Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil ((extra virgin))
  • 8 oz wagyu ribeye steak
  • 1/2 Tbsp steak seasoning ((see recipe or use your favorite brand))
  • 1 Tbsp butter
  • 2 garlic cloves ((optional, peeled and left whole))
  • fresh herbs ((optional, rosemary and thyme are my first choice))

Instruction

  • Bring a medium to a large skillet or frying pan to medium-high heat with the olive oil, making sure that it is really HOT before you place your steak(s) in the pan.
  • Season the wagyu steak side facing up with my steak seasoning, using your fingertips to press the seasoning in to set it firmly - season the fatty sides for extra flavor!
  • Place the steak in the pan, seasoned side down, and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1" thick, cook the first side for 3-4 minutes, if it is 1 1/2" thick let it cook for about 5 minutes (for medium-rare).
  • Turn the steak and cook for the same amount of time, depending on the steak thickness ( 3-4 minutes for 1" thick steak, or 5 minutes for a 1 1/2" thick steak ). The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C).
  • Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak (basting or 'arroser') while you finish cooking.
  • Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.