Pan-Seared First Light Farms Bone-In Wagyu Ribeye

While we love the butter and rosemary approach, a high-quality steak like First Light Farms Wagyu ribeyes don't need much to be delicious—just heat, seasoning, and proper handling to let the marbling do the work. They are 100% grass-fed and grass-finished, 24/7 pasture raised and hormone & antibiotic free.

You can get the same steaks we used here and save 10% off with the code WENDY .

Ingredients (Serves 2-4)

• 2 First Light Farms bone-in Wagyu ribeye steaks

• Kosher salt or flaky sea salt, hand-ground

• Freshly cracked black pepper

• Garlic powder (optional)

• 2 tbsp high smoke point oil

• 2–3 tbsp unsalted butter

• 6-8 whole garlic cloves, lightly crushed

• 4-6 sprigs fresh rosemary

  
  

Instructions

Preparation

1. Remove steaks from the refrigerator and let rest at room temperature for 1 hour.

2. Pat dry thoroughly with paper towels.

3. Season generously with hand-ground salt, followed by black pepper. Optional: a light dusting of garlic powder.

Good coverage of salt and pepper not only enhances flavor—it promotes an even, crispy crust.

Heat the Pan

• Use a cast iron skillet if possible; otherwise, a high-quality heavy-bottom stainless or ceramic pan.

• Preheat over high heat for 5 minutes, until very hot

  
  

First Sear

1. Just before cooking, add oil to the pan.

2. Carefully place steaks away from your body into the pan.

3. Press down lightly with tongs to ensure full surface contact.

4. Sear undisturbed for 3 minutes.

   
   

Second Side + Aromatics

1. Lift and check for a deep golden-brown crust.

2. Flip (again, away from you), press down lightly.

3. Cook for 1 minute, then add butter, garlic, and rosemary.

4. Tilt the pan slightly—use a spoon to baste melted butter over the top of the steaks for 2–3 more minutes.

This timing yields rare plus to medium-rare, ideal for Wagyu.

Check Temperature

Use a fast instant-read thermometer inserted into the thickest part (near the bone but not touching it):

First Light Wagyu is best enjoyed at medium rare, where the marbling liquefies but the steak retains tenderness. (We love ours rare plus - about 125-130 degrees).

Doneness	°F (Internal Temp)	Description
Rare	120–125°F (49–52°C)	Cool red center
Medium Rare	130–135°F (54–57°C)	Warm red/very pink center (recommended for wagyu)
Medium	140–145°F (60–63°C)	Warm pink center
Medium Well	150–155°F (66–68°C)	Slight pink center
Well Done	160°F+ (71°C+)	Fully cooked (not recommended)

Rest and Slice

1. Transfer steaks to a cutting board and rest 4–5 minutes.

2. Cutting properly matters:

   • Locate the muscle grain (usually running slightly diagonally up the ribeye).

   • Slice against the grain, perpendicular to the visible lines.

   • Use long, smooth strokes, not a sawing motion.

   • Slice ½-inch thick for presentation, or carve to preference.

     
     

Ideal Serving

Plate immediately after slicing. Optionally finish with:

• Maldon salt flake

• Drizzle of high-quality olive oil (post-cooking only)

• Fresh cracked pepper

  
  

Serve with roasted potatoes or charred broccolini—something that doesn’t compete with the richness.

ABOUT THIS STEAK

This 4 Bone-in Ribeye has been graded marble score 4-5. This indicates the amount of marbling in it. MBS 4-5 flavor profile is classed as medium in regards to richness. Average weight is 5-6 pounds.

First Light Farms never compromises on quality. All of their Wagyu Beef is always:

• 100% grass-fed and finished

• Non GMO project verified

• Certified Humane

• No Antibiotics or added Hormones ever

• Raised on luscious, open pastures 24/7

Delivered FROZEN. Let thaw in the refrigerator or keep frozen.