Australian Wagyu Beef Ribeye Steak

What you are getting
Experience the perfect harmony of flavour and tenderness with our Australian Wagyu Beef Ribeye Steak, made from cattle raised on premium grain-fed diets in Australia’s pristine environments. With a marble score of MB 4/5, it is cut from the prized rib section, showcasing beautiful, even marbling that enhances juiciness and depth of flavour without overwhelming richness. Ideal for grilling, pan-searing, or slow-roasting, this ribeye offers a full-bodied, buttery mouth-feel with a soft, delicate texture.

For something richer, elevate your dining experience with the Australian Wagyu Beef Ribeye Steak with a marble score of MB 6/7 — a decadent cut known for its luxurious marbling, deep flavour, and melt-in-your-mouth tenderness. This ribeye showcases intricate fat marbling that renders beautifully during cooking, infusing the steak with rich, buttery notes and unmatched succulence. Ideal for grilling, pan-searing, or sous vide to medium/medium-rare perfection.

In Australian Wagyu grading, the Beef Marble Score (MB) indicates the level of intramuscular fat, ranging from 0 to 9+, with higher numbers signifying more marbling. This marbling directly impacts flavour, tenderness and overall quality of the beef.

How to cook the perfect Wagyu steak
Step 1: Prep
Take the Australian Wagyu Beef Ribeye Steak out from the refrigerator 30 – 60 minutes before cooking.
Defrost and bring it to room temperature to ensure even cooking.
Pat the steak thoroughly dry with paper towels.
Season generously on both sides and the edges with kosher salt and black pepper.

Step 2: Sear
Heat a cast-iron pan on high until smoking hot.
Because Wagyu is high in fat, oil is usually not required or use a tiny amount of high-smoke-point oil.
Sear the Australian Wagyu Beef Ribeye Steak for 1 – 2 minutes per side to develop a crust.
Press down on it with a spatula to ensure the best possible contact with the hot pan.
Use tongs to hold the steak on its side to render the fat cap for 15 – 30 seconds.

Step 3: Baste
Lower heat to medium.
Add butter, garlic and thyme to the pan, basting the steak as it cooks.
Use a meat thermometer and insert it into the thickest part of the Australian Wagyu Beef Ribeye Steak.
Remove the steak at 54°C – 57°C for medium-rare doneness.

Doneness Guide
Rare: 49°C – 52°C
Medium-rare: 54°C – 57°C (recommended)
Medium: 60°C – 63°C

Step 4: Rest
Transfer the cooked Australian Wagyu Beef Ribeye Steak to a cutting board.
Let it rest for 5 – 10 minutes to allow juices to redistribute.
Cover it loosely with foil to ensure the steak stays moist.

Step 5: Serve
Cut the Australian Wagyu Beef Ribeye Steak across the grain into ½-inch thick slices.
Skip the salt and crown your steak with delicious caviar for a luxurious final touch.

Where we recommend
To savour a good steak without the hassle of cooking, visit WILD/FIRE.