Australian Wagyu Ribeyes (8-10 bms) - 16 oz Steak - 6 pack - Free Shipping
Our Premium Australian Wagyu Ribeye delivers exceptional 8–10 BMS marbling, rich steakhouse flavor, and remarkable tenderness. Each 16 oz Ribeye is carefully selected to create an unforgettable dining experience with the bold beef flavor and luxurious richness that have made ribeye one of the world's most celebrated premium steak cuts.
The Wagyu Steak Company Standard
Authentic Australian Wagyu selected for exceptional marbling, tenderness and flavor.
Select a package above, then choose your quantity and add it to your cart.
Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
Compare Australian Wagyu Marbling Levels and Understand What Makes Each Grade Unique
| Comparison category | 4–5 BMS Light marbling | 6–7 BMS Moderate marbling | 8–10 BMS High marbling | 10+ BMS JAPANESE WAGYU |
|---|---|---|---|---|
| Appearance |
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| Marbling level | Light marbling with fine streaks of intramuscular fat. | Moderate marbling with good distribution throughout. | High marbling with abundant, well-distributed intramuscular fat. | Exceptionally dense marbling characteristic of ultra-high-grade Japanese Wagyu. |
| Flavor profile | Excellent beef flavor with less richness. | Balanced beef flavor with buttery richness. | Rich, buttery flavor with a luxurious finish. | Deep umami with pronounced buttery richness. |
| Tenderness | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional |
| Richness | Light | Balanced | Rich | Extremely rich |
| Best for | Customers who enjoy classic beef flavor with exceptional tenderness. | Customers seeking the ideal balance of beef flavor and buttery richness. | Customers who enjoy a richer, more indulgent Australian Wagyu experience. | Customers exploring an ultra-rich Japanese Wagyu tasting experience. |
Light marbling
Moderate marbling
High marbling
Japanese Wagyu
There is no single “best” BMS—only the best BMS for your taste, portion size and occasion.
Choose 4–5 BMS for a classic steak experience.
Choose 6–7 BMS for flavor, tenderness and value.
Choose 8–10 BMS for a rich, luxurious steak experience.
Japanese Wagyu 10+ offers an intensely marbled tasting experience.
A Personal Recommendation
Tim Berg, Wagyu Steak CompanyIf someone asked me to recommend a premium steak that delivers a truly unforgettable dining experience, Australian Wagyu Ribeye would always be one of my first recommendations.
The ribeye showcases everything that makes Australian Wagyu so remarkable: exceptional marbling, bold steakhouse flavor, and remarkable tenderness. It delivers a true steakhouse experience at home while remaining one of the most forgiving premium steaks to cook successfully.
If you enjoy rich, buttery steaks with incredible juiciness and the classic steakhouse experience, this is one of the first cuts I'd recommend. It consistently creates the kind of meal that makes people stop after the first bite and say, "I've never had a steak like this before."
Whether you're celebrating a special occasion, entertaining family and friends, or simply treating yourself to one of the finest steaks you've ever tasted, Australian Wagyu Ribeye delivers an unforgettable dining experience that people remember long after the meal is over.
Cook It With Confidence
Follow these steps to develop a deeply browned crust while preserving the rich marbling, bold beef flavor, and juicy center of this Premium Australian Wagyu Ribeye.
Thaw the steak completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap it, and pat every surface thoroughly dry.
Season both sides lightly with coarse sea salt and freshly cracked black pepper. Heat a dry, heavy cast-iron skillet over medium-high heat until thoroughly hot. Do not add butter or cooking oil.
Place the steak in the dry, thoroughly preheated skillet and leave it undisturbed until a deep brown crust develops. Turn once and cook the second side for approximately 3 minutes. Sear the fat edge for 30–45 seconds if desired.
Check the center with an instant-read thermometer. Remove the steak when it reaches approximately 125–130°F for a final medium-rare temperature of 130–135°F after resting. Do not add butter or oil.
Rest the meat for half the amount of time you have cooked it to allow blood and juices to flow back through the steak.
To Slice, cut against the grain, through the fibers. Serve with a sprinkle of sea salt to enhance the flavor and serve.
Approximate cooking times for a 16 oz Australian Wagyu Ribeye brought toward room temperature and cooked in a thoroughly preheated cast-iron skillet. Always cook to internal temperature whenever possible. During the resting period, the internal temperature will continue to rise by several degrees.
| Doneness | Internal Temperature | Approximate Cooking Time |
|---|---|---|
| Blue | — | 1 minute per side for caramelization |
| Rare | 117°F | 2–3 minutes per side |
| Medium Rare — Recommended | 127°F | 3–4 minutes per side |
| Medium — Recommended | 134°F | 4–5 minutes per side |
| Medium Well | 140°F | 5 minutes per side |
| Well Done | 150°F | 6 minutes per side |
Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking surface heat will affect cooking time. Always cook to internal temperature rather than time whenever possible. Australian Wagyu contains abundant natural marbling, so additional butter or cooking oil is typically unnecessary. When grilling, avoid cooking directly over open flames, as rendered Wagyu fat can cause flare-ups.
Helpful Information
Answers to common questions about preparing, cooking, portioning, storage and serving Australian Wagyu Ribeye.
For best results, thaw the steak completely, pat it thoroughly dry, and season lightly with coarse sea salt and freshly cracked black pepper. Cook it in a very hot, dry cast-iron skillet for approximately 3 minutes per side, then confirm doneness with an instant-read thermometer. Australian Wagyu is naturally rich, so no butter or added oil is necessary.
One 16 oz Australian Wagyu Ribeye will comfortably serve 2 people. After resting, slice the entire steak against the grain and serve it family-style.
Yes. Thaw the steak overnight in the refrigerator. Remove it from the refrigerator approximately 30–45 minutes before cooking, unwrap it, and pat every surface completely dry.
Keep the steak frozen and vacuum sealed until you are ready to use it. Thaw it in the refrigerator rather than at room temperature, and avoid repeated thawing and refreezing.
Australian Wagyu Ribeye combines the bold, steakhouse flavor people expect from a great ribeye with the abundant marbling that makes Australian Wagyu famous. As it cooks, that marbling
slowly renders, naturally basting the steak from within creating exceptional juiciness, remarkable tenderness, and a rich, buttery finish.
One of the things customers love most is how forgiving Australian Wagyu Ribeye is. Even if you accidentally cook it a little longer than intended—or develop a darker crust than planned—the extensive marbling keeps the steak incredibly juicy. After a proper 5–10 minute rest, the juices redistribute throughout the steak, often overwhelming any slight char and producing a rich, buttery eating experience that would leave many leaner steaks dry.
New York Strip offers a firmer bite, bold beef flavor, and a classic steakhouse texture. Ribeye contains more intramuscular marbling and exterior fat, creating an even richer, more buttery eating experience.
Choose New York Strip if you enjoy a firmer bite and classic steakhouse texture. Choose Australian Wagyu Ribeye if you're looking for maximum richness, exceptional juiciness, and the kind of steak people remember long after dinner is over.
Yes. Ribeye naturally contains more intramuscular marbling and exterior fat than New York Strip. As the steak cooks, much of that fat slowly renders into the meat, creating the rich, buttery flavor and exceptional juiciness Ribeye is famous for.
The result is a steak that feels more luxurious and indulgent while still delivering the bold beef flavor steak lovers expect.
No. Leave the exterior fat on during cooking.
As it renders, it naturally bastes the steak and contributes to Ribeye's signature flavor and tenderness. If you prefer less fat, simply trim it away after cooking rather than before.
Not at all. In fact, many customers find Australian Wagyu Ribeye one of the most forgiving premium steaks to cook.
Its abundant marbling helps protect the meat from drying out, even if it's cooked slightly beyond your target doneness. While we always recommend using an instant-read thermometer for the best results, Ribeye's natural richness makes it surprisingly forgiving compared to many leaner steaks.
Australian Wagyu delivers an exceptional balance of tenderness, rich marbling, and bold beef flavor.
While Japanese Wagyu is famous for its extraordinary marbling, many customers prefer Australian Wagyu because it offers a richer steakhouse flavor while remaining incredibly tender and approachable. It is also easier to enjoy as a full steak rather than in very small portions.
We believe Australian Wagyu provides one of the best overall steak experiences available.
Still have a question? Contact us and we will help you choose or prepare the right cut.
Complete the Experience
Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.
Sweet, delicate king crab creates an extraordinary surf-and-turf dinner.
Large, naturally sweet scallops add an elegant seafood course to the meal.
Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.
Exceptionally rich marbling for customers who prefer maximum steakhouse flavor.
