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