4 Ribeye steaks
Ribeye. Rich. Reliable. Robust. Really, really, really good. Restaurants know it. Experts know it. You know it. We all know it.
Wagyu ribeye steak is cut from the center part of the prime rib roast (that’s where the ‘eye’ comes in.) It’s about the juiciest and most flavorful steak you can find — a perfect balance — and when it’s Wagyu… everything just gets more intense.
- Each order includes 4 boneless Ribeye steaks
- Average weight of each steak is around 16 ounces and 1.5” thick
- Wet aged for 56 days in own juices for ultimate moistness
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight/size of actual product may vary.
If you're looking to make neighbors, dogs, and anyone else downright jealous, the mouthwatering aroma of a ribeye on the grill will do the trick. Our 100% boneless 16oz Fullblood Wagyu Ribeye Steaks are robust and hearty in flavor—they really are a slice of heaven. Big enough to share, there’s one problem: they’re so good you won't want to. Ribeye is often considered to the best cut available at steakhouses and restaurants across the country, and our 100% Fullblood Wagyu Ribeye is no exception.
A ribeye steak would be the center part of a prime rib roast (hence the "eye"), meaning it is the juiciest and most flavorful of any steak you can find. Our 100% Fullblood Wagyu Ribeye Steaks features a variety of meat and fat profiles, making this steak more dynamic than other cuts and the intense marbling imparts a rich beef flavor and tenderness.
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Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
Ideal for the grill, it’s best seared over very high heat then cooked through at a lower temperature. Be careful though, due to it’s high fat content it is prone to flare ups, so be ready with tongs to move it to safety. Ribeye steaks will cook relatively quickly. Many people like this cut rare or medium rare.
Grill: Heat grill to medium high. Season your steak generously with sea salt and fresh ground pepper. Sear each side for 1 minute on hottest part of the grill. Move steaks to lower heat and cook for 6 minutes on each side. Let rest 5 minutes before digging in.
Broil: Preheat oven to 425 F. Heat a cast iron skillet over a high heat. Add a small amount of olive oil or butter. Season the steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place the skillet and steak in the oven for approximately 8 minutes. Let rest 5 minutes before cutting.
See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Ribeye Steaks
Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed Wagyu ribeye steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Here are some tips for cooking Wagyu ribeye steaks on the grill and in the oven:
Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
The steaks are cut thick, are heavily marbled, thereby giving them a wonderful mouth satisfying treat. It's like a culinary treat that is out of this world. No other steak comes close in comparison to a Lone Mountain Wagyu ribeye steak
Toshiye, E., Verified Customer
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email firstname.lastname@example.org with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $300+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $300
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.