How to Cook Wagyu Ribeye Steak at Home
Wagyu ribeye isn't just another steak—it's a masterpiece of flavor, texture, and melt-in-your-mouth richness. Known for its intense marbling and buttery tenderness, this is the kind of meat you don’t want to overcomplicate. If you’ve got your hands on a Wagyu ribeye, here’s exactly how to treat it right.ing here...
Ingredients
- 1 boneless Wagyu ribeye steak (½-inch thick, about 10 oz)
- 1 tsp kosher salt (or ¾ tsp sea salt)
- ½ tsp neutral oil (like vegetable or avocado oil)
Optional for Serving:
- Flaky finishing salt
- Ponzu sauce
- Wasabi
- Teriyaki sauce
If you’re looking for fresh Wagyu ribeye, you can find it at Al Farah Butchery—your trusted source for premium quality meat.
What is Wagyu Ribeye?
The ribeye cut comes from the upper rib section of the cow, a part that doesn’t move much. That’s why it stays so soft, juicy, and full of flavor.
Wagyu ribeye is a premium steak known for its rich flavor and incredibly tender texture. What makes Wagyu special is the fine marbling—tiny streaks of fat running through the meat. When cooked, this fat melts and gives the steak a buttery, melt-in-your-mouth taste that steak lovers can’t get enough of.
At Al Farah Butchery, we proudly offer Australian Wagyu Ribeye, which is raised under strict standards and delivers top-tier quality. If you want to enjoy a luxurious steak at home, fresh Australian Wagyu ribeye is the perfect choice—and yes, you’ll find it right here with us.
Step-by-Step: Cooking the Perfect Wagyu Ribeye
1. Dry Brine the Steak
Take your Wagyu out of the fridge at least 1 hour before cooking. Pat it dry and season both sides with salt. Let it rest at room temperature. This step helps the salt draw moisture in and enhances flavor through every bite.
2. Preheat the Pan
Use a cast iron skillet if you have one. Place it in the oven at 200°C (400°F) for about 30 minutes to get it piping hot. Alternatively, heat the pan over medium-high flame on the stove for 10-15 minutes until it’s smoking hot.
3. Sear the Steak
Add a small amount of oil to the hot skillet. Place the steak in carefully and let it sear—don’t move it—for about 90 seconds. Flip and cook for another 90 seconds on the other side.
If your steak is slightly thicker, you can also sear the sides for a few seconds to build a crust.
4. Check the Temperature
Use an instant-read thermometer if possible. For Wagyu, the sweet spot is 130°F (54°C) for medium-rare. Overcooking it means you lose the luxurious texture.
5. Let It Rest
Transfer the steak to a cutting board or plate and let it rest for 5–7 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Serving Tips
Wagyu ribeye is rich—so slice it into thin, bite-sized pieces and serve with light, clean sides.
Try it with:
- A sprinkle of flaky sea salt
- A dab of wasabi for contrast
- A dip of ponzu for citrusy sharpness
- Teriyaki if you like a sweet-savory glaze
Pair with simple sides like steamed vegetables, mashed potatoes, or plain rice to balance the richness.
Pro Tips to Remember
- Don’t grill it: Wagyu has so much fat it will cause flare-ups. Stick to pan-searing for best control.
- Don’t overcook it: Medium-rare is ideal. Even medium might be too much for this delicate meat.
- Keep it simple: Salt, heat, and timing are the only ingredients you really need.
Cooking Wagyu ribeye isn’t about complexity—it’s about respect. Respect for the quality of the beef, the art of simplicity, and the joy of flavor that comes from doing less. With just a bit of salt and a hot pan, you can create a steakhouse-level experience right in your kitchen.
Whether it’s for a special occasion or just because you love good food, this Wagyu ribeye recipe is a celebration of premium beef done right.
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Frequently Asked Questions
1. What is the best way to cook Wagyu ribeye steak at home?
The best way to cook Wagyu ribeye is by pan-searing it in a hot cast iron skillet. Avoid grilling or overcomplicating it. Use just a bit of salt and oil, sear both sides for 90 seconds, and rest it before serving.
2. Should I use butter or oil when cooking Wagyu steak?
A neutral oil like avocado or vegetable oil is better for searing because it has a higher smoke point. Wagyu already has enough fat, so adding butter isn’t necessary and can make it too greasy.
3. Do I need to marinate Wagyu ribeye?
No, marinating Wagyu is not recommended. The beef has its own rich, buttery flavor due to its high marbling. Salt is all you need.
4. What temperature should Wagyu ribeye be cooked to?
For optimal tenderness and flavor, cook it to 130°F (54°C) for medium-rare. Overcooking will melt away the fat and ruin the texture.
5. Why is Wagyu ribeye so expensive?
Wagyu cattle are raised with specific care and diets, producing intensely marbled beef that’s rare and luxurious. The time, care, and genetics involved make Wagyu one of the most premium meats in the world.
6. Can I grill Wagyu steak?
You can, but it’s not recommended. Wagyu’s fat drips into the fire, causing flare-ups and uneven cooking. Pan-searing gives better control.
7. How do I know if my Wagyu ribeye is authentic?
Look for labels from trusted suppliers and authentic Japanese grading (like A5). Real Wagyu will have intense marbling, a rich color, and buttery fat.
8. Do I need to rest Wagyu after cooking?
Yes! Resting it for 5–7 minutes helps the juices redistribute. This step is key to getting that tender, juicy bite.
9. How much Wagyu ribeye should I serve per person?
Because it’s so rich, 4–6 oz per person is usually enough. Slice it thinly and serve with lighter sides.
10. Can I freeze Wagyu ribeye?
Yes, you can freeze it. Wrap tightly in plastic and store in a freezer-safe bag. Defrost slowly in the fridge before cooking.