Wagyu Ribeye Steak

The crown jewel of steakhouse cuts, elevated by Wagyu’s legendary marbling. Our Wagyu beef ribeye is richly textured, beautifully balanced, and bursting with luxurious flavor. Cut from the rib section, this steak offers a perfect harmony of tenderness and juiciness, with ribbons of intramuscular fat that melt during cooking to create an irresistible, buttery finish. Whether grilled, pan-seared, or reverse-seared, Firegrass Wagyu ribeye delivers a world-class experience in every bite.

Flavor & Texture Profile

• Exceptionally rich flavor with signature Wagyu sweetness

• Abundant marbling for unmatched tenderness and juiciness

• Caramelized crust and buttery interior when cooked over high heat

Perfect For:

• Showstopping dinners and special occasions

• Grilling, cast-iron searing, or reverse-sear perfection

• Steak purists who want maximum flavor and marbling

Shipping Details

• FREE SHIPPING when you spend $300 or more
• White Glove Delivery within a 500mi radius of Blue Rapids, Kansas or FREE Local Pickup
• Typically, we will ship orders within 5-7 business days of order date. We ship Monday through Wednesday as we only allow a package to be in transit for up to 3 consecutive business days as it is a frozen, perishable product. An email confirmation will be sent with tracking to follow your delivery status.
• For White Glove Delivery or Local Pickup, orders are usually ready within 2-3 business days and you will receive a follow up email to confirm and coordinate. 

Culinary Tips

Let the Beef Shine: Wagyu’s inherent richness needs little embellishment. A light touch of salt and pepper is often all it requires.

Sear with Intention: Use high heat and a quick sear to develop a flavorful crust while preserving the tender, buttery interior.

Honor the Doneness: Wagyu is at its best when cooked medium-rare to medium; anything further can mute its signature texture and depth.

Allow It to Rest: After cooking, give the beef time to rest so the juices can settle, ensuring every bite is as succulent as the last.