Australian Wagyu

(16oz) Wagyu Bnls Ribeye (Marble Score: 9+)

Fans of our boneless ribeye have found the Wagyu Boneless Ribeye to be even better! For those who enjoy the finer things along with the fatty flavors of a Ribeye - feast your eyes on this 16oz steak!
                             

We recommend a reverse sear or sous-vide so that marbled piece of glory has time to break down and melt in your mouth. 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section of beef spans from ribs six through twelve. 

Preferred Cooking Method: Second City Prime's preferred cooking method for Wagyu Boneless Ribeye is to reverse sear or sous-vide so that marbled piece of glory has time to break down and melt in your mouth. The optimal oven temperature is 275 degrees fahrenheit. In order to properly reverse sear, you must cool the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu Boneless Ribeye should be seasoned and placed in the oven for 30-60 minutes depending on your preference. Then you should set your skillet on high heat and sear it for 45-75 seconds until desired brownness. Make sure your meat reaches an internal temperature of 135 degrees fahrenheit.

Wine Pairing: Syrah

  • Cut: Australian Wagyu Bnls Ribeye
  • Grade: Wagyu
  • Marble Score: 9+
  • Weight: 16oz




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