• Wagyu Japanese Beef Ribeye Steak | ±300g
1 1

Wagyu Japanese Beef Ribeye Steak | ±300g

£45.00
£45.00
£45.00
Tax included.
Grade
Weight
What is GRADE?

  • WAGYU EXPERT

  • FROZEN

Why are steaks frozen?
Product Description
    • 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

    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.
    How to prepare your ribeye steak

    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 30–60 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!
    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.

    Wagyu Japanese Beef Ribeye Steak | ±300g

    • JAPAN | Kagoshima Prefecture

    Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.