Cooking the Perfect Ribeye
In terms of luxurious dining experiences, there’s really nothing quite like a perfectly cooked ribeye — especially one that’s American Wagyu. This famous cut is the perfect ratio of muscle-to-fat that gives you the juiciest, most flavorful steak possible.
Step 1: Season
For all of our cuts, we recommend seasoning with salt 3-4 hours prior to cooking. This will allow your steak to slightly sweat and reabsorb the liquid on the surface, bringing salinity to the interior of the cut. In simple terms, it keeps the moisture in the steak and will not dry out.
Step 2: Sear
Pull your steak out of the fridge one hour prior to cooking. We like to cook our ribeye in a cast iron skillet to get that perfect sear for a more consistent temperature all the way through, but tossing them on the grill to get that charred delicious flavor works just as well. For the cast iron technique, we recommending searing each side on high heat with tallow or clarified butter.
Step 3: Baste
Turn your heat to low/medium and add fresh thyme, garlic and butter. Tilt the pan toward you and vigorously baste each side of your steak for 1.5 minutes.
Step 4: slice and serve
Always allow your steak to rest before slicing so juices have time to reabsorb. Finish by drizzling your pan drippings over top of the steak and seasoning with salt and pepper or our delicious finishing seasoning.
The Perfect Ribeye
Ingredients
- 1 Black Hawk Farms 16 oz Ribeye
- 1 tbsp tallow
- fresh thyme sprigs
- 2 cloves garlic
- 3 tbsp unsalted butter
- 1 tbsp tallow
- salt & pepper
Instructions
- Pat the cut dry and heavily season with salt on both sides.
- Hard sear both sides on med/high heat in a cast iron or stainless pan with a small amount of fat (tallow preferred or clarified butter).
- Turn the heat to low/med and add in fresh thyme sprigs, 2 cloves of crushed garlic and 3 tbsp of unsalted butter.
- Once butter has rendered, tilt pan slightly towards yourself and with a large spoon slowly baste each side of the ribeye for 1.5 minutes each.
- Allow steak to rest for 5 min then slice the steak 3/4 inch thick.
- Drizzle with pan butter and season with salt and black pepper.