Wagyu Chilean Beef Ribeye Steak | ±300g

Regular price: £39.00
Regular price: ~~£39.00~~
Sale price: £39.00

Tax included.

BMS 6-7 8-9

Weight ±300g

WAGYU EXPERT
EXCLUSIVE IMPORTER
FROZEN

Product Description

Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
BMS 6-7 & 8-9
1 steak of ±300g
Frozen
The picture shows a BMS 6-7

Chilean Wagyu Ribeye Steak

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.

How to prepare your ribeye steak

Ingredients:
• 300g Chilean Wagyu ribeye steak
• 1 tsp sea salt (or to taste)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 garlic clove (crushed)
• 1 sprig fresh rosemary or thyme (optional)

1. Bring the Steak to Room Temperature
• Take the steak out of the refrigerator at least 30–40 minutes before cooking.
• Let it rest at room temperature for even cooking.

2. Preheat the Pan
• Heat a cast-iron skillet or heavy pan over medium-high heat until very hot.
• Add 1 tbsp olive oil and swirl to coat the pan.

3. Season the Steak
• Generously season both sides of the steak with sea salt.

4. Sear the Steak
• Place the steak in the hot pan and sear for 2 minutes without moving it.
• Flip and sear the other side for another 2 minutes.
• Sear the edges by holding the steak with tongs for 30 seconds on each side.

5. Baste with Butter
• Reduce the heat to medium.
• Add butter, garlic, and rosemary to the pan.
• Tilt the pan slightly and continuously spoon the melted butter over the steak for 1–2 minutes.

6. Check for Doneness

Use a meat thermometer to check the internal temperature:
• Rare: 45–50°C (about 4 minutes total cooking time)
• Medium-rare: 50–55°C (about 5–6 minutes total)
• Medium: 55–60°C (about 7–8 minutes total)

7. Rest the Steak
• Remove the steak from the pan and let it rest for 5–7 minutes on a plate.
• This allows the juices to redistribute for a tender and juicy steak.

8. Slice and Serve
• Slice against the grain and serve immediately.
• Enjoy your perfectly cooked Chilean Wagyu ribeye steak!

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays	FREE on orders over £60 (£5.95 on smaller orders)
Saturdays	FREE on orders over £80 (£9.95 on smaller orders)

SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays	FREE on orders over £80 (£13.15 on smaller orders)
Saturdays	FREE on orders over £80 (£13.15 on smaller orders)

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.

CHILE | Los Lagos

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.

Wagyu Chilean Beef Ribeye Steak | ±300g

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