Overview

Our Akaushi Wagyu Ribeye is where boldness meets decadence. Cut from the primal rib section, this steak is
revered for its luxurious marbling, melt-in-your-mouth texture, and full-bodied beef flavor. The generous
intramuscular fat renders into a buttery richness that coats the palate and leaves a lasting impression.
Whether grilled, pan-seared, or reverse-seared, this cut performs like a showstopper every single time.

Flavor Profile

First bite: perfectly crisped sear with ribbons of marbled fat melting on contact.
Mid-palate: intense beef flavor layered with buttery, nutty, and slightly sweet undertones.
Finish: long, luscious finish that lingers like warm velvet on the tongue.

Pairs exceptionally with flake salt, truffle butter, or a red wine reduction. Serve with fire-roasted vegetables or
a silky potato purée for the ultimate dinner plate.

Best Uses

• Grill King: Sear over high heat for 2–3 minutes per side, then rest before slicing.
• Reverse-Sear: Oven-roast low and slow, then finish in a hot cast-iron pan for perfect doneness.
• Special Occasion Steak: Plate whole with a knob of garlic-herb butter and flake salt tableside.
• Bone-In Bravado: Choose the cowboy-style ribeye and slice it tableside for dramatic effect.

Cooking Tips

Allow the steak to come to room temperature before cooking. Aim for an internal temperature of 130–135 °F (54–57 °C)
for medium-rare. Rest 10 minutes under foil before slicing. Always slice against the grain, and consider a finishing salt
to enhance its naturally rich flavor.

Product Details

Raised on sprawling West Texas pastureland, our Akaushi Wagyu cattle are known for their calm temperament and
exceptional marbling. Each ribeye is hand-cut, flash-frozen, and vacuum-sealed at peak freshness, then delivered on dry ice
in a matte-black, gold-embossed pouch that sets the tone before the first sizzle ever hits the pan.