This is as great middle point to experience Wagyu without paying an exorbitant price. 

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.

Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. This Ribeye is a rare find and would be a very expensive steak to eat at a steakhouse.

Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time.

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Best Cooked: Medium-Rare, Medium, Medium-Well

Suggested Reads on cooking Ribeye:

(Via thekitchn)