Kobe Japanese A5 Wagyu Ribeye with Schwank Grill

Kobe Ribeye

The ultimate steakhouse experience at home with Kobe Japanese A5 Wagyu Ribeye and the high-heat Schwank Grill.

Wagyu Ribeye


Kobe Japanese A5 Wagyu Ribeye with Schwank Grill


  • One 16-ounce Kobe Japanese A5 Wagyu Ribeye
  • Kosher salt
  • Freshly cracked black pepper
  • 2 to 3 tablespoons butter
  • 3 to 4 garlic cloves, peeled and smashed
  • Fresh thyme sprigs

Recipe Steps

1. Preparing the Schwank Grill: Set up the Schwank portable infrared grill and heat it up. The grill can reach temperatures up to 1500 degrees Fahrenheit.

2. Seasoning the Steak: While the grill is heating, season the Kobe Japanese A5 Wagyu Ribeye generously with kosher salt and freshly cracked black pepper.

3. Grate Adjustment:

  • – The Schwank grill has three heat settings: top, middle, and bottom.
  • – Once the grill is hot, set the grate to the bottom level.

4. Cooking the Steak:

  • – Place your seasoned Kobe A5 Wagyu Ribeye over the logo on the grate, which is in line with the burners.
  • – Push the grate back in and move it up to position your steak about an inch from the burner.
  • – If your steak is approximately three-fourths of an inch thick, cook it for 45 seconds on the top heat setting.
  • – Lower the grate to the bottom level, slide it out, flip the steak, and return the grate to the top setting.
  • – Cook for another 45 seconds. Adjust the cooking time if you have a thicker steak.
  • – Sear on each side for 90 seconds and then let it finish cooking at a lower level until your desired internal temperature is reached.

5. Creating a Compound Butter:

  • – While the steak is cooking, place a few pats of butter, smashed garlic cloves, and fresh thyme sprigs in the drip pan.
  • – The butter will melt and create a compound butter as the fat renders from the steak, combining with the steak drippings.
  • – Once your steak is done, give it a quick dunk into the flavored butter sauce that is perfumed with fresh thyme and garlic.

6. Resting the Steak: Let the steak rest for 5 minutes on a wire rack set over a sheet pan.

7. Serving:

  • – Slice the Kobe Japanese A5 Wagyu Ribeye into 1/2-inch strips.
  • – Serve the succulent and flavorful steak with the compound butter.