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wagyu ribeye recipe

Wagyu Ribeye Steak (Pan-Seared, Medium-Rare)

Learn how to cook a perfect Wagyu ribeye with a crispy crust and melt-in-your-mouth texture. This professional guide covers temperature control and timing for both A5 and American Wagyu.
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Prep Time 45 minutes
Cook Time 5 minutes
10 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American, Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 12–16 oz Wagyu ribeye steak 1–2 inches thick
  • 1 teaspoon Coarse sea salt Or flaky salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon Unsalted butter Optional, for basting
  • 2 cloves Garlic Smashed
  • 2 sprigs Fresh thyme Optional, for basting

Equipment

  • Cast Iron Skillet (12-inch preferred)
  • Instant-read Meat Thermometer
  • kitchen tongs
  • Paper towels

Method
 

Prep the Steak
  1. For American Wagyu, rest it at room temperature for 45 minutes. For A5 Wagyu, keep it chilled until 5 minutes before cooking. Pat the steak bone-dry with paper towels to ensure a perfect sear.
Seasoning
  1. Generously season all sides of the steak with coarse salt and black pepper just before it hits the pan.
Heat the Pan
  1. Preheat your cast iron skillet over high heat for 5-10 minutes until it reaches approximately 400°F (205°C). The pan should be smoking slightly.
The Initial Sear
  1. Place the steak in the dry pan. Let it sear undisturbed for 2 minutes to develop a deep brown crust. Flip the steak.
Render the Fat
  1. Using tongs, hold the steak on its side for 30-60 seconds to render the thick fat cap.
Butter Baste (Optional)
  1. Reduce heat slightly. Add butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak for the final 30 seconds of cooking.
Check Internal Temp:
  1. Use a thermometer to pull the steak at 130°F (54°C) for a perfect medium-rare.
The Rest:
  1. Transfer to a warm plate or cutting board. Rest for 10 minutes to allow juices to redistribute. Slice thin against the grain.

Notes

  • Pro Tip: Never use oil if cooking A5 Wagyu; the steak provides more than enough of its own fat.
  • Doneness Guide: Pull at 125°F for Rare, 130°F for Medium-Rare, and 135°F for Medium.
  • Serving Suggestion: Serve with a side of steamed white rice or a light arugula salad to balance the intense richness.