Recipes

Cast Iron Wagyu Ribeye with Garlic Butter Pan Sauce

by Clint Phelan

Prep Time: 20 Minutes

Total Time: 40 Minutes

Yield: 2 Servings

Intro

You don’t need a grill to cook a proper Wagyu Ribeye. All you need is a hot cast iron, some butter, and a little respect. This Wagyu Ribeye, made with top-quality Phelan Farms wagyu beef, is seared to perfection and finished with a rich pan sauce that brings steakhouse flavor straight to your stovetop.

Directions

Let your wagyu ribeye steaks come to room temp and season generously with salt and pepper.
Heat a cast iron skillet over high heat until it’s hot enough to make a drop of water dance.
Add oil, then place wagyu steaks in the skillet. Sear 3–4 minutes per side for medium-rare. Don’t mess with 'em—let the crust build.
In the last 2 minutes, add butter, garlic, and rosemary. Tilt the pan and baste the wagyu steaks with the melted butter.
Remove steaks and let rest while you make the sauce (optional).
For the sauce: lower heat, add broth and mustard to the skillet. Stir to loosen up all the flavorful bits. Simmer for a minute, then stir in a final tablespoon of butter.
Slice steak or serve whole with the pan sauce drizzled on top.
Serves: 2
Perfect for: At-home steak nights, date nights, or when the grill’s buried in rain and mud