Our premier American Wagyu ribeye steak is deeply marbled with a spectacular juicy beef flavor. Choose from two thick cut sizes and two grades.
Our premier American Wagyu ribeye steak is deeply marbled with a spectacular juicy beef flavor. Choose from two thick cut sizes and two grades.
Family-Owned & Operated
Sustainably Raised
Cut by Master Butchers
The ribeye is ranked number one by beef aficionados because of its intense marbling and rich beefy flavor. The lavish amount of intramuscular fat makes this an extremely savory and juicy steak. SRF ribeyes exude the buttery aroma, flavor and texture that is unique to American Wagyu beef.
Each SRF ribeye contains the fine grained center eye and the coveted cap of ribeye, separated by an unctuous layer of kernel fat. This steak is cut to 1" and 1.5" thick, not by weight. Try our cowboy steak, for a bone-in option of this ribeye steak.
Average weights: 1" - 12 oz. 1.5" - 16 oz.
Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
The ribeye is ranked number one by beef aficionados because of its intense marbling and rich beefy flavor. The lavish amount of intramuscular fat makes this an extremely savory and juicy steak. SRF ribeyes exude the buttery aroma, flavor and texture that is unique to American Wagyu beef.
Each SRF ribeye contains the fine grained center eye and the coveted cap of ribeye, separated by an unctuous layer of kernel fat. This steak is cut to 1" and 1.5" thick, not by weight. Try our cowboy steak, for a bone-in option of this ribeye steak.
Average weights: 1" - 12 oz. 1.5" - 16 oz.
Cooking Tips
Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
Beef Grading
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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 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
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 SRF Wagyu™ 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.
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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.
Overall rating: 4.709677 / 5 from 2046 reviews.
AI Generated Review Summary
The Wagyu Ribeye Steak is highly praised for its intense marbling, rich flavor, and excellent tenderness. Customers consistently report that the quality and cut of the steak are top-notch, and they appreciate the fast shipping and great packaging. This steak is often described as the best they've ever had, making it a favorite among beef aficionados.
"The packing they came in was also very nice the eco-friendly foam cooler, the nice thermal bag, it was all a nice touch." — Anonymous
"Great flavor, marbling gave it a rich flavor, tender and will be purchasing again." — Bess T.
"Delivery and packaging was perfect and the steak was probably the best I have ever had at home." — Jon F.
Reviews
Best steaks and have ordered
"Best steaks and have ordered multiple times. Will order again shortly. Steaks are tender and flavorful"
— Michael R. (5/5)
The marbling in this steak
"The marbling in this steak is incredible. It sliced like butter and the taste was something I'd never experienced. My guest marvaled at it's tenderness. I ordered more as only having one on hand is never enough."
— Patricia S. (5/5)
The best ribeye we have
"The best ribeye we have had at home in years!!! I will buy these everytime we want to cook a rib-eye at home. Exceptional!"
— April F. (5/5)
I splurged on the Wagyu
"I splurged on the Wagyu gold ribeye and it did not disappoint. It was only a 1" so I didn't bother with the reverse or reverse-reverse sear; just let it sit in the fridge on a tray for a day after salting it, then left on the counter for 30 minutes (away from the dog. . . ). Cooked in a medium-hot Vermicular skillet (on an induction stove, and cannot recommend these skillets highly enough), flipping frequently. Brilliant steak."
— Janis I. (5/5)
We are very happy with
"We are very happy with all of our purchases. The Wagyu Ribeye Steaks were delicious! Nothing else compares."
— Jeff M. (5/5)
Best steak I have ever
"Best steak I have ever had."
— Terry Z. (5/5)
Yes please
"Yes please"
— Steven R. (5/5)
My favorite steak
"My favorite steak"
— Kevin G. (5/5)
had too much fat
"had too much fat"
— Eliceo S. (1/5)
I do not have an
"I do not have an issue with the steaks. They are great. I do have an issue with delivery: I specified a future date for delivery since I was out of town. I was then notified that my steaks had been delivered and were sitting on my front step. Fortunately, a neighbor was able to pick up my steaks and put them into his freezer. This could have been a waste of some very good steaks."
