Australian Wagyu - Boneless Ribeye


  • 1 Australian wagyu boneless rib eye (1-1.5 lbs)
  • Salt
  • Pepper
  • Olive oil
  • Fresh herbs (such as thyme or rosemary)
  • Butter
  • Garlic


  1. Remove the Australian wagyu boneless rib eye from the refrigerator and let it come to room temperature for about an hour.
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. Season the rib eye generously with salt and pepper on all sides.
  4. Heat a cast iron skillet or oven-safe pan over high heat. Add a tablespoon of olive oil to the pan and swirl to coat.
  5. Sear the rib eye on all sides until a nice crust forms, about 2-3 minutes per side.
  6. Add some fresh herbs to the pan, such as thyme or rosemary, along with a few cloves of crushed garlic and a tablespoon of butter.
  7. Transfer the pan to the oven and roast the rib eye for about 8-10 minutes for medium rare, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature - 125 degrees Fahrenheit for rare, 135 for medium rare, and 145 for medium.
  8. Remove the rib eye from the oven and let it rest for at least 5 minutes before slicing.

When serving the Australian wagyu boneless rib eye, slice it against the grain and serve it with a drizzle of the pan juices and some roasted vegetables or a simple salad. The rich, buttery flavor of the beef will speak for itself.