Dry-Aged Wagyu Ribeye with Charred Scallion Butter
A rich, tender dry-aged wagyu ribeye steak seared to perfection and topped with a bright, savory charred scallion butter. This american-inspired beef 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.
Ingredients
- 16 oz dry-aged wagyu ribeye steak
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp unsalted butter
- 3 stalks scallions
- 1 tbsp olive oil
- 1 clove garlic clove
Instructions
- 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.
- 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.
- 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.
- Step 4: While the steak rests, dollop the charred scallion butter on top so it melts over the warm meat. Serve immediately.
Frequently asked questions
How long does Dry-Aged Wagyu Ribeye with Charred Scallion Butter take to make?
Total time is about 20 minutes (10 min prep + 10 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 Ribeye with Charred Scallion 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 ribeye steak from drying out.
Can I substitute ingredients in Dry-Aged Wagyu Ribeye with Charred Scallion 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 Ribeye with Charred Scallion 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 Ribeye with Charred Scallion 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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