Wagyu Steak
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!
- Prep time
- 5 min
- Cook time
- 16 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 cloves of garlic, sliced
- 7 oz tub of Veal Demi Glace for the sauce
- 3 tbsp Whiskey or Bourbon
Instructions
- 1
Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks.
- 2
Gently place the steaks in the skillet. Leave untouched for 3 minutes to give a nice sear.
- 3
Using an offset spatula, gently flip the steak over.
- 4
Add the fresh herbs to the pan with the butter.
- 5
Once the butter begins to brown we are going to baste the steaks.
- 6
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.
- 7
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.