Preparing A Wagyu Rib-Eye Steak

11 August 2015
 Categories: , Blog


Wagyu beef is a delicacy enjoyed by many, due to the marbling texture of the muscle and fat within. There is a distinct difference between the Wagyu breed's musculature, giving it an edge over other beef products when it comes to taste and texture. If you have decided to buy Wagyu beef for your restaurant or for personal cooking at home, you will need to pay close attention to cooking procedures to give your meal the best taste possible. When practicing and getting used to the Wagyu consistency, start by attempting to cook rib-eye steaks, as they cost less than other cuts. Here are some tips to use when cooking a Wagyu beef rib-eye steak.   

Materials You Will Need

  • Cast iron skillet
  • Kosher salt
  • Cracked black pepper
  • Paper towels
  • Pair of tongs
  • Aluminum foil

Searing The Rib-eye Steak

Before you cook your rib-eye in your stove, it will need to be seared via stove top to cut down on cooking time and to give it a crispy coating. Turn on your oven to 400 degrees Fahrenheit so it heats while you are searing. Put your flame on high heat to get the skillet warmed up. Wipe down your Wagyu rib-eye steak with a paper towel, making sure you do not leave behind any particles.

Sprinkle kosher salt and cracked black pepper on both sides of your Wagyu rib-eye steak for flavoring. Place on one side of your skillet and leave there for approximately 45-60 seconds without moving. Use your tongs to flip to the other side of your skillet and repeat. It is now prepared for the oven.

Cooking The Rib-eye Steak

Wagyu rib-eye steak is best served rare to medium-rare, making it a quick cut to prepare. Place your rib-eye inside your stove, directly on the rack inside. Let it cook for four minutes while the oven door is shut. Open the door and flip the Wagyu steak over to heat the other side for four minutes. Remove from the stove and place on a cooling rack. This allows the crispness of the exterior to remain.

Cover with aluminum foil and let the meat sit for five minutes. This helps the internal juices to disperse throughout the cut of meat, giving it the best flavor. Poke a small hole in the foil to allow steam to escape. After the five minutes have elapsed, move the rib-eye to a serving dish and place any side dishes next to the meat in a pleasing arrangement for presentation.