Ribeye Steak (Bone-In)

Want to experience the elevated buttery flavors of abundantly marbled Wagyu beef steak, then a Ribeye steak is what you are looking for. Also known as: beauty steak, delmonico steak, spencer steak, scotch filet or the entrecote. This is highly popular with restaurants and its customers. It is cut from the center of the prime rib roast and is highly marbled to melt in your mouth. This steak boasts tenderness and juiciness surrounded by “butcher’s butter.”   Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Grade: Prime

Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts. 

Good for:

Grill, Pan Sear, Sous Vide

Cooking:

Pan Sear:

• To experience the full buttery flavors of American Wagyu, avoid over seasoning and simply use salt and pepper.
• If pan-frying or grilling, cook over medium or medium-high heat for best results.
• If pan-frying, use a cast iron skillet for added sear and flavor.
• Rest Ribeye Steak for 5 minutes after cooking to allow juices to absorb (no need to rest steaks prior to cooking).

Grill 

• While grill is heating, remove the Ribeye Steaks from the refrigerator and season with salt and pepper on both sides. 
• Use an instant-read thermometer to monitor steak temperature and avoid over/undercooking.
• Only flip steaks once, about halfway to desired doneness.
• Let steaks rest about 5 minutes after removing them from the grill. 

Grilling Guidelines:

Grilling Time Guidelines (beefitswhatsfordinner.com)

Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface.