Wagyu British Beef Ribeye Steak | ±250g, ±400g

Wagyu Ribeye Steak - Pan or Barbecue

±250g or ±400g. Defrost 7–8 hours for the 250g, 10 hours for the 400g.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours for the 250g, or 10 hours for the 400g. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 40 minutes before cooking, or an hour for the 400g. A cold core gives you a grey band under the crust.

3. Dry and season
Pat every surface completely dry. Season generously with fine sea salt. Hold the pepper until after. It burns in a hard sear.

4. Render the fat edge first
Heat a heavy pan for 3 to 4 minutes. Stand the steak on its fat edge, holding it with tongs, until that edge is bronzed and the pan has a film of rendered fat. Two minutes or so. You need no other oil.

5. Sear
Lay the steak flat in its own fat. 2½ to 3 minutes a side for the 250g, 3½ to 4 for the 400g. Turn once. Expect smoke. This is the most heavily marbled steak in the range.

6. Pull at 52°C
Medium rare. The marbling renders through the muscle at this temperature. Past medium it runs into the pan and the steak dries from the inside.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly. Steam softens the crust.

8. Find the cap before you slice
The crescent of muscle around the outside, separated by a seam of fat, is the spinalis. It is the best eating on the steak and its grain runs differently from the eye. Cut it away, then slice both parts across their own grain at 1cm.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7-8 hours for the 250g, or 10 hours for the 400g. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.