Wagyu ribeye steak is cut from the center part of the prime rib roast (that's where the 'eye' comes in).
It's about the juiciest and most flavorful steak you can find — a perfect balance — and when it's Wagyu… everything just gets more intense.
Wagyu Beef Ribeye Steak MS 4/5 (Australia - Approx. 350g)
Frozem Australian Wagyu Beef Ribeye Steaks
Full Blood Wagyu - Boneless
Vacuum Bag
Marble Score: 4/5
Feed: 300 Days Grain Fed
Brand: Sanchoku Wagyu
Weight: Approx. 350g
Origin: Australia
Halal Certified
Frozen Product
Note: The prices given are estimates, they may slightly vary based on the actual weight of your product.Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
