Dry-Aged Wagyu Ribeye with Charred Scallion Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, tender dry-aged wagyu ribeye steak seared to perfection and topped with a bright, savory charred scallion butter. This American-inspired beef recipe, ready in about 20 minutes, pairs dry-aged wagyu ribeye 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.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 850 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the 16 oz dry-aged wagyu ribeye steak from the refrigerator and pat dry with paper towels. Generously season both sides with 1 tsp salt and 1 tsp black pepper.
  2. Step 2: Finely chop 3 scallion stalks. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the scallions and 1 minced garlic clove, cooking for 2-3 minutes until scallions are charred and fragrant. Remove from heat and stir into 4 tbsp softened unsalted butter, mixing well to combine. Set aside.
  3. Step 3: Heat a cast iron or heavy skillet over high heat until smoking hot. Add the seasoned steak and sear for 3-4 minutes on each side for medium-rare, or until a rich crust forms and internal temperature reaches 130°F. Remove steak and let rest for 5 minutes.
  4. Step 4: While the steak rests, dollop the charred scallion butter on top so it melts over the warm meat. Serve immediately.

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