Australian Wagyu BMS 8-9 Boneless Ribeye Recipe

Here is a recipe for cooking Australian Wagyu BMS 8-9 Boneless Ribeye to a perfect medium rare:


  • 1 Australian Wagyu BMS 8-9 Boneless Ribeye, about 2-2.5 lbs
  • Salt and pepper
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary


  1. Remove the Australian Wagyu BMS 8-9 Boneless Ribeye from the refrigerator and let it sit at room temperature for 30-45 minutes before cooking.

  2. Preheat your oven to 400°F (200°C).

  3. Season the ribeye generously with salt and pepper on all sides.

  4. Heat a large cast iron skillet over high heat. Add canola oil and let it get hot, but not smoking.

  5. Add the ribeye to the skillet and sear for 2-3 minutes on each side, until a golden-brown crust forms.

  6. Add the unsalted butter, garlic, thyme, and rosemary to the skillet.

  7. Spoon the melted butter over the ribeye to baste it. Continue to baste for 1-2 minutes.

  8. Transfer the skillet to the preheated oven and roast for 6-10 minutes, or until the internal temperature of the ribeye reaches 130°F (54°C) for medium rare.

  9. Remove the skillet from the oven and let the ribeye rest for 5-10 minutes before slicing.

  10. Slice the ribeye against the grain into 1/2 inch thick slices.

  11. Serve the ribeye with your favorite sides and enjoy!

Note: Cooking time may vary depending on the thickness of the ribeye and your desired doneness. It's best to use a meat thermometer to ensure that the internal temperature reaches 130°F (54°C) for medium rare.