The Australian Wagyu Filet of Ribeye is a world class meat! It serves as the epicenter of the entire ribeye steak. Portioning out the spinalis cap as its own steak, you're left with a center piece that's more marbled and flavored than your average tenderloin filet. Second City Prime's Australian Wagyu Filet of Ribeye provides it's own richness when grilled and coated with 'The Rub'. This unique cut will definitely give your guests a new experience they will never forget.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: The Ribs (between the loin and shoulder)

Preferred Cooking Method: Second City Prime's preferred cooking method for the Australian Wagyu Filet of Ribeye is... grilling! The optimal grilling time is 450 degrees fahrenheit.

Preferred Cooking Time: The Australian Wagyu Filet of Ribeye should be grilled for about 8-10 minutes for medium rare and 12-15 minutes for medium done or until the internal temperature reaches 140 degrees fahrenheit. Let your meat rest for five minutes before cutting.

Wine Pairing: Cabernet Sauvignon

• Cut: Ribeye Filet 

• Grade: Westholme Australian Wagyu Marble Score: 6-7

• Weight: 6oz