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A Wagyu ribeye steak on a cutting board with wasabi, ponzu sauce, salt, green onions, and a knife.

Wagyu Ribeye Steak Recipe

  • Author: Mike Vrobel
  • Total Time: 1 hour 4 minutes
  • Yield: 3 servings 1x


How to Cook Wagyu Ribeye Steak. Gorgeous fatty Wagyu ribeye is best when pan-seared quickly on the stovetop.


  • 1 boneless Wagyu ribeye steak, cut ½-inch thick (about 10 ounces)
  • 1 teaspoon Diamond Crystal Kosher salt (or ¾ teaspoon fine sea salt)
  • ½ teaspoon vegetable oil (to grease the pan)

Accompaniments (For Dipping)

  • Wasabi
  • Flaky sea salt (Maldon or another fancy fleur de sel)
  • Ponzu sauce
  • Teriyaki sauce


  1. Salt the steak an hour ahead: One hour before cooking, remove the wagyu ribeye from the refrigerator, pat it dry with paper towels, and season it evenly with salt. Let the steak sit at room temperature until it is time to sear to dry brine the steak with the salt. (You can salt up to two hours in advance. But, if you can't salt at least 45 minutes before, don't pre-salt the steak. Salt the steak right before cooking. It needs about an hour for the dry brine effect.)
  2. Preheat the pan: At least 30 minutes before cooking, put a cast iron skillet in an oven and heat at 400°F to get the pan ripping hot. (If you're using a stainless steel-clad aluminum pan, preheat for at least 20 minutes.)
  3. Cook the steak: Move the skillet from the oven to the stovetop and turn the burner to medium-high heat. (Carefully! The pan is hot!) Put the steak in the pan and sear without moving for about 2 minutes, until browned on the bottom. Flip the steak, and sear for about 2 minutes, until browned on the bottom or until the center of the steak reads 130°F on an instant-read thermometer. (Getting a reading on a 1/2-inch thin steak is difficult.) Immediately move the steak from the pan to a serving plate.
  4. Rest and serve: Rest the steak for 5 minutes, then serve, and enjoy! (I slice the steak into bite-sized pieces and give each one a little sprinkle of flaky salt, a little wasabi, or a dip in ponzu sauce.)



Stovetop preheating: If you don't want to use the oven, preheat a cast iron skillet on the stovetop over medium-high heat for 15 least. If you're using a stainless steel-clad aluminum pan, you can preheat on the stovetop, and it will only take 5 minutes of preheating.

  • Prep Time: 1 hour
  • Cook Time: 4 minutes
  • Category: Sunday Dinner
  • Method: Pan-searing
  • Cuisine: Japanese

Keywords: How to Cook Wagyu Ribeye Steak, Cast Iron Wagyu Ribeye Steak Recipe