Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter
A succulent dry-aged wagyu rib-eye grilled to perfection and topped with a smoky poblano butter that highlights bold Texas flavors. This american-inspired beef ready in about 35 minutes pairs dry-aged wagyu rib-eye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz dry-aged wagyu rib-eye steak
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp unsalted butter
- 1 large Texas poblano pepper
- 2 minced garlic cloves
- 1 tsp fresh lime juice
- 2 tbsp olive oil
Instructions
- Step 1: Preheat grill to high heat around 500°F. Season the 16 oz dry-aged wagyu rib-eye steak evenly with 1 tsp salt and 1 tsp black pepper on both sides.
- Step 2: Char 1 large Texas poblano pepper directly on the grill for 5-7 minutes, turning until the skin is blackened and blistered all around. Remove and place in a bowl covered with plastic wrap for 10 minutes to steam.
- Step 3: Peel the skin off the poblano, discard seeds, and finely chop the flesh. In a small bowl, combine 4 tbsp unsalted butter, the chopped poblano, 2 minced garlic cloves, and 1 tsp fresh lime juice. Mix well to create a poblano butter.
- Step 4: Brush the steak with 2 tbsp olive oil and grill for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove steak and let rest for 5 minutes.
- Step 5: Top the rested steak with a generous dollop of the charred Texas poblano butter and serve immediately.
Frequently asked questions
How long does Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry-aged wagyu rib-eye steak from drying out.
Can I substitute ingredients in Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dry-Aged Wagyu Rib-Eye with Charred Texas Poblano Butter?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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