Chilean Wagyu Ribeye Steak BMS 6 – 7
Chilean Wagyu Ribeye is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked the delicious umami flavour is released and bastes the steak. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour. The marbling found in our Ribeye is second to none, proving to be the centrepiece.
Containing one ±300g steak, the Chilean Wagyu Ribeye BMS 6-7 is a tasty, bold steak. The marbling throughout this luxurious steak and the eye of fat accumulates into a flavour like no other. With the fork-tender steak ready to defrost and cook it is simple luxury like no other.
Our professional tips on how to cook a Ribeye are, bring the steak to room temperature 20 minutes before cooking. Liberally season the steak with Maldon Sea Salt and a little oil. Heat a heavy-based pan, cook the steak on either side for 3 – 5 minutes or until the eye of fat is starting to melt and turned a beautiful golden brown colour, and the meat is forming a stunning dark crust to it. After, remove from the heat and let rest for 10 minutes.