Jack's Creek Wagyu X - Australian - Ribeye. MB8/9 Grain-Fed 500 Days. World Champion [ Taste Of Australia Promotion ]

Price: ฿2,290 per kg

What it is — and what it's famous for

Ribeye is cut from the rib section and is famous for marbling — the fat woven through the eye and rich cap that makes it the steak many steak lovers name first. This is Jack's Creek Wagyu X, Australian ribeye in Bangkok at ฿2,290/kg, to cook at home.

Flavour & texture

Intensely marbled, rich and buttery, with the deep flavour long grain feeding develops. The centre stays silky at medium-rare while the cap renders and crisps at the edges.

How to cook

• Best methods: grill, cast-iron pan-sear, or sous-vide then sear.
• Salt an hour ahead if possible and bring to room temperature for 30 minutes. Sear in a smoking-hot pan or over fierce grill heat 3-4 minutes per side for 250g steaks, longer for 400g, rendering the fat edge upright for a minute.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Medium-rare protects the texture best at this marbling level.
• Rest & thaw: Rest 8-10 minutes, loosely tented. Thaw overnight in the fridge, longer for 400g steaks, and pat completely dry before cooking.

Serving & pairs with

One 250g steak is rich enough for most people; share a 400g steak between two. Serve with flaky salt, black pepper and a sharp green salad to cut the richness.

Product details

• Brand / origin: Jack's Creek Wagyu X, Australian
• Feed / grade: Grain-fed 500 days, MB8/9
• Pack: 4pc x 250g (1kg) ฿2,290 · 3pc x 400g (1.2kg) ฿2,750