Wagyu Beef Ribeye Steaks
|10lbs. Approximately 1 inch thick.|
| Grades 7 and 8 available (Kobe Beef Grades)|
Sub-Therapeutic Antibiotic Free
Individually Vacuum Packed
Ribeye steaks are the quintessential steak, renowned for their intensely beefy flavor. Though it is tender, it is the preferred steak for people who consider flavor more important than tenderness, putting it on the other side of the premium steak scale from Kobe tenderloin filet steaks (which tend to have mild flavor and a more tender texture).
This wagyu beef (aka Australian kobe beef, kobe-style beef) is raised in Australia - descended from Japanese herds. It is from a breed of cattle specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu ribeye steaks are both more flavorful and more tender than those cut from conventional beef.
Keep your Kobe rib eye steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.
RECIPES & TIPS
Cook wagyu ribeye steaks as you would conventional beef ribeyes. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above