JAPANESE WAGYU RIBEYE 2 PACK

$115 PER STEAK X 2 STEAKS PER PACKAGE

Average steak size is 1.25 lbs  x 1.5" thickness

TOTAL AVERAGE PACKAGE WEIGHT 2.55LBS OR 41 OUNCES

Experience beef elevated to an art form. Raised with traditional Japanese lineage, our Fullblood Wagyu delivers an extraordinary 51.34% Monounsaturated Fatty Acid profile—meaning a lower melting point, richer umami, and fat that literally melts at body temperature.

Seared A5-Style Striploin with Wasabi & Fleur de Sel

Because high-MUFA fat melts quickly, keep cooking brief and let high heat create a thin crust while keeping the interior rich and velvety.

Ingredients

• Fullblood Wagyu Steak (cut to approximately 3/4-inch thickness)

• Sea salt / Fleur de sel

• Freshly grated real wasabi (or high-quality wasabi paste)

• Flaky sea salt for finishing

• Optional: Freshly cracked black pepper or light ponzu for dipping

Instructions

1. Prep: Remove the steak from the refrigerator 15–20 minutes before cooking. Lightly salt the exterior just before it hits the pan.

2. Heat the Pan: Heat a cast-iron skillet or stainless steel pan over high heat until smoking hot. Do not add butter or oil—the steak’s high MUFA fat will self-render almost instantly.

3. Sear: Lay the steak down. Sear for 45–60 seconds per side to build a light crust while keeping the center medium-rare/rare.

4. Rest: Remove from heat and let it rest on a warm plate or cutting board for 3–5 minutes to allow the juices and rendered fats to reabsorb into the fibers.

5. Slice & Serve: Slice into thin, bite-sized strips against the grain. Top each slice with a small dot of freshly grated wasabi and a tiny pinch of flaky sea salt.