Japanese Wagyu Ribeye on a Soapstone

Tips / Suggestions

• If you don’t have a soapstone, that’s fine. A stainless steel pan or cast iron can be a great substitute.

• Do NOT cook over a direct flame. Because of the high fat content, you’ll most likely create a fireball to go with your burnt steak.

• Again, do NOT use any kind of oil or butter to cook the steak with. Due to the high fat content in the steak, the fat will melt out very quickly and act as a cooking oil.

• You don’t need anything but salt and pepper. You can actually just use salt if you prefer, but don’t add any kind of steak seasoning or something similar. You want to taste the natural flavor of the wagyu as much as possible.

• Feel free to cook slices of the steak to different internal temperatures (if you’re ok with that). I’ve tried it nearly raw and medium rare. Both are great and offer different flavor profiles in my opinion. The quality of the meat is just amazing.

Japanese Wagyu Ribeye on a Soapstone

Recipe by BacusBBQ

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

kcal

Japanese wagyu ribeye with salt / pepper and quickly seared on a soapstone is so delicious you won't want to share.

Ingredients

• 1 1 ribeye of Japanese wagyu (roughly 1'' thick)

• 1 tsp 1 salt

• 1 tsp 1 ground pepper

Directions

• Lightly season both sides of the ribeye with salt and pepper. Set aside.
• Heat your soapstone to 450-500 degrees F. No oil is needed.
• Place your steak on the stone and cook for 45 seconds to 1 minutes per side. Again, you won't need any oil. The abundance of fat within the steak will be plenty to cook with.
• Remove the steak from the stone and cut into 1/2'' to 3/4'' wide slices. Take these slices and add them back to the stone and cook for 20-30 seconds on each non cooked side.
• Remove the steak slices from the heat and dig in. No salt, sauce, or anything else needed. You'll be amazed how buttery and delicious it will be!