Description
A juicy, buttery Wagyu beef ribeye steak cooked to perfection with a simple, foolproof method. This restaurant-style steak delivers a rich, melt-in-your-mouth texture with a perfect crust using minimal ingredients and a hot pan.
Ingredients
Scale
- 1–2 Wagyu beef ribeye steaks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Optional garlic flakes or minced garlic
Instructions
- Remove steak from fridge and let sit for 30 minutes.
- Pat dry with paper towels.
- Season both sides lightly with salt, pepper, and optional garlic.
- Heat a cast iron skillet over medium-high heat until very hot.
- Place steak in skillet and cook undisturbed for 4 to 5 minutes.
- Flip once and cook another 4 to 5 minutes.
- Adjust time for thicker steaks as needed.
- Check doneness with a thermometer.
- Rest for 5 to 10 minutes.
- Slice against the grain and serve.
Notes
Do not overcook Wagyu. Skip butter as the steak has enough natural fat. Use a cast iron skillet for best sear. Always let the steak rest before slicing. Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg