American Wagyu Ribeye Steak
If you were to ask an experienced steak lover what steak he orders, it's the Ribeye. The North 40 American Waygu Ribeye Steak is a favorite by many, known for its prized rich flavor, buttery tenderness, and ease of preparation. All that's needed is a pinch of salt to bring out the flavor in this cut of meat.
If you are new to American Waygu or having difficulty deciding which steak to begin with, this is the steak for you.
- Individually Packaged
- Large Size (1.2#) and Small Size (0.8#) Choices Depending on Inventory
Grain fed for 500 days.
Hormone Growth Promotant (HGP) Free.
Temperature controlled shipping.
This item ships frozen.
Thawing is normal during shipment.
Hand Selected, Farm-to-Table Beef from our Family to Yours!
When it comes to Wagyu beef, it's all about that marbling, partner. Wagyu beef comes from Japan and is known for its high quality and tasty fat. It comes from a specific breed of cattle that's genetically blessed to produce meat with a high degree of marbling. American Wagyu beef, on the other hand, is a cross between Japanese Wagyu cattle and breeds like Angus or Hereford that we have here in the States. It's raised in the U.S. using methods similar to those used in Japan, but with our own American twist. American Wagyu beef typically has a similar level of marbling to Japanese Wagyu, but will have the American flavor profile we know and love.
To cook up a tasty American Wagyu steak, just follow these simple steps. First, preheat your oven to 250 degrees and season that steak with some salt and pepper. Place the steak on a wire rack on a baking sheet, and cook it in the oven for about 30 minutes. You want to cook it until it reaches an internal temperature of 115-120 degrees.
Next, heat up a heavy-duty skillet or grill pan until it's smokin' hot. Put the steak in the skillet and sear it for about 30-60 seconds on each side. You want it to have a nice crust. Once it's seared, remove the steak from the skillet and let it rest for a few minutes before slicing and serving. This method will give you a tender, juicy steak with a crispy, tasty crust. Yeehaw!
Frozen beef will last you about a year as long as it remains frozen. Beef that’s been thawed out of its wrapping should be used within a few days. For more information, pay a visit to FoodSafety.gov. It's recommended that you use ground beef within half a year.
