Punta Wagyu Ranch
Reserve a Share

Ribeye, Japanese steakhouse style

Restaurant Wagyu is a thinner steak, seared, then sliced. Medium heat melts the fat. A smoking grill burns it.

Example sliced steak at a Japanese restaurant, pink in the center
Example dish, not a plate of our beef. LP3567 886023, CC BY-SA 4.0

Heat

Medium

Time

About 15 minutes

Skip this

Do not serve the whole ribeye to one person.

Unlike supermarket beef

  • Unlike supermarket beef, skip the oil, use a smaller portion, and put sauce on the side.

Before you start

  • A ribeye thaws overnight in the fridge.
  • Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Sharp knife, Instant-read thermometer.

What you need

  • 1 ribeye
  • Salt
  • Soy sauce
  • Wasabi, optional

Steps

  1. 1

    Salt the ribeye just before it goes into a dry skillet on medium.

  2. 2

    Cook about 3 minutes per side. If the fat smokes hard, turn the heat down.

    If the fat is smoking hard, the pan is too hot.

  3. 3

    Pull it at 145°F and rest 5 minutes.

  4. 4

    Slice it into strips, across the grain.

  5. 5

    Serve with salt, soy sauce, and wasabi on the side.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Japanese steakhouses often serve this pink, around 130 to 135°F. That is below the USDA number, which is 145°F plus a 3 minute rest.

In Japan / at home

In Japan, Teppanyaki: steak is cooked on a flat iron griddle in front of guests. In Japan, soy sauce is typically the only sauce offered.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. A dry skillet stands in for the iron griddle. Slice the steak after it rests. Wasabi is optional.

Serve it withRice, Soy sauce, Wasabi

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsSlice it. Plan 3 to 4 ounces a person. One ribeye often feeds two or three.

Pull temperature
Whole cuts 145 degrees and rest 3 minutes. Ground beef and organ meats 160 degrees.Steak and roast 145°FGround and organs 160°F

Then rest a steak or roast 3 minutes. Color is not a doneness test.

Where the thermometer goes
Put the thermometer in the center of the thickest part, not touching bone.Center, not the edge
Slice across the grain
Cut across the lines of the muscle, not along them.Cut across the lines you see in the meat
Dry pan, keep the fat

Supermarket beef: add oil, then drain the pan.

This beef: no oil. Leave the rendered fat in the pan.

Skip: A smoking-hot grill · A 12 ounce portion per person

Sources: USDA food safety, Wikipedia