Australian Wagyu | Ribeye I MS 8-9
One of the best deals on our website, we received a large shipment of these highly-marbled Australian Wagyu ribeyes. Cut a hefty 24oz, this is the perfect steak for someone that wants a more-marbled steak than USDA Prime (average score 4) but doesn't want something as intensely rich as the MS 12 Australian or A5 Wagyu.
Ribeye I MS 8-9
Cooking Tip:
Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.
Pairs well with...
- Full-Bodied wine such as a Shiraz or Bourdeaux
- Japanese Whisky
- Martinis
- Old-Fashioned
- Club Soda with Lime