Tajima Wagyu Ribeye with Garden Fresh VeggiesSteven Raichlen
Tajima Wagyu Ribeye with Garden Fresh Veggies
- Yield: 2 generously, 4 normal appetites
For the Compound Butter:
- 1/2 cup unsalted butter, softened
- Zest of 1 lemon
- 1 shallot, peeled and finely diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh parsley
- Kosher salt and freshly cracked black pepper, to taste
For the Tajima Wagyu Ribeye:
- 1 Tajima American Wagyu ribeye steak (16 ounces)
- Kosher salt and freshly ground black pepper
For Serving (optional):
- Grilled fresh asparagus
- Rice pilaf
Prepare the Compound Butter
: 1. In a mixing bowl, combine the softened butter, lemon zest, shallot, thyme, sage, parsley, salt, and cracked black pepper. Mix well.
2. Roll the compound butter mixture into a log shape using parchment paper. Twist the ends and refrigerate until firm.
Grill and Smoke the Tajima Wagyu Ribeye
: 1. Preheat the Big Green Egg XL (or charcoal grill) to 250°F for smoking.
2. Generously season the ribeye with kosher salt and black pepper on both sides.
3. Place the ribeye on the cast iron grates, adding hardwood chunks for wood smoke.
4. Smoke until the ribeye’s internal temperature reaches 110°F.
5. Transfer the ribeye to a wire rack over a sheet pan to rest.
Sear the Ribeye
: 1. Increase the grill’s temperature by removing the diffuser plate and heating the cast iron grates.
2. Place the rested ribeye on the hot grates.
3. Grill for about 1 minute, quarter-turn, and cook another on the same side.
4. Flip the ribeye and repeat the grilling process for a total of 4 minutes.
5. Check the internal temperature; once it’s 135°F, the ribeye is medium-rare.
6. Remove the ribeye and place it on the wire rack.
Final Steps and Serving
: 1. Rest the ribeye for a few minutes, allowing the juices to redistribute.
2. Top the hot ribeye with slices of chilled compound butter.
3. Let the butter melt over the surface.
4. Serve the Tajima Wagyu ribeye with grilled asparagus and rice pilaf, if desired.