If you’ve ever ordered a ribeye at a steakhouse and thought, “There’s no way I can make this at home,” this recipe is about to change that.

This American Wagyu ribeye proves that you don’t need complicated techniques or a long ingredient list to get restaurant-level results. The secret isn’t fancy seasoning — it’s the quality of the meat and letting it do what it’s meant to do.

This is the exact method I used in the video, and it’s the kind of dinner that makes a regular night feel special.

Why This Steak Works

American Wagyu is known for its incredible marbling, which means:

More flavor
More tenderness
Less effort required

The fat naturally renders and bastes the steak as it cooks, so even if you’re not a “steak expert,” you’ll still get juicy, flavorful results.

here’s what you’ll neeed

1 American Wagyu ribeye (about 1–1½ inches thick) I used Snake River Farms Wagyu Ribeye Steak
Kosher salt
Fresh cracked black pepper
1–2 tablespoons high-heat oil (peanut, canola, or vegetable)
2 tablespoons unsalted butter
2 garlic cloves, smashed
Fresh rosemary or thyme (optional)

Steakhouse Ribeye Method

1. Bring the Steak to Room Temperature

Remove the steak from the fridge about 30 minutes before cooking.
Pat it completely dry with paper towel. This is key for a good crust.

Season generously on both sides with salt and pepper. I love to let is sit for 5-10 minutes before searing.

2. Heat the Pan

Place a cast iron skillet over high heat until very hot.
Add the oil and swirl to coat the pan.

3. Sear

Lay the steak in the pan and do not move it.

Sear the first side for 2½–3 minutes, until a deep brown crust forms.
Flip and sear the second side for 2–2½ minutes.

If the steak has a fat cap, hold it upright with tongs and render it for about 30 seconds.

4. Butter Baste

Lower the heat to medium.
Add butter, garlic, and herbs.

Tilt the pan and spoon the melted butter over the steak continuously for 45–60 seconds.

5. Rest

Transfer the steak to a cutting board and let it rest for 8–10 minutes.
This keeps the juices inside the meat.

6. Slice & Serve

Slice against the grain and finish with flaky salt if desired.

Best Doneness for Wagyu

Medium-rare is ideal: 125–130°F
Remove the steak about 5°F before your target temperature. It will finish cooking as it rests.

What to Serve With It

For a classic steakhouse feel:

Creamy mashed potatoes
Roasted broccolini or asparagus

Simple sides keep the steak as the star.

Final Thoughts

This is the kind of steak you usually only get when you’re out to dinner — but once you make it at home, it’s honestly hard to go back.