Wagyu steak is a delicacy. Incredibly tender meat with a buttery flavor and melt in your mouth texture. Here is how to make a Wagyu Beef Ribeye Steak at home!
- 2 18oz Wagyu Beef Bone in Ribeye Steaks about 1 inch thick (The Ribeye steaks pictured are Wagyu Bone in Ribeye from D'Artagnan -)
- 1 tbsp of Flaky salt (sel de Camargue is my favorite. Kosher salt also works well)
- 1/2 tbsp of olive oil
- 2 tbsp of unsalted butter
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
For the Sauce
- 2 cloves of garlic, sliced
- 7 oz tub of Veal Demi Glace for the sauce
- 3 tbsp Whiskey or Bourbon
*Wagyu steak needs little seasoning and not much fat added to the pan - the meat has such an intense flavor you want to keep - save the pepper rubs and spices for next time!
Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.
Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.
I suggest using a non-stick skillet ( I love this one from All Clad) for the Wagyu beef as you don't need a hard sear on the meat to add flavor. Be as gentle as possible with this steak!
Season your steaks with flaky sea salt on both sides.
- Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks.
- Gently place the steaks in the skillet. Leave untouched for 3 minutes to give a nice sear.
- Using an offset spatula, gently flip the steak over.
- Add the fresh herbs to the pan with the butter.
- Once the butter begins to brown we are going to baste the steaks.
- To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
- After about 3 minutes with the reverse side of the steak down, gently remove the skillet from the heat and place on a baking sheet.
Transfer the steaks to a baking sheet, making sure to put the rosemary and thyme back onto the top of each steak.
Allow to cook in the oven for about 10 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.
While the steaks are finishing in the oven make your demi glace sauce with the pan drippings.
Bring the heat up to medium-high under the skillet you used to cook the steaks.
Toss in the garlic slices and let brown for a minute before adding in the demi-glace.
Bring to a simmer and then add in the whiskey. Allow to simmer for a few minutes before removing from the heat.
Remove from the oven and let rest on the counter for 5 minutes. This is when the magic happens.
Serve! Drizzle the demi glace sauce directly over each steak.
*If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.
This technique of skillet/oven/resting also works beautifully with a New York Strip steak, T-bone steak or prime rib. I love bone-in steaks as they have so much flavor.
- Don't skip drying the meat - it is key to getting a good sear. If you have too much moisture on the steak it will literally boil the meat - not tasty.
- Make sure the skillet is really hot when you add the steak. Once you set the steak in the pan, leave it alone. Don't move it until it is time to flip it over.
- Never, ever, use the spatula to press down on the steak - you will squeeze all the juices out of it. For a well done steak just increase the cooking time.
- Don't skip the resting time. Steaks should always rest 5-10 minutes to become really juicy.
Keywords: wagyu steak, wagyu beef, bone-in ribeye, ribeye steak