• Wagyu Japanese Beef Ribeye Steak | ±300g
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Wagyu Japanese Beef Ribeye Steak | ±300g

£55.00
£55.00
£55.00
What is GRADE?
Grade
Weight

WAGYU EXPERT

FROZEN

  • Full blood Japanese Black Wagyu Beef (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • 1 steak of ±300g
  • Frozen
  • Serves up to 3 people
  • The picture shows a Grade A4

    Japanese Wagyu Beef Ribeye is unparalleled in the culinary world, celebrated for its extraordinary marbling and melt-in-your-mouth texture. Raised with meticulous care and traditional techniques, each ribeye cut boasts rich, buttery flavours that elevate any dining experience. Perfect for grilling or pan-searing, this luxurious beef promises a taste adventure that combines gourmet excellence with authentic Japanese craftsmanship. Enjoy the unique indulgence of this Wagyu Beef Ribeye, and savour the ultimate in beef quality.


    This steak at 300 grams is a great sharing option and can serve up to three people. Because of the richness of the meat, 100 grams will be sufficient for most people.

    Pan-Seared 300g Japanese Wagyu Ribeye Steak

    Ingredients:
    - 300g Japanese Wagyu ribeye steak (defrosted)
    - Salt (to taste)
    - Freshly ground black pepper (to taste)

    Equipment:
    - Cast iron or stainless steel pan
    - Tongs
    - Instant-read thermometer

    Instructions:
    1. Bring to Room Temperature
    Take the steak out of the fridge 30 to 60 minutes before cooking.

    2. Preheat the Pan
    Heat your pan over medium-high heat until very hot (200-220°C).

    3. Season the Steak
    Pat the steak dry with paper towels.
    Generously season with salt on both sides.

    4. Sear the Steak
    Place the steak in the pan and sear without moving for 1-1.5 minutes until a deep golden-brown crust forms.
    Flip and sear the other side for another 1-1.5 minutes.

    5. Render the Fat & Baste
    Turn the steak on its side using tongs and render the fat for 30-45 seconds.
    Optional: Tilt the pan and use a spoon to baste the steak with its melted fat.

    6. Adjust for Desired Doneness
    Rare (48-52°C): ~2 minutes per side
    Medium-rare (52-56°C): ~3 minutes per side
    Medium (56-60°C): ~4 minutes per side

    7. Rest the Steak
    Transfer to a plate and let it rest for 5 minutes before slicing to keep the juices inside.

    8. Slice & Serve
    Slice against the grain and enjoy!

    SHIPPING RATES (UK mainland only excl. Highlands)

     Orders over £75 Express By End of Day (Tues-Sat)  FREE
     Orders under £75 Express By End of Day (Tues-Sat)  £8.50
     Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
     Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


    Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
    We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

    Wagyu Japanese Beef Ribeye Steak | ±300g

    • Where Wagyu Began

    Kagoshima Prefecture sits at the southern tip of Japan. A landscape of active volcanoes, ancient cedar forests, and ocean air.
    This is where Japan's most celebrated Wagyu cattle are raised, under centuries-old breeding traditions that prioritise bloodline, feed, and patience above all else. The result is beef that has no equal.