Some folks just won't touch anything else, so for all you Ribeye aficionados it's time to Indulge in the rich and flavourful experience of our Chilean Wagyu Black Angus Ribeye.
We simply can't tolerate thin, limp steaks that are impossible to cook accurately while achieving a caramelized crust. That's why this hand cut bad boy weighs in at a very respectable 300-340g, reminiscent of the great American steakhouses where anything less than 10 oz is relegated to the children's menu.
Marinated in our house blend of rosemary, thyme, bay, garlic, and peppercorn, this steak is meticulously crafted from the primal section known as the beef rib, which falls between the chuck (shoulder) and the loin, spanning ribs six through twelve. With a BMS of 7, this unique cut naturally accumulates more intramuscular fat, resulting in the beautiful white lines that define the fantastic marbling exclusive to ribeye and Wagyu genetics. As it cooks, the grain-fed marbling gracefully melts into the steak, creating a lusciously juicy flavor that has made the ribeye a cherished favorite among steak connoisseurs.
Strictly limited quantities are available, and this steak is scrumptious when paired with our Beurre Café de Paris compound butter.
| Fresh | Boneless | 300-340g | Serves 1 |
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