Australian Wagyu Beef Ribeye Steak

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.

To cook the perfect Wagyu steak, follow these simple steps:

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 – 57°C for medium-rare doneness

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

Doneness Guide

1. Rare: 49 – 52°C
2. Medium-rare: 54 – 57°C (recommended)
3. Medium: 60 – 63°C

To savour good Australian Wagyu without the hassle of cooking, visit Ristorante Luka.