You can prepare the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 in several ways. In any case, we recommend not cooking it over direct heat due to the steak's intense marbling, and always opting for a frying pan or griddle plate.

Preparing Japanese Wagyu ribeye Kagoshima A4 BMS5/7

1. Remove the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 from its packaging. Our master butchers trim every steak, so it is essentially grill-ready. Do you still think it has too much fat on it? Trim it off, but do not throw it away. It is ideal for use as cooking fat.
2. Heat the pan on the hob until it starts to smoke slightly. Is the pan up to temperature? Then you can start cooking! If you trimmed some fat from the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 in the previous step, start by melting this fat. Make sure it does not burn. Then lay the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 flat in the frying pan.
3. Gently press the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 with your fingers so that the meat immediately sears on the underside in the hot pan. Due to its high fat marbling, fat will start melting almost immediately, allowing the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 to cook in its own fat. You can now turn down the heat slightly if you feel it is cooking too quickly.
4. Cook the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 for 2 minutes per centimetre on each side. 
5. Remove the Japanese Wagyu ribeye Kagoshima A4 BMS5/7 from the pan and leave it to rest under aluminium foil for a further 5 to 10 minutes. Loosely cover it with the foil
6. Using a razor-sharp knife, carve thin slices from your Japanese Wagyu ribeye Kagoshima A4 BMS5/7 and serve with, for example, tonkatsu sauce, cress and crispy toast..

Watch our chef cook Japanese Wagyu ribeye Kagoshima A4 BMS5/7 here: