How to Cook the Perfect Wagyu Ribeye
Wagyu is too good to overcook. Here's the foolproof method we teach every new member.
- Prep
- 50 min
- Cook
- 6 min
- Rest
- 8 min
- Total
- 1 hr 4 min
- Serves
- 1–2 servings
- Difficulty
- Easy
Internal temps
- Rare
- Pull at 115–120°F
- Medium-rare
- Pull at 125°F (finishes ~130–133°F)
- Medium
- Pull at 135°F
- Carryover
- Rises 5–8°F while resting
Method
- 1
Take the steak out of the fridge 45 minutes before cooking. Pat dry. Season generously with salt on both sides.
- 2
Preheat a heavy cast iron skillet over medium-high heat for 5 minutes. You want it ripping hot.
- 3
Add the Wagyu tallow. When it shimmers, lay the steak in away from you.
- 4
Sear undisturbed for 2.5 minutes. Flip once. Add herbs and garlic. Spoon the foaming tallow over the steak for another 2.5 minutes.
- 5
Pull at 125°F (medium-rare) — Wagyu carries more carryover heat than commodity beef. It'll climb 5–8°F resting.
- 6
Rest on a board for at least 8 minutes before slicing. Crack pepper just before serving.
Get this cut on repeat.
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