Wagyu ribeye steak

🍔 睇食譜 View Recipe ↓

Best for: 🔥 Pan Fry · BBQ · Special Occasions

Wagyu ribeye (肉眼扒), 300g — the most indulgent steak cut elevated by Wagyu marbling. Choose your marbling grade: MBS4-5 for a great everyday Wagyu treat, MBS6-7 for a noticeably richer result, or MBS8-9/9+ for a truly special occasion steak. Each grade is a step up in richness, tenderness and depth of flavour.

Cooking Tips: Remove from fridge 20 minutes before cooking. Season with sea salt only — let the Wagyu speak. Sear in a hot dry pan, 2 minutes per side for medium-rare. Rest 5 minutes. The higher the grade, the less you need to add.

Cooking Tips : Wagyu Steak Doneness – Internal Temperature Guide (°C)

* Rare: 50–52°C
* Medium Rare: 54–56°C
* Medium: 58–60°C
* Medium Well: 60–65°C
* Well Done: 65–70°C

3 Ways to Cook Steaks：Pan-fried ,Sous Vide,Reverse Sear

必學牛扒3種煮法 : 香煎、慢煮、慢焗後煎

Recipe食譜: Wagyu Ribeye Steak Burger (和牛肉眼牛扒館漢堡)🍔

Recipe Video食譜影片 : skip to 4'23"

Video starts at 4:23 for the recipe 影片由 4:23 開始播放食譜部分 。食譜參考及影片來源：YouTube，版權屬原創作者

圖片只供參考，實物外觀或會有所不同。
Photos are for reference only; actual products may vary.