Wagyu Ribeye

The steak-lover’s steak: rich marbling, a tender cap and big beefy flavor.

The cut

Cut from the rib section. The ribeye has a center ‘eye’ plus the prized ribeye cap (spinalis), with generous marbling throughout. Boneless.

Flavor

Rich, buttery and deeply beefy. The marbling melts as it cooks and keeps the steak juicy.

How to cook

• Pat dry, then season generously with salt and pepper (ideally 40 minutes ahead or right before cooking).
• Grill or cast iron: sear hot, 3 to 5 minutes per side depending on thickness, then rest 5 minutes.
• Thick steaks: reverse sear. Cook at 250°F to about 120°F inside, then sear hard.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per steak, avg 0.84 lb (about 13 oz). Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.