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wagyu ribeye steak covered in wagyu bacon bordelaise sauce next to glass of red wine and asparagus
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Wagyu Ribeye (with Wagyu Bacon Bordelaise Sauce)

Wagyu ribeye is a flavorful and juicy steak, marbled to perfection. Learn how to cook wagyu ribeye steak with a rich and decadent red wine wagyu bacon bordelaise sauce.
Course dinner
Cuisine American, French, Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 1327kcal
Author Aubrey
Cost $150

Equipment

  • Grill, large sauté pan or cast iron skillet, sauce pan, meat thermometer, fine mesh sieve or colander, whisk

Ingredients

Wagyu Ribeye

  • 4 lbs Ribeye (4 steaks)
  • 2 tablespoon Oil or Wagyu Beef Bacon Fat (per steak)
  • Salt (to taste), fresh ground black pepper (optional)

Wagyu Beef Bacon Bordelaise

  • 2 slices Wagyu bacon (and wagyu bacon fat from cooking)
  • 3 large cloves Garlic (finely minced or garlic pressed)
  • 1½ cups Bordeaux (or dry red wine of choice)
  • 1½ cups Beef Demi Glace (prepared, see notes) I recommend Minor's Brand
  • 6 sprigs Thyme
  • 1 Shallot (thinly sliced)
  • 1 large Carrot (chopped)
  • 1 Bay Leaf
  • Salt and Black Pepper (to your tastes)

Instructions

Wagyu Beef Bacon Bordelaise

  • Prepare your bordelaise sauce before you start cooking your steak as it will take some time to reduce.
  • Prepare demi glace according to product container. See notes below.
  • Note: Use a large sauté pan that is deep so you can cook your sauce in the same pan.
  • In large sauté pan, on medium high heat, cook wagyu bacon slices until fully cooked. Set wagyu bacon aside
  • Set wagyu bacon aside (on plate covered with a paper towel). Leave ¼ of the bacon fat in the pan and spoon ¾ of the bacon fat into a small bowl (set aside in refrigerator). You want your bacon fat to return to a solid state in the refrigerator.
  • Add shallot and carrot to wagyu bacon fat and cook until carrots start to soften. During the cooking process, if needed, you can add additional olive oil if you run out of wagyu bacon fat (amount can vary).
  • Add garlic, thyme and bay leaf. Cook for 1-2 minutes until fragrant but do not overcook garlic.
  • Add Bordeaux or dry red wine. Cook until liquid is reduced by half.
  • Using a fine mesh sieve, strain sauce to remove carrot, shallot, thyme and bay leaf. Add liquid back to pan.
  • Add demi glace and reduce until thickened.
  • Remove from heat and quickly whisk in remaining wagyu beef bacon fat. Season with salt to your taste.

Wagyu Ribeye

  • Preheat oven to 425°
  • Pat dry your wagyu ribeye with a paper towel. This will help the outside get a nice crust.
  • Season your wagyu ribeye with salt and pepper to taste.
  • In large sauté pan or cast iron skillet, heat oil or wagyu bacon fat until hot.
  • Do not overcrowd your steaks in the pan. Cook 1 or 2 at a time depending on the size of your pan.
  • Once oil or fat is hot, add your steak to the pan.
  • Sear for 3-4 minutes per side until each side has a golden brown caramelized crust.
  • Transfer to oven (in cast iron skillet or oven safe pan/baking sheet).
  • Cook in oven until internal meat temperature reaches your desired temperature (see notes for cook times).
  • Allow the steak to rest 5-10 minutes. During the resting time, the steak should continue cooking (called carryover cooking), this should bring your steak to your final desired cook time (see notes for cook times).°

Notes

FDA Recommended Cooking Times: FDA recommended cooking times for beef, pork, veal, and lamb roasts, steaks, and chops is at least 145° F (63° C), with a 3 minute rest time.
Wagyu Ribeye Cooking Temperatures: 
Rare Steak: remove at 118° F, allow to rest 5-10 minutes, serving temperature should reach 120° F.
Medium Rare Steak: remove at 125° F, allow to rest 5-10 minutes, serving temperature should reach 130° F.
Medium Steak: remove at 135° F, allow to rest 5-10 minutes, serving temperature should reach 140° F.
Medium Well Steak: remove at 140° F, allow to rest 5-10 minutes, serving temperature should reach 145° F.
Well Done Steak: remove at 150° F, allow to rest 5-10 minutes, serving temperature should reach 155° F.
Beef Demi Glace: Follow instructions on container to make demi glace. For example: Minor's Demi Glace (which I recommend) instructions are as follows:
• Bring 2 quarts of water to a rapid boil; turn off heat.
• Immediately add 1 (13.6 oz.) container of Sauce Concentrate.
• Mix with whisk until product is smooth and thickened.

Nutrition

Calories: 1327kcal | Carbohydrates: 27g | Protein: 115g | Fat: 76g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 2016mg | Potassium: 1314mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 11mg