melt and baste the steak with the herb-infused butter for an additional 1 to 2 minutes on each side.
- Using a meat thermometer, check the internal temperature of the steak. For medium-rare, it should read around 130°F to 135°F (55°C to 57°C).
- Once the steak reaches your desired doneness, remove it from the pan and let it rest for about 5 to 10 minutes. This allows the juices to redistribute within the meat for optimal flavor and tenderness.
- Slice the Wagyu Ribeye steak against the grain into thick, juicy slices.
- Serve the pan-seared steak with a drizzle of the herb-infused butter from the pan, and pair it with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
This recipe highlights the natural flavors of Wagyu Ribeye while achieving a perfect medium-rare doneness. The pan-searing method creates a beautifully caramelized crust and retains the steak's juiciness. The herb butter adds a burst of aromatic flavors that complement the richness of the Wagyu beef. Enjoy the luxurious experience of savoring a perfectly cooked Wagyu Ribeye steak.