Japanese Wagyu Beef Ribeye Steak

With a rib cap that is guaranteed to melt in your mouth, our Japanese Wagyu Beef Ribeye Steak from the Miyazaki prefecture well-known for its exceptional Wagyu, is rich in flavour and fat. Each piece of beef is between ½ to ¾ inches thick with a consistent marbling that keeps the whole steak moist and juicy — a must-have for steak lovers.

To ensure top quality, Japanese Wagyu beef are assessed based on colour, firmness and fat-to-meat ratio and graded by a letter (A to C) and a number (1 to 5), A being the most premium and 5 being the most marbled.

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

Step 1: Prep

• Take the Japanese 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 Japanese 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 Japanese Wagyu Beef Ribeye Steak
• Remove the steak at 54 – 57°C for medium-rare doneness
  

Step 4: Rest

• Transfer the cooked Japanese 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 Japanese 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 excellent Japanese Wagyu without the hassle of cooking, visit The Gyu Bar.