How to Prepare Wagyu Ribeye Steaks

There’s a reason why Wagyu ribeye steaks are considered the best around. This type of beef is flavorful, tender, and expensive, so it’s crucial to cook it mindfully to preserve its rich flavor.

What is Wagyu Beef?

The Wagyu beef industry is one of the most renowned and highly prized in the world. “Wagyu” refers to the Japanese style of cattle breeding that began in the early 1900s in Kumamoto Prefecture on the island of Kyushu. These cattle have been selectively bred for hundreds of years to produce highly marbled cuts of meat, so high in fat that they require special diets to avoid becoming overweight.

Marbling, the fat dispersed throughout certain cuts of meat, comes in two main types: intermuscular and intramuscular. Intermuscular fat is found between the muscles, while intramuscular fat is located within one muscle. More marbling results in better flavor and tenderness.

Wagyu is distinguished by its:

• Elevated levels of intramuscular fat
• Finely marbled meat
• Exceptional tenderness and texture
• Hormone-free production

What is Ribeye Steak?

A ribeye steak is cut from the beef tenderloin, located underneath the ribs. It’s one of the most expensive cuts of beef, known for its delicious flavor and soft texture, making it ideal for special occasions. Steak lovers highly value the marbling score of Wagyu ribeye.

Best Way to Cook Wagyu Ribeye Steaks

Start by selecting either traditional Japanese or Brant Lake Wagyu. Experts at Chophouse Steaks can help you choose the best option for your needs.

Seasoning

When seasoning Wagyu ribeye steaks, it’s important not to overdo it. Over-seasoning can mask the meat’s unique flavor, which is already delectable. Lightly season on all sides and let the meat’s natural taste shine through. Avoid salting too early, as this can draw out the juices, resulting in a dry steak.

Cooking Methods

There are two main ways to cook Wagyu beef at home: grilled or pan-seared.

Grilling

1. Preheat the grill to high heat and let it heat up for 10 minutes.
2. Sear the steak on both sides for three minutes each.
3. Move the steak to a cooler part of the grill and cook slowly until it reaches an internal temperature of 120°F (rare), 125°F (rare plus), or 130°F (medium rare).
4. Remove from the grill when done.

Pan-Searing

1. Heat a cast iron skillet on high until smoking hot.
2. Add one tablespoon of butter per side to coat the pan.
3. Add the steaks and cook 2-3 minutes per side for medium rare or 3-4 minutes per side for medium well/well done.
4. Remove from heat once the desired doneness is achieved.

Avoid cooking the steak for too long, as this can melt the marbling and ruin the flavor. Use a meat thermometer to ensure the steak is cooked to medium rare, retaining its juices. After removing from heat, cover with aluminum foil and let it rest for a few minutes to allow the juices to redistribute.

Serving Suggestions

Serve the steak with sides like steamed broccoli or green beans. Steam the vegetables first and then toss them in butter for a delicious accompaniment. Enjoy your perfectly prepared Wagyu ribeye steak!