American Wagyu Ribeye Steaks

These hand-trimmed American Wagyu Ribeye Steaks are cut from the classic prime rib roast, delivering unrivaled marbling, tenderness, and irresistible flavor perfect for the discerning steak connoisseur.

• Premium American Wagyu Beef
• Available in 8 oz or 12 oz steaks, in packs of 4 or 8
• Aged for up to 28 days to enhance flavor and tenderness
• Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes, and more
• Individually vacuum sealed steaks
• Steaks cut by weight - actual thickness may vary

Prepare To Cook Your American Wagyu Steak:

Thaw your steaks in the refrigerator for at least 24 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.

Steak Cooking Methods

To Cook Your Steak on a Grill (Charcoal/Gas)

1. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
2. To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
3. To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.

To Pan Sear Your American Wagyu Ribeye

1. Heat on medium-high, a seasoned cast iron skillet or stainless steel pan with a high smoke point fat such as clarified butter (ghee), Beef Tallow, Grapeseed Oil, or Avocado Oil.
2. Place the steak in the preheated pan, you should hear vigorous sizzling. If not, remove and increase your heat.
3. Cook to your desired doneness, turning the steak about 1 minute before the halfway point.

To Broil Your Steak

1. Set oven for broiling; preheat 10 minutes.
2. Pat your steak dry. Season, as desired.
3. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat.
4. Broil to desired doneness, turning once.

Rest Your Steak Before Cutting:

After cooking, let the steak rest for 5 to 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.

See our step-by-step instructions on how to cook ribeye steak, including cooking times and expert tips that will have you cooking like a pro!

Doneness Guide:

Use a meat thermometer to achieve your preferred level of doneness:

Rare: 120°F to 125°F (cool to warm red center)

Medium Rare: 130°F to 135°F (warm red center)

Medium: 140°F to 145°F (pink center)

Medium Well: 150°F to 155°F (slightly pink center)

Well Done: 160°F and above (little to no pink)