Wagyu Ribeye Beef Steak with Gremolata

Recently I was gifted Wagyu beef from first light farms.  Believe it or not I have never eaten Wagyu before…but let me tell you that this beef was some of the best that I have ever had. Not only was it so easy to cook, but the taste was incredible.  It was so tender and juicy. Plus, First Ligh Wagyu cattle are grass fed with no GMO’s and no antibiotics. Honestoy, I can’t wait to order more.  My family went crazy for all the meats.

For this meaI, I use their Wagyu Beef Ribeye Steak.  I topped the steaks with my gremolata and served with roasted potatoes.  It was such a light and delicious meal.  

Wagyu Ribeye Beef Steak with Gremolata

4 garlic cloves roasted (mashed)

8 tablespoons of fresh parsley (chopped)

5 tablespoons of non pareil capers or caper berries(chopped)

3 Tbsp. Lemon zest 

¼ cup Fresh lemon juice

1/2 cup Extra virgin olive oil. 

1 tsp. Salt

4 Wagyu Ribeye Steaks (8oz. each) – Or a steak of your choice – room temperature

6 tbsp. Butter

4 Sprigs of thyme

First, roast the garlic. Preheat your oven to 400°. Take the outer layer off the garlic bulb, keeping it intact. Cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Brush with olive oil and put on a baking sheet. Cover the bulb with a small piece of aluminum foil.  Place in the oven and cook for about 30 minutes until the garlic is browned and mushy. Remove the garlic from the oven and cool. Take out 4 cloves and mash them. Reserve the rest of the garlic for another use. You can store this garlic in a little olive oil in the refrigerator for future use.

In a bowl, add the garlic, the parsley, the capers, lemon zest, lemon juice, the olive oil and salt. Mix well and let stand at room temp for a few hours so all the flavors can come together.  This can be made well in advance and kept in the refrigerator. 

In the meantime, heat a cast iron pan to medium/high heat. Add in 3 tbsp. butter and 2 sprigs of thyme.  While the butter is melting, season your steaks well on both sides with salt and pepper.  Add your steak to the pan.  My cast iron can fit two steaks at a time. Cook on one side for about 5 minutes and then flip. Baste the steaks with the butter while they cook for another five to 6 minutes. The internal temp should be around 145 degrees.  Take the steaks out of the pan to rest and repeat the process for the other two steaks. Slice the steak and top with the gremolata.

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