$349.00

Product Description

This Kobe Ribeye steak is the pinnacle of Japanese Wagyu. Cut to Holy Grail's specifications, these steaks weigh in at 13oz and will absolutely melt in your mouth. 

Kobe Beef is extremely rare with under 1,000 head of cattle a year exported for the entire globe. Literally the cream of the crop, Kobe Beef is limited to only the top cattle of the Hyogo Prefecture, limited to A4 and A5-grade wagyu only.

Named after the city of Kobe in Hyogo Prefecture, this remote regions isolated genetics allowed for the development of what is known today as the Tajima line, a very pure genetic breed of cattle whose DNA has been sought after and spread to other cattle throughout Japan but which remains unadulterated in the Kobe region. Its purity is jealously guarded by the small farmers that comprise the Kobe association. 

Kobe Beef is simply the most sought-after beef on the planet.  Purveyors of authentic Kobe Beef must operate under exclusive license of the Kobe-Niku, and Holy Grail Steak Co. is a premiere online retailer of certified authentic Kobe beef.

Serving Suggestions

Defrosting your Kobe Ribeye in the refrigerator for 24-48 hours prior to cooking. If you’re short on time, an ice-water bath is the next best option.  A5 should never be thawed in warm or hot water.

We recommend searing your Kobe Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  We recommend keeping your ribeye steak in the fridge until you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person. Remember, a little goes a long way due to the high fat content. 

Pan-Seared Kobe Japanese Ribeye:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

~14 oz steak

Product Description

This Kobe Ribeye steak is the pinnacle of Japanese Wagyu. Cut to Holy Grail's specifications, these steaks weigh in at 13oz and will absolutely melt in your mouth. 

Kobe Beef is extremely rare with under 1,000 head of cattle a year exported for the entire globe. Literally the cream of the crop, Kobe Beef is limited to only the top cattle of the Hyogo Prefecture, limited to A4 and A5-grade wagyu only.

Named after the city of Kobe in Hyogo Prefecture, this remote regions isolated genetics allowed for the development of what is known today as the Tajima line, a very pure genetic breed of cattle whose DNA has been sought after and spread to other cattle throughout Japan but which remains unadulterated in the Kobe region. Its purity is jealously guarded by the small farmers that comprise the Kobe association. 

Kobe Beef is simply the most sought-after beef on the planet.  Purveyors of authentic Kobe Beef must operate under exclusive license of the Kobe-Niku, and Holy Grail Steak Co. is a premiere online retailer of certified authentic Kobe beef.

Serving Suggestions

Defrosting your Kobe Ribeye in the refrigerator for 24-48 hours prior to cooking. If you’re short on time, an ice-water bath is the next best option.  A5 should never be thawed in warm or hot water.

We recommend searing your Kobe Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  We recommend keeping your ribeye steak in the fridge until you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person. Remember, a little goes a long way due to the high fat content. 

Pan-Seared Kobe Japanese Ribeye:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

~14 oz steak

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