Wagyu ribeye steak pan-seared to perfection. Easy foolproof pan-searing ensures a perfect steak every time. Using a cast-iron skillet gives you a perfect sear to lock in those juices. With these instructions, you'll have juicy ribeye steaks every time! The perfect weeknight dinner idea but special enough for your holiday main!
You'll ❤️ This Wagyu Ribeye Steak
"Tender juicy restaurant quality wagyu steaks - that you made yourself. Can't get much better than that! SO good! "
It always makes me nervous when cooking an expensive cut of meat, but this one you don't need to worry about. Follow the instructions and tips provided and you will have the perfect steak.
There are only 4 ingredients needed for this delicious steak recipe and very minimal steps from start to finish. You'll have dinner on the table in under 30 minutes for an easy meal any day of the week!
This recipe is gluten-free, paleo, Whole30, low carb, keto, and sugar-Free! It is a tremendous main entree, and you can add any sides you'd like to fit your dietary needs! Check out the how-to serve section below for more ideas!
What You Will Need
Here are the ingredients and tools you will need to make this recipe:
- Olive Oil - you can use olive oil or even grapeseed oil.
- Wagyu ribeye steaks - at least 1" thick
- Kosher salt - my preferred salt!
- Ground black pepper
- Equipment needed - an instant-read thermometer to check the temperature of your meat. With a thermometer, you'll know your steak is done to the correct temperature instead of relying on a touch test.
For exact ingredient quantities, please see the recipe card below!
How To Make
Here are the step-by-step instructions for making wagyu ribeye steak:
Generously rub both sides of the steaks with salt and pepper. Let sit 30 minutes or place into an air-tight plastic bag and refrigerate for 24 hours.
Remove your steaks from the fridge about 35 minutes before cooking to bring them to room temperature.
Preheat a 12-inch cast iron skillet over medium-high heat. Add your olive oil and heat it until it just starts to smoke.
Add your steaks to your hot pan and sear for 4 to 5 minutes on each side, or until the internal temperature reaches 125 to 130 degrees F.
Remove your steaks from the heat and place them onto a clean cutting board or platter. Cover with foil and let rest for 5 to 6 minutes.
Hint: Allowing the steaks to rest after cooking allows the meat to reabsorb some of the juices, making it more tender and delicious!
How To Serve
Here are a few ways to serve wagyu steaks:
Be sure to check out more recipe ideas here on seeking good eats for more ideas on side dishes, desserts, or even cocktails!
Here are a few ways you can vary or make substitutions to this recipe:
Add fresh herbs such as rosemary or thyme to your pan when basting your steaks with butter. It adds extra flavor and aroma.
When rubbing your steaks ahead of time with spices, feel free to add whatever you like.
Spice it up by adding cayenne pepper, red pepper flakes, or even hot sauce to your rub.
Use this method for other proteins such as chicken, pork, or fish!
- Pulling your steaks out of the refrigerator ahead of time allows them to come to room temperature before cooking. The steaks will cook more evenly, allowing for a better sear and even cooking.
- Be sure to remove your steaks 5 minutes less than your desired final doneness. Cover with foil and let sit. The steak will continue to cook while sitting up to your preferred doneness.
- Use a meat thermometer to determine doneness. Medium-rare internal temperature is 130 to 135 degrees F, medium is 140 to 145degrees F, and medium-well is 150-155 degrees F.
How To Store
You could store leftovers in an air-tight container in the refrigerator for up to 3 days.
How To Reheat
Place your leftovers in the microwave long enough to heat the steaks through to a safe internal temperature from the refrigerator. Be careful not to overcook.
How To Freeze
I do not recommend freezing because all the moisture is drawn out once the steak is thawed. So when reheated, the moisture does not go back into the steak. This leaves it dry and chewy when reheated.
This steak is like a hybrid between a Japanese wagyu steak and an American ribeye steak. So it is super marbled with extra fat to make it juicy and tender, while the ribeye gives a delicious beef flavor.
Wagyu steaks are unique in the amount of fat marbling found in the meat. The cows that produce this kind of meat have particular genetics that produces more fatty acids. This is what makes this cut of meat so tender, juicy, and delicious!
More Steak Recipes
Want more steak ideas? Be sure to check these out:
- How To Grill A Ribeye Stea
- Grilling Filet Mignon
- Pan Seared Ribeye Steak
- Herbed Butter Steak (Simple Steak Recipe Grilled)
- Pan Seared Cowboy Steak
- Cube Steak in the Oven
- Crock Pot Cube Steak
- Mongolian Beef and Broccoli - uses sirloin steak
- Tender and Juicy Top Sirloin Steak Recipe
Wagyu Ribeye Steak
- 2 tablespoons olive oil
- 2 10 ounce wagyu ribeye steaks (1" thick)
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Generously rub both sides of the steaks with salt and pepper. Let sit for 30 minutes or place in an air-tight plastic bag and refrigerate up to 24 hours.
- Remove steaks about 30 minutes before cooking to bring them to room temperature.
- Preheat a 12-inch cast iron skillet over medium-high heat. Add olive oil and butter and heat until it just starts to smoke.
- Add the steaks to the skillet and sear for 4 to 5 minutes on each side or until the internal temperature is 5 degrees less than your desired temperature (for example, for medium-rare remove at 125 to 130°F.) See doneness chart below.
- Place the steaks on a clean plate or cutting board. Cover will foil and let rest 5 to 6 minutes. The temperature will continue to increase a few degrees reaching your desired doneness (medium-rare 130 to 135 degrees F)
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Add more cayenne pepper to increase spice level.
- TOP TIPS: Remove steaks 5 degrees less than your desired final doneness: the final cooking temperature for medium-rare is 130 to 135 degrees F, medium 140 to 145° F, and medium-well: 150 to 155° F
- SERVING SUGGESTIONS: Serve with a baked potato and a side of steakhouse creamed spinach or a blue cheese wedge salad. Also great topped with steak butter with garlic and herbs
Steak Doneness Guide
- Medium-Rare: 130 to 135 degrees F
- Medium: 140 to 145° F*
- Medium-Well: 150 to 155° F
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