The Perfect Steak


25 m

I cooked a Miyazakigyu Bone-in A5 Wagyu Ribeye. Quite the mouthful. You simply cannot buy this cut of meat in the United States, and we believe this is the first video of its kind for that reason. This meat retails at $3,000 dollars. It has won the Wagyu olympics several times, and we've taken it and dry aged it for 100 days. Normally, nobody would do this given the loss you experience when dry aging something.



  • 1 ½ inch thick ribeye 
  • 1-2 Tbsp vegetable oil (any high heat cooking oil)
  • 4 Tbsp butter 
  • 2 sprigs of rosemary or thyme
  • 2 cloves of garlic
  • Kosher salt (to taste)
  • Pepper (to taste)



  1. Take your steak out of the refrigerator and pat it dry with paper towels to get the outside as dry as possible.
  2. Season generously with flakey white salt and pepper on both sides and the edges.
  3. In a cast iron pan on high heat, drizzle in your oil to coat the pan.
  4. Once the oil is smoking, place your steak in the pan and sear for about 2 minutes before flipping.
  5. At this point lower the heat to medium, throw your butter, rosemary, and garlic in the pan and let melt, careful to not let the butter burn.
  6. Tilt the pan towards you and use a large spoon to continually baste the brown butter over the steak at the top of the pan, placing your aromatics on top of the steak as you baste.
  7. After about 2 minutes, or when the steak measures 115°F internally, remove steak from the pan and plate on a cutting board and top with pan juices.
  8. Rest for 10 minutes, then slice and enjoy!

Pairs well with

White Truffle Sea Salt
Black Flakey Sea Salt

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