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Ribeye

Rib

Tomahawk (bone-in ribeye), as it comes
Tomahawk (bone-in ribeye), as it comes

Cut from the rib section between the shoulder and the loin, the ribeye is where wagyu marbling is most on display. Bone-in it's a cowboy steak; the eye alone is the classic.

How to cook it

  • Pull it from the fridge 30 to 45 minutes ahead. Salt generously.
  • Sear in a dry, hot cast-iron pan or over direct coals. The fat in the steak does the basting.
  • Aim for 125 to 130°F internal for medium-rare and pull 5°F early. Rest 5 to 8 minutes.
  • Slice thinner than you think. A wagyu ribeye is rich; a few slices each goes a long way.

Why it's better as Midwestern wagyu

On a grain-finished Midwestern fullblood the rib carries the densest marbling on the animal. The fat here melts around 77°F, so the steak literally softens in your hand and on the plate.

In your share

Several ribeyes per quarter, cut to the thickness you ask for. Whole and half shares can keep a rib roast instead.

Want some? Drop your cell and your wagyu guy will text you.