The Best Wagyu Ribeye Steak from Fellers Ranch®!
Last Updated 11/03/2022
Our Wagyu Ribeye is from the rib primal section; this part of the ribcage actually starts producing more intramuscular fat than most other areas of the cow, creating beautiful marbling for juicy steaks. This cut of Wagyu steak is perfect for anyone wanting to keep it classic as well as intensely flavorful and juicy.
Here's our favorite way to prepare our Wagyu Ribeye steaks!
- 2 tablespoons olive oil
- 8-ounce Fellers Ranch® Wagyu Ribeye Steak
- Generous portion of steak seasoning (pre-mixed, or you can use your go-to seasonings)
- 1 tablespoon butter
- 2 garlic cloves
- Fresh herbs (I recommend rosemary or thyme)
- Before cooking, place your ribeye on the counter and leave it until it is room temperature before cooking. This is a good habit to have when cooking steaks in general, as it allows the steak to cook more evenly.
- Heat your pan. Add 2 tablespoons of olive oil to your cast iron or cast iron skillet and heat until sizzling hot.
- Take desired steak seasoning and rub into both sides of the steak, making sure to get the seasoning on the sides of the steak too.
- Place your steak in the pan and leave it. Don't move the steak until you're ready to flip it (this gives it a caramelized perfection).
- Flip once the steak has desired crust, and continue cooking on the other side. Put 1 tablespoon butter in the pan, 2 garlic cloves, and fresh herbs if using. I recommend either rosemary or thyme. Once the butter has melted, drizzle it over your steak a few times at the end of the cooking process. Test internal temperature of 135-145℉, depending on desired doneness.
- Remove steak from heat and allow it to rest a few minutes. This allows the juices to redistribute. Remember, the steak will often continue cooking for a short time if left on the pan, so it's best to set it on a room temperature plate or carving board.
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