Wagyu Heiligenberg Ribeye Steak
Origin

Shelf life & storage

Our Wagyu RibEye steak will last at least 5 days after delivery or collection, when stored at a maximum temperature of 6°C. For optimal storage, we recommend keeping it between 0 and 4 °C.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Wagyu Heiligenberg Ribeye Steak

    €62,30
    €207,67 /kg

    Tax included. Shipping calculated at checkout

    • Wagyu Heiligenberg – our supplier for exclusive Fullblood Wagyu quality
    • Slow, species-appropriate rearing for intense aroma and characteristic butteriness
    • Sustainable animal husbandry: focus on animal welfare and respectful care
    • Higher omega content and healthy intramuscular fat
    • Heavily marbled ribeye with intense fat veins
    • Buttery texture, juicy and aromatic
    • Perfect for pan-frying, grilling or roasting – for maximum flavor
    • Fat eye ensures optimal juiciness and an additional layer of flavor
    • A classic among luxury steaks – a must-have for connoisseurs
    • 300g or 450g steak, vacuum-packed
    Size:300 g
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Wagyu Heiligenberg Ribeye Steak

    300 g

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Wagyu RibEye steak will last at least 5 days after delivery or collection, when stored at a maximum temperature of 6°C. For optimal storage, we recommend keeping it between 0 and 4 °C.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

      Need some inspiration?

      Suitable recipes

      Wagyu Steak in der Pfanne oder im Airfryer? Der große Praxistest mit 500 € Wagyu-Fleisch

      Wagyu Steak in der Pfanne oder im Airfryer? Der große Praxistest mit 500 € Wagyu-Fleisch

      Präzision im Vakuum: Die Technik für perfektes Sous-Vide-Fleisch

      Präzision im Vakuum: Die Technik für perfektes Sous-Vide-Fleisch

      Guide für unsere 24/7-Filiale

      Guide for Our 24/7 Branch

      How to make a RibEye like in a steakhouse

      Once you've decided to buy a nice piece of ribeye, it's time to prepare it. This cut, in particular, brings out the best flavor through a quick sear or a seared grill, as the high temperatures of the grill or pan create wonderful roasted aromas while still keeping the meat juicy. Like all other steaks, you should let the ribeye steak come to room temperature. To do this, take the steak out of the refrigerator about three hours before cooking. Then place the steaks in a hot pan or on the grill rack and sear them for two to three minutes on each side (depending on the temperature). Depending on the thickness, the steaks should then be placed in an oven preheated to 130°C (266°F) or on an indirect grill for ten minutes. For more indirect grilling or cooking, you can use a core temperature probe to check your ribeye steak. As soon as an internal temperature of 54°C (135°F) is reached and the meat is cooked to medium rare, you should remove it and let it rest for a few minutes. Then season with salt and fresh pepper. Now all you have to do is enjoy!