Our Wagyu Ribeye is prized for its rich marbling, bold beef flavor, and juicy, tender texture. Cut thick and trimmed with care, this steak delivers a true steakhouse experience at home.

The generous marbling melts as it cooks, basting the meat from within and creating a deeply satisfying bite. This natural richness gives the ribeye its signature balance of flavor and texture, making it a standout choice for those who value a more indulgent cut.

For a complete experience, enhance the natural flavor with Jimmy P’s Seasoning Rub and finish with Hudson Valley Black Winter Truffle Butter for added richness.

Where This Cut Comes From:

The ribeye is cut from the rib section of the animal, an area known for exceptional marbling and flavor. Because this muscle is less worked, ribeye steaks are naturally tender and richly flavored.

Known for its balance of richness and tenderness, the ribeye is a go-to choice for steak lovers. Compared to leaner cuts like the Wagyu NY Strip Steak, the ribeye offers a more indulgent eating experience due to its higher fat content.

• Bring steak to room temperature before cooking
• Season simply to let the marbling shine
• Sear over high heat for a flavorful crust
• Rest before slicing to retain juices

Steak Temperature Guide

Use a meat thermometer and remove your steak from heat about 5°F before your target temperature, as it will continue to cook while resting.

• Rare: 120–130°F
• Medium-Rare (Recommended): 130–140°F
• Medium: 140–150°F
• Medium-Well: 150–155°F
• Well Done: 155–160°F+

For best results, let your steak rest for 5–10 minutes before slicing to allow juices to redistribute.

Good for:
Date nights • Entertaining • Steakhouse-style meals at home