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Wagyu Ribeye with Avacado Raita

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These Wagyu Ribeye steaks were cooked on a hot salt block!

Wagyu ribeye steak

Beef at it’s best!

When I first wrote about Himalayan salt block cooking, the salt blocks weren’t even available in the UK. I purchased mine in the US from one of those over priced LA cook shops. I may have paid over the odds, but I’ve loved having it.

When I returned to the UK, I learned that you could actually purchase the same thing from horse shops at a fraction of the cost. They’re called horse licks.

Wagyu Ribeye steaks

Cooking away!

Now UK cookery shops seem to be getting in on this new craze. I’ve seen them online for between £8.00 and £15.00 so be sure to shop around. I really recommend them. Himalayan salt blocks are fun! You can cook at the table making them ideal for dinner parties or just family nights in.

If using a salt block, you just need to heat it in a high oven for about an hour. Carefully remove it as it will be very hot. Let’s just say I cooked the two Wagyu ribeye steaks in about three minutes!

You could of course sear the steaks in a pan with a little olive oil over medium high heat.

This is a very simple recipe. I didn’t want any ingredients to take away from the luxury that is Wagyu beef! Wagyu ribeye steaks are so tender and mouthwateringly good. You can purchase Wagyu beef online from Alterative Meats.

wagyu ribeye steaks

Cooked to perfection!

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Yield: 2

Seared Wagyu Ribeye Steaks With Chunky Avocado Raita

Seared Wagyu Ribeye Steaks With Chunky Avocado Raita


  • 2 x 8oz Wagyu beef ribeye steaks
  • Juice of two limes (Plus more lime wedges for serving)
  • 1 ripe avocado - roughly chopped
  • 1 fresh red chilli pepper - finely chopped
  • 1 tomato finely chopped
  • 1 tablespoon Greek yogurt
  • Salt and pepper to taste (The salt block gives off a nice savoury flavour so you will not need to add much if any salt!)


  1. Squeeze the juice of one of the limes over the steaks and set aside while you make the avocado raita.
  2. Place the roughly chopped avocado, chilli, chopped tomato and the juice of the remaining lime in a mixing bowl.
  3. Mix and then season with salt and pepper to taste.
  4. Either heat a tablespoon of olive oil in a pan over medium high heat or use a heated salt block with no oil.
  5. Season the steaks with a little black pepper and sear on each side for about a minute for rare. Longer if you prefer your steaks more done
  6. Serve with the avocado raita and more lime wedges.

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Sunday 10th of February 2013

Hi, you might like to join the new cooking angels community and share your recipes to a good crowd on Twitter, Pinterest and FB. I love your recipes and think it would be awesome if you could join this new website. Check it out please :) - LOve your recipes. We need some more of your kind on the site :) curries - yeah! Gabriele

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