Wagyu Ribeye Steak Recipe

Steps

1. 1Wagyu Beef Bacon Bordelaise
2. 2Prepare your bordelaise sauce before you start cooking your steak as it will take some time to reduce.
3. 3Prepare demi glace according to product container. See notes below.
4. 4Note: Use a large sauté pan that is deep so you can cook your sauce in the same pan.
5. 5In large sauté pan, on medium high heat, cook wagyu bacon slices until fully cooked. Set wagyu bacon aside
6. 6Set wagyu bacon aside (on plate covered with a paper towel). Leave ¼ of the bacon fat in the pan and spoon ¾ of the bacon fat into a small bowl (set aside in refrigerator). You want your bacon fat to return to a solid state in the refrigerator.
7. 7Add shallot and carrot to wagyu bacon fat and cook until carrots start to soften. During the cooking process, if needed, you can add additional olive oil if you run out of wagyu bacon fat (amount can vary).
8. 8Add garlic, thyme and bay leaf. Cook for 1-2 minutes until fragrant but do not overcook garlic.
9. 9Add Bordeaux or dry red wine. Cook until liquid is reduced by half.
10. 10Using a fine mesh sieve, strain sauce to remove carrot, shallot, thyme and bay leaf. Add liquid back to pan.
11. 11Add demi glace and reduce until thickened.
12. 12Remove from heat and quickly whisk in remaining wagyu beef bacon fat. Season with salt to your taste.
13. 13Wagyu Ribeye
14. 14Preheat oven to 425°
15. 15Pat dry your wagyu ribeye with a paper towel. This will help the outside get a nice crust.
16. 16Season your wagyu ribeye with salt and pepper to taste.
17. 17In large sauté pan or cast iron skillet, heat oil or wagyu bacon fat until hot.
18. 18Do not overcrowd your steaks in the pan. Cook 1 or 2 at a time depending on the size of your pan.
19. 19Once oil or fat is hot, add your steak to the pan.
20. 20Sear for 3-4 minutes per side until each side has a golden brown caramelized crust.
21. 21Transfer to oven (in cast iron skillet or oven safe pan/baking sheet).
22. 22Cook in oven until internal meat temperature reaches your desired temperature (see notes for cook times).
23. 23Allow the steak to rest 5-10 minutes. During the resting time, the steak should continue cooking (called carryover cooking), this should bring your steak to your final desired cook time (see notes for cook times).°