WAGYU RIBEYE STEAK
Cooking a Wagyu ribeye steak in a cast-iron pan achieves the perfect sear and locks in those juicy flavours Wagyu Beef is famous for. For local Kingston and PEC customers, Otter Creek Farms (https://ottercreekfarms.ca) raises their own DNA-tested Wagyu cattle where marbling, tenderness, fat melting point and flavour are all guaranteed. Otter Creek Farms has also invested in state-of-the-art animal husbandry providing humane, stress-free handling of the cattle, necessary for Wagyu authenticity.
1 Wagyu ribeye steak, thick cut, bone out (about 1-1.5 inches thick)
Kosher salt and freshly ground pepper, to taste
1 tbsp Garlic EVOO
2 tbsp Butter EVOO
1 tbsp Rosemary EVOO (optional)
Take steak out of fridge for at least 30 minutes before cooking to allow it to come to room temperature. Pat steak dry with paper towel removing any excess moisture. Season both sides evenly with salt and pepper.
Preheat the cast iron pan on medium-high heat. There's no need to add extra fat before cooking given higher fat content. Be aware that it takes longer to preheat cast iron than a conventional pan. When it's barely smoking carefully place steak in pan until a nice crust forms, about 2-3 minutes. Note: Use your stove hood to vent any smoke or open window. Wagyu beef fat melts at a lower temperature than regular beef.
Turn steak to cook the other side, then reduce heat to medium. Move meat to one side of pan, then add Butter and Garlic extra virgin olive oils to the other side. You can add Rosemary EVOO at this time if using. Once the oils glisten, baste the seared side of the steak for a minute or two.
Cook rare to medium-rare until internal temperature reaches 110°. Remove from heat and place on cutting board. Let the steak rest, ideally for 5 to 10 minutes. The steak will increase in temperature to 125°-130°. Slice horizontally across the grain and serve immediately. Splash a robust EVOO if desired.
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