raw SRF Black® ribeye filet on white plate
raw SRF Black® ribeye filet on white plate
raw 8 oz SRF Black® Ribeye Filet
SRF Gold® ribeye filet 8 oz raw on a white plate
SRF Gold® ribeye filet 8 oz raw on plate
SRF Black® vs SRF Gold® ribeye filet comparison
two ribeye filet in cast iron skillet

Wagyu Ribeye Filet Steak

American Wagyu

$46.00

Our ribeye filets are portions of the center of a ribeye steak. Each filet is hand trimmed to remove exterior fat leaving a richly marbled, tender and juicy steak.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Cut by Master Butchers

Cut by Master Butchers

Sustainably Raised

Sustainably Raised

Pioneers of American Wagyu

Pioneers of American Wagyu

Details

Cooking Tips

Beef Grading

Enjoy the intense marbling of a ribeye steak in a smaller, hand cut portion. Our American Wagyu ribeye filets are from the heart of the ribeye with bountiful marbling, natural tenderness and luscious flavor.

Each ribeye filet is hand trimmed to remove excess fat and tender sinew leaving just the premium center eye with a fine grain and smooth texture. Each steak is a consistent size with an amazing amount of intramuscular fat and a uniform surface for a perfect sear in a skillet or on a grill. 

Choose from American Wagyu Black® or American Wagyu Gold® in an assortment of sizes.

Ribeye filets are intensely marbled and are best prepared medium rare to medium.  

Try reverse searing ribeye filets with a finish on a cast iron grill. The high amount of intramuscular fat makes them forgiving to cook, but for best results monitor their interior temperature. 

The rich flavor of the ribeye filet is delicious when seasoned with salt and pepper. If you want to accent the savory notes, chimichurri and a red wine pan sauce balance out the full-bodied flavor of the steak. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.   

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle. 

Frequently Asked Questions

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks. 

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak. 

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