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Tajima Wagyu Ribeye with Garden Fresh Veggies

Tajima Wagyu Ribeye

Get ready for a mouthwatering treat with our Tajima Wagyu Ribeye. We’re talking a 16-ounce slice of perfection, seasoned just right, smoked to a sweet spot, and then grilled to a juicy medium-rare. To top it off, we’ve got this killer Compound Butter with lemon zest, shallots, and fresh herbs that melts all over, turning this ribeye into a flavor-packed sensation. You can throw in some grilled asparagus and rice pilaf if you’re feeling fancy, but either way, it’s a knockout dish that’ll make any meal feel like a special occasion.

Wagyu Ribeye


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Tajima Wagyu Ribeye with Garden Fresh Veggies

Recipe Notes

  • Yield: 2 generously, 4 normal appetites

Ingredients

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

Recipe Steps

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.