Japanese A5 (Kagawa) Olive Wagyu Ribeye

We've finally sourced the rarely found Olive Wagyu, here are the details:

Cut: Boneless Ribeye

Prefecture: Kagawa (Olive Wagyu) 

Weight: 10oz

Grade: A5

Here's how to cook:

Cut this ribeye into 4 even blocks, so you end up with 4 nice (1inch x 4inch) pieces. 

Let this beautiful piece of meat come to room temperature.

Then on a nice flat frying pan (with a teaspoon of grapeseed oil or other high temp oil) get the oil to where its smoking.

Then sear your Wagyu beef for about 30 seconds a side. Kiss the edges briefly then let rest for about 5 minutes. 

This steak can easily feed 4, we recommend 3-4 ounces per person.


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