A5 Wagyu (Kobe) Beef Ribeye is the apex of steak indulgence—silky, ultra-fine marbling that melts at low temperatures for a velvety, beef-forward experience you can’t replicate with any other cut. Cut from the rib primal and graded A5 (the highest Japanese grade), this ribeye delivers a caramelized crust and a luscious, buttery interior in just minutes. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Iconic richness: dense, snowflake marbling for a luxurious, mouth-coating finish.
• Short cook, huge payoff: A5 fat renders quickly—think seconds per side, not minutes.
• Small portions, big flavor: 3–5 oz per person as a centerpiece tasting or luxe add-on course.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

A5 Wagyu (Kobe) Ribeye steaks, hand-trimmed. See the variant selector for steak count, thickness (e.g., 1"–1.25") and total weight; exact dimensions vary by lot and are noted on the label.

Flavor Notes & Pairings

• Season simply: flaky salt before sear; add pepper after cooking if desired.
• Finishes: lemon zest, chive or wasabi butter, yuzu kosho, ponzu, shaved black truffle.
• Sides: keep it minimal—roasted mushrooms, sauteed greens, plain rice or pomme purée.
• Explore the full Wagyu (Kobe) Beef lineup or browse all Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1"-thick steak in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For exact guidance, try our Storage & Thaw Calculator.

How to Cook (Tailored to A5)

A5 is best rare to medium-rare (120–125°F / 49–52°C) with a short rest. Use a fast, accurate thermometer.

1) Cast-Iron Quick Sear (signature)

• Preheat a small cast-iron skillet very hot. No added oil—A5 renders its own fat.
• Salt the steak. Sear ~45–90 seconds per side (and briefly on edges) to a deep golden crust.
• Pull at 120–125°F; rest 3–5 minutes. Slice and serve immediately.

2) Yakiniku-Style (sliced)

• Chill briefly for clean slicing; cut 1/4"–1/3" slices across the grain.
• Flash on a ripping-hot plancha or grill for just a few seconds per side.
• Finish with flaky salt or a light brush of ponzu.

3) Sous Vide + Sear (edge-to-edge)

• Bag with a pinch of salt and a pat of butter. Cook at 129°F (54°C) for 30–45 minutes.
• Pat bone-dry; sear in a very hot pan ~30–45 seconds per side to finish (keep sear short to prevent over-rendering).
• For exact windows by thickness, see our Sous Vide & Reverse-Sear Calculator and finish timing with the Steak Doneness Timer.

Pro Tips

• Minimalism wins: heavy rubs or marinades can mask wagyu’s natural perfume—salt and heat are enough.
• Small pan, big control: a compact skillet concentrates heat and avoids fat loss.
• Save the gold: rendered wagyu fat is incredible for eggs, fried rice, or potatoes.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for order cut-offs and delivery timing.
• Review best practices in Meat Safety & Storage and target temps in our Steak Temperature Guide.

Related

Explore more Wagyu (Kobe) Beef · compare with USDA Prime classics · learn techniques in Steak Cooking Methods · shop all Steaks

Chef’s note: Treat A5 like a luxury tasting—short sear, gentle internal temp, and simple seasoning. A squeeze of lemon or a brush of ponzu brightens the richness beautifully.