Wagyu Ribeye Steak With Cultured Lemon-Pepper Butter Cooking Guidelines
1. Once defrosted but still cold, open the packaging and simply remove the pat of butter from the surface of the steak. Place the butter in the freezer until the steak is done. Let the steak rest at room temperature for about an hour prior to cooking. Season your steak with salt before you cook to draw out excess moisture and ensure a rich brown crust.
2. Preheat the oven to 400ºF. We recommend using an oven-proof pan (like a cast iron) that can be transferred directly from the stove to the oven. In a very hot pan, heat canola oil. Sear evenly on all sides, about 4 minutes per side.
3. Place the cast iron skillet into the oven and cook for 10-12 minutes. Cook the steak to an internal temperature of at least 125ºF-135ºF depending on your preferred doneness, because it will continue to rise in temperature after leaving the oven.
4. After you cook the steak, remove it from the pan and let it rest off the heat for about 10 minutes to allow the juices to redistribute. Set your pan aside and do not discard any juices from the steak.
5. Once the steak has rested, heat your cast iron pan on the stove to medium heat. Place the pat of butter in the pan and swirl it around, flipping once, until it just melts completely. Slice the steak into medallions and ladle the butter sauce over the meat just before serving!
Pro Tip: Instead of making a sauce with the butter, you can also serve it as a compound butter, softened in the pan and placed on top of the steak. Place the cold pat of butter in the pan and swirl it around for about 5 seconds. Flip it over and swirl it around for another few seconds until the butter is soft but not melted. Place the softened butter onto the rested steak and pour any melted butter and juices in the pan over the top. Carve and serve!