Wagyu Ribeye Steak

American Wagyu

$71.00 ~~$79.00~~

Our premier American Wagyu ribeye steak is deeply marbled with a spectacular juicy beef flavor. Choose from two thick cut sizes and two grades.

Grade: SRF Gold®

SRF Black® SRF Gold®

Size: 1"

1" 1.5"

Product variants

Our premier American Wagyu ribeye steak is deeply marbled with a spectacular juicy beef flavor. Choose from two thick cut sizes and two grades.

Family-Owned & Operated

Sustainably Raised

Cut by Master Butchers

The ribeye is ranked number one by beef aficionados because of its intense marbling and rich beefy flavor. The lavish amount of intramuscular fat makes this an extremely savory and juicy steak. SRF ribeyes exude the buttery aroma, flavor and texture that is unique to American Wagyu beef.

Each SRF ribeye contains the fine grained center eye and the coveted cap of ribeye, separated by an unctuous layer of kernel fat. This steak is cut to 1" and 1.5" thick, not by weight. Try our cowboy steak, for a bone-in option of this ribeye steak.

Average weights:
1" - 12 oz.
1.5" - 16 oz.

Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.

Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Details

The ribeye is ranked number one by beef aficionados because of its intense marbling and rich beefy flavor. The lavish amount of intramuscular fat makes this an extremely savory and juicy steak. SRF ribeyes exude the buttery aroma, flavor and texture that is unique to American Wagyu beef.

Each SRF ribeye contains the fine grained center eye and the coveted cap of ribeye, separated by an unctuous layer of kernel fat. This steak is cut to 1" and 1.5" thick, not by weight. Try our cowboy steak, for a bone-in option of this ribeye steak.

Average weights:
1" - 12 oz.
1.5" - 16 oz.

Cooking Tips

Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.

Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.

Beef Grading

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING
CATTLE FEEDING
BEEF PROCESSING

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The SRF Wagyu™ rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.

Frequently Asked Questions

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks.

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.

Overall rating: 4.710358 / 5 from 2037 reviews.

AI Generated Review Summary

The Wagyu Ribeye Steak is highly praised for its intense marbling, rich flavor, and excellent tenderness. Customers consistently report that the quality and cut of the steak are top-notch, and they appreciate the fast shipping and great packaging. This steak is often described as the best they've ever had, making it a favorite among beef aficionados.

Summary topics

Flavor: 21%
Tenderness: 3%
Cut: 6%
Shipping Speed: 3%
Quality: 8%

Review topics: [size, flavor, quality, work, value, shipping, price, order, packaging, deal, gift, service, texture, customer service, treat, steak, bite, thickness, expectations, ribeye, bag, color, waste, meat, consistency, husband, results, marbling, compliment, goodness].

Review highlights

"The packing they came in was also very nice the eco-friendly foam cooler, the nice thermal bag, it was all a nice touch." — Anonymous
"Great flavor, marbling gave it a rich flavor, tender and will be purchasing again." — Bess T.
"Delivery and packaging was perfect and the steak was probably the best I have ever had at home." — Jon F.

Reviews

I splurged on the Wagyu

"I splurged on the Wagyu gold ribeye and it did not disappoint. It was only a 1" so I didn't bother with the reverse or reverse-reverse sear; just let it sit in the fridge on a tray for a day after salting it, then left on the counter for 30 minutes (away from the dog. . . ). Cooked in a medium-hot Vermicular skillet (on an induction stove, and cannot recommend these skillets highly enough), flipping frequently. Brilliant steak."

— Janis I. (5/5)

We are very happy with

"We are very happy with all of our purchases. The Wagyu Ribeye Steaks were delicious! Nothing else compares."

— Jeff M. (5/5)

I do not have an

"I do not have an issue with the steaks. They are great. I do have an issue with delivery: I specified a future date for delivery since I was out of town. I was then notified that my steaks had been delivered and were sitting on my front step. Fortunately, a neighbor was able to pick up my steaks and put them into his freezer. This could have been a waste of some very good steaks."

— Steven W. (1/5)

Dry good steak. Tender flavorful.

"Dry good steak. Tender flavorful. Very good marbling."

— Quinn B. (5/5)

The steak was tender and

"The steak was tender and tasty. However, FedEx messed up the first shipment and steaks arrived at room temp. SRF customer service stood by their product and sent another batch of steaks to me at no charge."

— Deborah S. (5/5)

I already had some of

"I already had some of these steaks in the freezer and was just adding them to what I purchased previously because I don't want to run out of these BAD BOYS. Excellent steaks great marbling, juicy, tender, awesome steaks. Delivery was spot on as usual, and the product was still frozen as expected. I've been a customer for many years and I'm always satisfied."

— C.C. P. (5/5)

Delicious. MAGA and eat good

"Delicious. MAGA and eat good with SRF. MAGA SRF"

— Peter S. (4/5)

We have had 666 brand

"We have had 666 brand and SRF brand both ribeye and tenderloin. SRF stands so far ahead of the other brands that there is no question of the quality of the meat. My hat is off to SRF for outstanding quality of meat."

— John M. (5/5)

Yum, and yummy delicious. You

"Yum, and yummy delicious. You really taste the beef and it’s so tender too."

— Linda D. (5/5)

Top quality.

"Top quality."

— Greg P. (5/5)