Vermont Wagyu Ribeye with Caramelized Onions
Vermont Wagyu Ribeye is incredibly rich and flavorful. Just a little bit of caramelized onions as a topping rounds out a delicious meal!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 3 servings 1x
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 Vermont Wagyu ribeye steak
- 2/3 tsp salt
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 tbsp butter
- pinch of salt
Instructions
- Preheat oven to 400 degrees convection setting, or 425 conventional.
- Make the rub: Combine the teaspoon of garlic with the 2/3 teaspoon of salt. Rub into the ribeye steak, and let the sit on a plate at room temperature for 15 to 20 minutes.
- Sear the steak: Coat an oven proof skillet with oil spray. Heat on medium high. When skillet is hot, add the steak. Sear for 90 seconds, then turn steak over to sear on the other side for 90 seconds.
- Roast the steak: After searing the Wagyu ribeye on both sides, move the skillet to the oven. Roast for about 12 minutes for medium rare, check for doneness after 10 to 12 minutes. When the steak is done to your liking, let it rest for about 5 minutes as you finish the onions.
- Caramelize the onions: Heat the olive oil in a skillet on medium high. Stir in the onions with a pinch of salt. Cook on medium high for 5 to 10 minutes, stirring infrequently so that the onions will brown. When the onions have begun to brown nicely, add the butter to the skillet and lower heat to medium low. Cook for another 5 minutes until the onions are very soft and brown.
- Serve the steak: Slice the steak. Plate several strips of the steak, topped with the caramelized onions. Enjoy!
Notes
- We recommend serving the Vermont Wagyu ribeye medium rare, with an internal temperature of 130 to 135 degrees.
- You can stir any extra pan juice from cooking the steak into the pan with the caramelized onions for extra flavor.
Find it online: https://cookingchatfood.com/wagyu-ribeye/
