Smoked Wagyu Ribeye with Charred Shallot Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy dry-aged wagyu ribeye smoked slowly and topped with a rich charred shallot butter that melts into every bite. This american-inspired bbq & smoked ready in about 100 minutes pairs salt, ground black pepper, unsalted butter 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: 40 min Cook: 60 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 30 minutes before cooking to bring it to room temperature.
  2. Step 2: Preheat your smoker to 225°F using hickory or oak wood chips for a mild smoky flavor.
  3. Step 3: While the smoker heats, melt 1 tbsp olive oil in a skillet over medium heat and add 2 thinly sliced shallots. Cook for 8-10 minutes, stirring occasionally, until the shallots are deeply browned and caramelized. Remove from heat and let cool.
  4. Step 4: In a small bowl, combine 4 tbsp unsalted butter with the charred shallots and 1 tsp chopped fresh thyme. Mix well and set aside.
  5. Step 5: Season the ribeye evenly with 1 tsp salt and 1 tsp ground black pepper on both sides.
  6. Step 6: Place the ribeye on the smoker grate and smoke for approximately 45-60 minutes, or until the internal temperature reaches 125°F for medium-rare.
  7. Step 7: Remove the steak from the smoker and tent loosely with foil for 10 minutes to rest.
  8. Step 8: Slice the ribeye against the grain and top each portion with a generous spoonful of the charred shallot butter, allowing it to melt over the warm meat before serving.

Frequently asked questions

How long does Smoked Wagyu Ribeye with Charred Shallot Butter take to make?

Total time is about 100 minutes (40 min prep + 60 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 Smoked Wagyu Ribeye with Charred Shallot 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 salt from drying out.

Can I substitute ingredients in Smoked Wagyu Ribeye with Charred Shallot 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 Smoked Wagyu Ribeye with Charred Shallot 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 Smoked Wagyu Ribeye with Charred Shallot Butter?

American bbq & smoked 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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