The Wagyu Ribeye can be prepared in several ways. We definitely recommend not cooking it over direct fire due to the steak's strong marbling, and always choosing a pan or grill plate instead.

Preparing Japanese Wagyu Ribeye

1. Remove the Wagyu ribeye from its packaging. Our master butchers trim each steak, so it’s grill-ready. If you think there is too much fat, trim it off, but don’t throw it away. It’s ideal for use as cooking fat when frying.
2. Heat the pan on the stove until it begins to slightly smoke. Once the pan is hot, you can start cooking! If you trimmed off any fat from the ribeye in the previous step, start by melting this fat in the pan. Make sure it doesn't burn. Then, place the Wagyu ribeye flat in the pan.
3. Gently press the A4 Wagyu Ribeye with your fingers so that the meat immediately sears on the bottom in the hot pan. Due to the high fat marbling, fat will melt almost immediately, allowing the Wagyu ribeye to cook in its own juices. You can lower the heat slightly if you think it’s cooking too fast.
4. Cook the ribeye for 2 minutes per centimeter on each side.
5. Remove the ribeye from the pan and let it rest under aluminum foil for 5 to 10 minutes. Place the foil loosely over the steak.
6. Slice the Wagyu ribeye into thin slices (carve) with a sharp knife and serve with, for example, tonkatsu sauce, sprouts, and crispy toast.

Watch how our chef cooks Japanese Wagyu Ribeye: