Indulge in the epitome of summer's finest flavors with a succulent, expertly prepared beef steak.
While choices abound in the world of steak cuts, the ribeye emerges as the ultimate selection for its unrivaled flavor and exceptional value.
For this article, we decided to elevate our beef and prepare the delectable Wagyu ribeyes from our friends at Manhattan’s Booth Creek Wagyu. Wagyu, known as the world's most luxurious steak, comes from Japanese cattle and is famous for its incredible marbling. We're lucky to have some of America's finest Wagyu beef right here in our backyard, raised in the beautiful Flint Hills region.
Booth Creek Wagyu categorizes their beef based on a marbling, or the amount of intramuscular fat (IMF) present in the meat.
The higher the IMF content in the beef, the juicier and more tender it is. We have chosen the Booth Creek Wagyu Gold Label (16-24% IMF), Platinum Label (25%+ IMF), and their premium Reserve Label (40%+ IMF). Derived from 100% full-blood Wagyu beef, the Reserve Label is a carefully curated selection of beef with 40% IMF or higher.
While opinions and methods may vary among cooks, we would like to share our own tips for preparing the ultimate summer ribeye, the King of Summer.
- Booth Creek Wagyu Ribeye Steak
- Kosher salt
- Cooking oil (Booth Creek Wagyu's pure beef tallow recommended)
- Remove the steak from its packaging and pat it dry with paper towels.
- Generously season the steak with kosher salt. Kosher salt is a medium-grained salt that penetrates the muscle throughout with good flavoring, allows for proper coverage of the steak without making the meat overly salty, and helps to form a golden-brown crust upon searing.
- Allow the steak to come to room temperature by letting it sit out for about an hour. This process, called tempering, ensures even cooking. If your steak is still cold when it hits the hot cooking surface, it can cause the muscle fibers to tense up and cause uneven cooking. We tempered these steaks for an hour.
- Fire up your cooking method of choice, setting the temperature to high. We are using a Blackstone outdoor griddle.
- Add cooking oil to the cooking surface. Booth Creek Wagyu's pure beef tallow is recommended for its enhanced flavor.
- Place the steak on the cooking surface, ensuring it is centered on the heat source and lying flat.
- Set a timer and flip the steak every minute until it reaches your desired internal temperature. Use a temperature probe to measure the doneness.
For Gold and Platinum labeled steaks, it took approximately six and a half minutes to reach a medium-rare temperature of 125 degrees Fahrenheit.
For Reserve labeled steaks, it took approximately four and a half minutes.
- Once the steak reaches your preferred doneness, remove it from the heat and let it rest for at least 10 minutes. Resting allows the juices to redistribute, resulting in maximum juiciness.
- After the resting period, your perfectly cooked Booth Creek Wagyu ribeye steak is ready to be enjoyed.
- Slice and serve. Bon appétit!
All three steaks were absolutely fantastic, but the Reserve Label was probably the best bite of ribeye steak we’ve ever had. It truly melts in your mouth. Due to the high IMF content, it was tough to eat too much of it, which is okay — that just ensured we had leftovers!
Give Booth Creek Wagyu a try today! 519 McCall Rd, Manhattan, KS
Booth Creek Wagyu Ribeyes
- Gold Label: Buttery with a hint of traditional beefy flavor. Intramuscular fat percentage of 16-24%
- Platinum Label: Rich, buttery, and tender. Intramuscular fat percentage of 25%+
- The Reserve Label: Limited & carefully curated selection of 100% Fullblood Wagyu beef, with 40% intramuscular marbling or higher.
All three labels of Booth Creek Wagyu steaks were absolutely fantastic, but the Reserve Label was probably the best bite of ribeye steak we’ve ever had. It truly melts in your mouth. It is unlike anything you've ever had before. It tastes like gold!