What’s Cooking: Grilled American wagyu ribeye steak
Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make grilled American wagyu ribeye steak.
Ingredients:
1 boneless American wagyu ribeye, 1½ inches thick
Kosher salt
Meat thermometer
2 ea. sprigs thyme
2 ea. sprigs rosemary
6 ea. sprigs of chives
Instructions:
1. Pat the steak dry.
2. Season generously with kosher salt on all sides, including the edges.
3. Let it sit uncovered for 45–60 minutes at room temperature, or Overnight in the fridge for the best crust (If refrigerated, take it out 45 minutes before grilling.)
4. Place the ribeye over direct high heat.
5. Sear for about 4 minutes per side or until the internal temperature reaches 125°F–128°F for medium rare
6. Remove the steak from the grill and rest it on a cutting board for 8–10 minutes.
7. Final temperature should land around 130°F–135°F.
8. Slice against the grain garnish with fresh herbs and serve as-is.
Tip: Since it’s American Wagyu, don’t overcook it. Pulling it at 125°F–128°F gives you a warm red center and keeps the fat rich without making the steak greasy.
