Wagyu Steak Tacos

Directions:

1. Prepare the ribeye. Let the steak sit out briefly before cooking. Pat it thoroughly dry and season both sides with salt and pepper. No marinade is necessary—the ribeye's marbling provides plenty of flavour.

2. Make the lime sauce. Combine the mayonnaise, sour cream or yogurt, lime juice, smoked paprika, garlic powder and salt. Mix until smooth, then refrigerate until serving.

3. Sear the steak. Heat a heavy skillet until hot. Sear the ribeye, adjusting the heat as needed to develop a golden-brown crust while cooking it to your preferred doneness. Because ribeye contains more fat, avoid adding much oil. Add the garlic and herbs toward the end for extra aroma.

4. Rest and slice. Rest the steak for around 5 minutes, then slice thinly against the grain. If there are particularly large pieces of fat, trim them to your preference.

5. Warm the tortillas. Heat the tortillas in a dry pan until soft and lightly toasted.

6. Assemble the tacos. Spread the lime sauce over each tortilla. Add shredded cabbage, sliced Wagyu ribeye, pickled onions and fresh coriander. Finish with another drizzle of sauce and a squeeze of lime.

For the creamy lime sauce

• 4 tbsp mayonnaise

• 2 tbsp sour cream or Greek yogurt

• Juice of ½ lime

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• A pinch of salt

Ingredients:

For the steak

• 1 pack Wagyu Prime Ribeye Steak (approximately 270–300g)

• Salt and freshly ground black pepper

• 1 small garlic clove, lightly crushed

• 1–2 sprigs of fresh thyme or rosemary

• Neutral oil, only if needed

For the tacos

• 6 small flour or corn tortillas

• ½ small red cabbage, finely shredded

• ½ red onion, thinly sliced

• Fresh coriander

• 1 lime, cut into wedges

• Pickled red onions (optional)

Shop the Ribeye Steak