Home Cooking

Rib Eye Wagyu Steak

Wagyu ribeye tonight. First time in a long time I've been intimidated by meat.


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Home Cooking 10

Wagyu ribeye tonight. First time in a long time I've been intimidated by meat.

alanbarnes | Aug 9, 2008 01:10 PM

So I picked up some Wagyu ribeyes for tonight's dinner. And although I've cooked more than my share of beef, this is the first time with anything of Japanese ancestry. The cost of these steaks and the extent to which I've hyped them to the family has me a little nervous about getting it just right. So before introducing the meat to the heat, I wanted to seek input from fellow 'hounds about any tips, tricks, or pitfalls for cooking and serving Wagyu.

The steaks are about 3/4" thick and very heavily marbled. The tentative plan is to salt them, let them come up to room temperature, then cook them on a very, very hot cast iron griddle.

Will the extra fat make the steaks cook more quickly? Does it change the way the "poke test" results feel (in other words, does a medium-rare Wagyu steak have the same springiness as a medium-rare ordinary steak)? What about doneness--is medium-rare okay, or would it be better to stick to rare, or even black and blue?

Planned sides are steakhouse retro: creamed spinach, ginger-glazed carrots, and baked potato with sour cream and chives. And I'm thinking about opening an '04 Ch. Bernadotte.

Any information, suggestions, or comments are greatly appreciated.

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