WAGYU ENTRECÔTE / RIB EYE

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The dry-aged Wagyu entrecôte, with its characteristic marbling, is a classic Wagyu steak. We ship this exceptionally well-marbled ribeye steak directly to your door. Whether grilled or pan-fried, this popular dry-aged ribeye steak is a truly special cut, perfect for special occasions.

Learn more about the optimal core temperature for the perfectly cooked Wagyu ribeye and discover the versatility of this cut. With every Wagyu steak order, you'll receive valuable preparation tips and recipes.

Its exceptional quality and tender texture make it very easy to prepare this cut of meat into a melt-in-your-mouth delicacy. The beef entrecote, also known as ribeye, prime rib, tomahawk steak, or in Austria as Rostbraten, is also perfectly suited for sous-vide cooking.