Mother's Day dinner shouldn't be complicated. What it should be is generous, flavourful and cooked with the best meat you can lay hands on. Restaurants across Perth will charge $95 a head for a Mother's Day set menu on Sunday 10 May 2026; you can serve something better at home for a fraction of the cost, in less than half an hour, if you start with a proper cut.
At THE BUTCHER BOX, our Wagyu ribeye is 300+ marble score, cut to 350 g portions, dry-aged 21 days, vacuum-sealed and delivered cold to your Perth door every Saturday. This recipe is the exact Mother's Day dinner we cook at home — a bright, herbaceous chimichurri cutting through the rich Wagyu marbling, served with roasted heirloom tomatoes and a big green salad. Total active cooking time: 25 minutes.
Why Wagyu ribeye for Mother's Day
Three practical reasons:
- Marbling — Wagyu ribeye has 2–3× the intramuscular fat of a standard Australian ribeye, which means it self-bastes during cooking. Almost impossible to overcook.
- Portion size — a single 350 g Wagyu ribeye is genuinely a "special occasion" portion. Two ribeyes feeds a family of four with sides.
- Cook time — 6 minutes total on the pan. Longer than that and you're wasting the fat.
For Mother's Day 2026, we recommend the Grill Master's Box (contains 4 × Wagyu ribeyes) or ordering 2 × Wagyu ribeyes à la carte from our beef range.
Shopping list
For 4 people:
The steak:
- 2 × Wagyu ribeye steaks, 350 g each (from THE BUTCHER BOX)
- Sea salt flakes
- Cracked black pepper
- 20 g unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
The chimichurri:
- 1 large bunch flat-leaf parsley, leaves and thin stems only
- ½ bunch fresh coriander, leaves only (optional)
- 4 cloves garlic, finely chopped
- 1 red long chilli, finely chopped (deseed for less heat)
- 1 tablespoon red wine vinegar
- 80 ml (⅓ cup) extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt flakes
- Freshly cracked black pepper
The sides:
- 500 g heirloom tomatoes, halved
- Olive oil, salt, pepper
- 200 g rocket
- Shaved parmesan — 50 g
- Lemon for dressing
Method
Step 1 — Make the chimichurri (10 min, done first)
The chimichurri needs to sit for at least 20 minutes for the flavours to meld — make it before you touch the steak. Finely chop the parsley and coriander (if using) by hand — a food processor makes the sauce muddy. Combine all chimichurri ingredients in a bowl, stir well, cover and set aside at room temperature.
Step 2 — Bring the steaks to room temp (45 min ahead)
Remove the Wagyu ribeyes from the vacuum-seal 45 minutes before cooking. Pat both sides completely dry with paper towel. Sit uncovered on a plate at room temperature. Wagyu needs to be at room-temp before it hits the pan or the marbling won't render evenly.
Step 3 — Roast the tomatoes (15 min)
Preheat oven to 200 °C fan-forced. Place halved tomatoes cut-side up on a baking tray, drizzle with olive oil, salt and pepper. Roast for 15 minutes until soft and slightly caramelised.
Step 4 — Season the steaks
Just before the pan goes on, season the ribeyes aggressively on both sides with sea salt and cracked pepper. Don't season too far ahead — the salt will draw moisture out and prevent the crust from forming.
Step 5 — Heat the pan — SCREAMING HOT
Place a heavy cast-iron skillet or stainless steel pan on the highest heat setting for 5 minutes. You want it smoking hot before the steaks go in. Add a small splash of neutral oil (grapeseed or canola) — the fat cap of the Wagyu will render out and do the rest.
Step 6 — Sear the steaks (6 min total)
Lay the ribeyes into the pan, fat-side down first if there's a visible cap. Sear undisturbed for 3 minutes — do not touch, do not press, do not lift to check. After 3 minutes, flip. Add the butter, smashed garlic and thyme sprigs to the pan. As the butter foams, use a spoon to baste the steaks continuously with the aromatic butter for 2–3 more minutes.
Step 7 — Check the temperature
For medium-rare (the ideal Wagyu doneness), the internal temperature should hit 52–54 °C. Use a probe thermometer if you have one. If you don't, use the finger test: the steak should feel firm but yielding, like the flesh at the base of your thumb when you touch your middle finger to your thumb.
Step 8 — Rest — 5 MINUTES MINIMUM
Transfer the steaks to a warmed board. Loosely tent with foil. Rest for 5 full minutes. The internal temperature will climb another 2–3 °C to 54–56 °C — perfect medium-rare.
Plating
Slice the ribeye against the grain in 1.5 cm strips. Fan onto warmed plates. Spoon over 2 tablespoons of chimichurri per person. Add the roasted tomatoes to the side. Serve the rocket-parmesan-lemon salad in a big shared bowl in the middle of the table.
Finish with a scatter of flake salt on the sliced meat.
Wine pairing
A single-vineyard Margaret River cabernet, a Great Southern shiraz, or if you're going lighter, a Frankland Estate isolation ridge riesling for the aromatics. Whatever you pour, decant it 30 minutes ahead — the room-temperature wine will match the room-temperature meat.
Ordering for Mother's Day 2026
Mother's Day 2026 falls on Sunday 10 May. The nearest Saturday delivery is Saturday 9 May. Order cut-off: Thursday 7 May 7pm.
Order options:
- Grill Master's Box — 4 × Wagyu ribeyes + tomahawks + burgers, feeds a bigger crowd
- Carnivore Collection — beef-focused, includes 2 × ribeyes plus a scotch fillet
- Build your own — add 2 × Wagyu ribeye 350 g as stand-alone
All Wagyu 300+ marble score, dry-aged 21 days, vacuum-sealed, delivered cold Saturday morning across Perth metro. Free delivery on every order.
