About the Recipe
This Wagyu rib eye steak recipe is tender and juicy and seared to golden brown perfection, and topped with garlic butter and herbs. The simple recipe tastes like it came from a fancy restaurant.
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1.5lb rib eye steaks, can be boneless or bone in
1 tablespoons neutral flavored oil (safflower oil, canola oil, grapeseed oil or peanut oil)
kosher salt and black pepper to taste
2 tablespoons butter
2-3 garlic cloves smashed
1-2 sprigs fresh rosemary
Let the ribeye steak sit at room temperature for 20 minutes.
Season the steak on both sides with salt and pepper to taste.
Heat a heavy pan such as a cast iron skillet over high heat.
Add the oil to the pan. Place the ribeye in the pan in a single layer.
Cook for 4-5 minutes per side or until deep golden brown.
Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.