If you’re a fan of our Boneless Australian Wagyu Ribeye steaks, our 10-11oz Block Cut Wagyu Ribeye is the next level of indulgence. This premium cut takes the beloved ribeye experience and elevates it with the luxurious flavors and tenderness only Wagyu can deliver.

We recommend preparing this exquisite steak using the reverse sear or sous-vide method to allow the intense marbling to melt and infuse the meat with unrivaled flavor.

As with all Second City Prime Steak & Seafood Company products, each cut is individually vacuum sealed and frozen, ensuring it stays fresh in your freezer for up to 12 months.

Cut: Rib section of beef, spanning from ribs six through twelve.

Preferred Cooking Method: For the ultimate Wagyu experience, we suggest using a reverse sear or sous-vide technique to slowly break down the marbling and achieve melt-in-your-mouth tenderness. Start by cooking the steak at a low, indirect heat (275°F) in the oven, then finish with a quick, high-heat sear to achieve a perfect crust. A meat thermometer is key for ensuring the perfect doneness, especially if you’re aiming for that ideal medium-rare.

Preferred Cooking Time: After seasoning, place the steak in the oven for 30-60 minutes, depending on thickness and preference. Once the steak is ready, sear it in a hot skillet for 45-75 seconds to achieve a golden-brown crust. Aim for an internal temperature of 135°F for perfect medium-rare.

Wine Pairing: Syrah

Cut: Block Cut Australian Wagyu Boneless Ribeye

Grade: Wagyu

Marble Score: 9+

Weight: 10-11oz