🥩 Japanese A4 Hyogo Wagyu Ribeye

🍽 Ingredients

• 🥩 1 Japanese A4 Hyogo Wagyu Ribeye (~0.8 inch / 2 cm thick, 200–250g)

• 🧂 Sea salt or flaky salt

• 🧈 Optional: small knob of unsalted butter

👨🍳 Instructions

• ⏱ Bring to room temperature: Remove steak from the fridge 20–30 minutes before cooking.

• 🧻 Prepare the steak: Pat dry, season lightly with sea salt. No oil needed.

• 🔥 Preheat the pan: Use a cast iron or heavy skillet over medium-high heat until very hot.

• 🍳 Sear the steak:

  • 0.8 inch thick steak: 1–1.5 minutes per side for medium-rare

  • Optional: add a knob of butter during the last 30 seconds for extra richness

• ⏳ Rest: Let steak rest 2–3 minutes to redistribute juices.

• 🔪 Slice and serve: Slice against the grain. Season lightly with salt if desired.

🥗 Serving Suggestions

• Simple sides: steamed vegetables, mashed potatoes, or rice

• Avoid heavy sauces — let the Wagyu flavor shine

• Take small bites to fully enjoy the buttery texture and rich flavor