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Japanese A5 Wagyu Ribeye 350g – The Ultimate Rich & Buttery Steak

This 350g Japanese A5 wagyu ribeye is all about indulgence: intense marbling, a luscious “fat eye” in the centre and deep, beefy flavour in every bite. The fine intramuscular fat melts quickly as it cooks, basting the meat from within so the outside turns beautifully crusty while the inside stays incredibly tender and juicy. It’s the perfect choice for a luxurious wagyu steak night.

Product Description

• Cut from A5‑grade Japanese wagyu ribeye, with extremely rich, snow‑like marbling and a silky, melt‑in‑the‑mouth texture.

• Thick 350g steak – ideal as a show‑stopping main course for one serious steak lover or to slice and share between two.

• Vacuum‑sealed and frozen to preserve peak flavour and marbling structure, giving you restaurant‑quality results at home with a hot pan or cast‑iron skillet.

Key Features

• Signature ribeye “fat eye” in the centre delivers intense wagyu aroma and buttery richness, best enjoyed medium‑rare to medium.

• Softer and more indulgent than striploin, with a rich, almost creamy mouthfeel that wagyu fans love.

• Perfect for high‑heat searing then gentle finishing, allowing you to create a crisp crust and a soft, blushing interior.

Recommended Recipe : Thick‑Cut A5 Wagyu Ribeye Steak 350g (Serves 1–2)

Ingredients

• 1 x 350g Japanese A5 wagyu ribeye steak

• Sea salt and freshly ground black pepper

• About 20 g butter

• 2 cloves garlic, lightly crushed

• 1–2 sprigs rosemary or thyme (optional)

Method

1. Bring the steak to room temperature for 30–40 minutes and pat completely dry. Season generously on both sides with sea salt and black pepper.

2. Preheat a heavy pan or cast‑iron skillet over medium‑high heat until very hot, add a thin layer of oil, then sear the ribeye for about 2–3 minutes per side to build a deep brown crust.

3. Lower the heat to medium, add butter, garlic and herbs, and baste the steak continuously with the melted butter for another 2–3 minutes, aiming for medium‑rare to medium.

4. Remove the steak from the pan, tent loosely with foil and rest for 5–10 minutes so the juices redistribute.

5. Slice against the grain and serve with a sprinkle of sea salt and your favourite sides – every slice will be rich, buttery and full of wagyu flavour.