Ribeye | Texas Wagyu & TW Platinum
$64.00
Texas Wagyu Ribeye Steak
The crown jewel of the steakhouse, elevated by Texas heritage and world-class genetics. The G Five Texas Wagyu Ribeye combines the bold, deep beefiness of premium Black Angus with the silky, melt-in-your-mouth marbling of pure Japanese Wagyu. Cut thick with an expansive spinalis (ribeye cap) and dense intramuscular fat, this steak naturally bastes itself from the inside out, delivering unmatched juiciness and a rich, caramelized crust.
Choose Your Marbling Tier
-
Texas Wagyu (BMS 6–8): Comfortably surpassing traditional USDA Prime, this tier showcases generous ribbons of intramuscular fat woven into a hearty grain. It delivers a rich, buttery bite while preserving the robust, steakhouse-style chew that carnivores love.
-
Texas Wagyu Platinum (BMS 9–12): Our most elite marbling tier. Spiderwebs of delicate, ultra-fine Wagyu fat dissolve at low cooking temperatures, coating every fiber in savory tallow. Expect an exceptionally velvety, fork-tender texture and a deep, decadent umami finish reserved for top-tier steakhouses.
The G Five 50/50 Heritage Advantage
Pure fullblood Wagyu is prized for softness, but can sometimes lack the deep, hearty punch American steak lovers crave. By blending 50% Wagyu with 50% Texas Angus, our cattle deliver the ultimate hybrid profile:
-
Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef flavor that stands tall on the grill.
-
Wagyu Marbling Genetics: Lowers the melting point of the fat, ensuring every bite is tender, moist, and luxuriant.
Product Highlights
-
The Prized Ribeye Cap: Features a generous, well-defined spinalis dorsi—widely considered the single most flavorful, tender muscle on the animal.
-
Master Butcher Trim: Hand-cut and cleanly trimmed of excess exterior gristle, leaving an optimal outer fat cap to render and crisp in the pan.
-
Peak Freshness: Flash-frozen at sub-zero temperatures immediately after cutting and individually vacuum-sealed to lock in moisture and natural color.
Specifications
-
Cut: Center-Cut Ribeye Steak (Boneless)
-
Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
-
Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
-
Condition: Individually vacuum-sealed, flash-frozen
-
Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Searing Guide
-
Temper: Thaw completely in the refrigerator, then let rest at room temperature for 20–30 minutes before cooking.
-
Season: Pat bone-dry with paper towels. Season generously on all sides with coarse sea salt or G5 SPG.
-
Sear & Baste: Heat a heavy cast iron skillet over high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the steak in, and sear for 2–3 minutes per side until a deep mahogany crust forms.
-
Finish & Rest: Cook to medium-rare (130°F–135°F internal) to allow the dense marbling to render completely without rendering out. Rest on a warm board for 5–7 minutes before slicing thick against the grain.