Preparing an Australian Wagyu Ribeye steak with a marbling score (BMS) of 9 is an exquisite choice for a special occasion dinner, such as a “Marry Me” proposal. The high marbling score indicates a very high level of intramuscular fat, which provides incredible flavor and tenderness. Cooking such a premium cut requires a simple approach to highlight its natural qualities. Here’s how to create a memorable steak dinner that could indeed prompt someone to say, “Marry me!”
Ingredients:
- 1 Australian Wagyu Ribeye steak, BMS 9, approximately 1.5 inches thick
- Coarse sea salt, to taste
- Freshly ground black peppercorns, to taste
- 2 tablespoons high-quality olive oil or clarified butter
- 4 cloves of garlic, lightly crushed
- A few sprigs of fresh thyme
- A sprig of fresh rosemary
- 2 tablespoons unsalted butter
Instructions:
1. Prepare the Steak:
- Season: Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Season generously with coarse sea salt and freshly ground black peppercorns on both sides.
2. Cook the Steak:
- Heat the Pan: Heat a cast-iron skillet or heavy-based pan over high heat. Once hot, add the olive oil or clarified butter.
- Sear the Steak: Place the steak in the pan, and let it sear undisturbed for about 3 minutes, or until a golden crust has formed. Flip the steak carefully and sear the other side for an additional 3 minutes.
- Add Aromatics and Butter: Reduce the heat to medium. Add the garlic cloves, thyme, rosemary, and butter to the pan. As the butter melts, carefully tilt the pan and spoon the butter and herb mixture over the steak repeatedly for about 2 minutes. This basting process adds flavor and helps cook the steak evenly.
- Check Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Wagyu beef’s rich marbling means it can be enjoyed slightly more cooked than other beef without losing tenderness. Use a meat thermometer for accuracy.
- Rest the Steak: Remove the steak from the pan and let it rest on a cutting board or plate for about 10 minutes. Resting allows the juices to redistribute throughout the steak.
3. Serve:
- Presentation: After resting, slice the steak against the grain into thick slices. Arrange on a warm plate, spooning any resting juices over the top. You can garnish with a fresh sprig of rosemary or thyme for a touch of color.
- Side Dishes: Serve with simple, elegant sides that complement but don’t overshadow the steak. Consider roasted baby potatoes, steamed asparagus, or a light salad with a vinaigrette dressing.
4. Pairing:
- Wine: A high-quality steak pairs beautifully with a full-bodied red wine. A Cabernet Sauvignon, Shiraz, or Bordeaux would complement the richness of the Wagyu.
This Australian Wagyu Ribeye steak dinner, enhanced with fresh thyme, peppercorn, garlic, and rosemary, is designed to impress. The focus on high-quality ingredients and the care taken in preparation reflect the special nature of the occasion. Enjoy the meal and the memorable moments that accompany it!