TopBeef - Fullblood Wagyu Entrecote / Ribeye

The rib eye steak is a real classic among steak lovers. In comparison to the tomahawk, it comes from the front back of the Wagyu beef and is often referred to as the connoisseur steak. It is an absolute must on every steakhouse menu. The special thing about the rib eye steak is the clearly visible fat eye, which gives it its characteristic taste. If it is prepared correctly, you can experience true steak enjoyment! For the perfect rib eye steak, we recommend quick frying. Fry the Wagyu beef ribeye steak at high heat in the pan or on the grill on both sides for about 2 minutes. If you prepare it in the pan, add a little vegetable oil and then let it cook in the oven at around 130 °C for around ten minutes to the desired core temperature. We recommend a core temperature of 54 °C for a medium-rare steak. Before serving the Wagyu beef steak, season it with a little sea salt and pepper and let it rest for a few minutes so that the aromas can develop. Enjoy your Wagyu beef rib eye steak to the fullest!