About This Product
The Winterfrost Wagyu Ribeye is the ultimate luxury steak experience for serious steak lovers. Featuring beautifully marbled Wagyu ribeye steaks, this curated set delivers unmatched tenderness, deep buttery flavour, and restaurant-quality indulgence right at home. Each ribeye is carefully selected for exceptional marbling and hand-cut by the butchers at HQ Meats to ensure perfect thickness and presentation.
How to Cook It
Pan-Seared (Recommended)
- Remove from the fridge 30–40 minutes before cooking and pat dry.
- Season generously with salt just before cooking.
- Heat a heavy skillet over high heat until just smoking; sear 2–3 minutes per side to build a deep crust.
- Add butter, garlic, and thyme; baste for the last minute, then reduce heat and cook to your target temperature.
- Rest 5–7 minutes tented with foil, then slice against the grain.
Grilling
- Preheat grill to high and sear 2–3 minutes per side over direct heat.
- Move to indirect heat and finish cooking to your target temperature.
- Rest 5–7 minutes before serving.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
A hotter pan and a generous butter baste bring out the best in this cut.
A guide from HQ Meats.
