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Product

Bone-in Ribeye Steak
One bone-in steak, thick-cut
Signature Akaushi Wagyu

Choose your preferred weight from the drop down menu above.

Our Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. Meat on the bone is buttery and creamy because of its high fat content. The meat closest to the bone is slightly sweeter and more full bodied.

Even by looking at these ribeye steaks you can see that they are delicious. Streaks of white marbling which bring flavor, juiciness, butteriness, and tenderness are visible in every cut. Our Signature Line has savory earthy notes of mushroom and olive. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.

Our Akaushi Wagyu is single origin sourced. Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan. That Japan has revered this “red cow” so much only confirms our commitment to always offering it. Only a few steer and cows were brought to the States in the 1970s and we are happy to be part of this elite farm program.

Farm

We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs.

The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.

HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.

Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.

Breed

When it comes to beef, our palate and our heart lies with one breed that has come to be our Signature line for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious.

Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Cooking

How to Prepare

1. Take the meat out of the refrigerator an hour prior to cooking.

2. Season liberally with salt and pepper on all sides.

3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.

4. Add a tablespoon of oil to the pan and sear the steak for 3-9 minutes depending on its size. For larger steaks, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary. Baste the steak using a spoon for the final 3-5 minutes of cooking.

5. Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare)

6. Let rest for 3-5 minutes before carving.

See recipes below for Béarnaise Sauce, Au Poivre, Z26 Steak Sauce, and Bife à Portuguesa.

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Béarnaise Sauce

ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
¼ cup champagne or white wine vinegar
¼ cup dry white wine
1 shallot, minced
1 tablespoon minced tarragon leaves
2 egg yolks (from large eggs)
¾ cup butter, melted (clarified or ghee)
½ teaspoon freshly ground black pepper
1 tablespoon water, as needed

A classic French daughter sauce of the Mother Hollandaise, Béarnaise blends a white wine reduction, tarragon, egg yolks, and melted butter to make a creamy, unctuous sauce that pairs perfectly with steak.

Pro Tip: Quick Blender Recipe:

Blend all ingredients in a blender on high until smooth, reduce speed to low and slowly drizzle in hot melted clarified butter or ghee until the emulsion has formed, add room temperature water to the blender to adjust consistency if too thick. Keep warm until ready to serve.

Traditional Recipe:

Add vinegar, wine, shallot, black pepper, and tarragon to a small sauce pot and bring to a boil. Lower to a simmer and reduce until approximately 2 tablespoons are left in the pot. Remove from the heat and set aside.

Make a bain-marie, or double boiler, with a small sauce pot of barely simmering water and a metal mixing bowl that can sit comfortably on top without the bottom touching the simmering water.

In the mixing bowl, whisk yolks and vinegar mixture for 2-3 minutes off the heat until slightly thickened, and then 2-3 mins on the double boiler until almost double in volume, 4-6 minutes total.

Slowly drizzle the melted butter, one drop at a time until an emulsion is established, then you can pour in a slow but steady stream of the butter in while whisking. Occasionally take the bowl on and off the double boiler while whisking to prevent overcooking (you don’t want scrambled eggs). You want it to be thickened to nappe, or coating the back of a spoon. If your mixture is too thick, whisk in 1 tablespoon of room temp water at a time until you have reached the proper consistency — that is a consistency slightly thinner than mayonnaise.

Keep just warm on the stove top off to the side while you prepare your steak. If it cools or gets too hot the emulsion will break, so try to time the sauce to be done just before you cook your steaks and whisk occasionally to keep a skin from forming on the top.

Bring your steak to room temp and pat dry. Season with salt and pepper.

Sear in a skillet over medium heat 3-4 minutes per sides adding 2 tablespoons of butter, a crushed clove of garlic, and a few thyme sprigs to the pan after you flip to the second side. Baste the steak with melted butter until you have reached an internal temperature of 125 degrees F. Rest for 10-15 minutes, slice and spoon the béarnaise sauce onto your steak as desired.

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Steak au Poivre

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
1 oz Burlap and Barrel Robusta Black Peppercorns
1 tablespoon of salted Ploughgate Butter
½ of a large shallot (minced)
2-3 sprigs of thyme
2-3 cloves of garlic (crushed)
2 tablespoons of cognac
1 tablespoon of Wilder Dijonish Mustard
¾ cups heavy cream
¾ cups chicken or beef broth (homemade preferred)

Toast your spices:

The flavor of the peppercorns is almost as important as that of the beautifully marbled steak in this recipe, so we hope you’ll take the time to carefully toast and crush these peppercorns for optimal flavor. We know you’ll truly appreciate the difference a little extra time takes in this simple recipe.

Preheat your oven to 375F. Remove the thawed steak from the fridge and packaging, moving to a baking sheet with a wire rack. Season with salt and set aside.

In a skillet over medium heat, toast the peppercorns for a few minutes until they just start to smell particularly fragrant. Stir or toss frequently, making sure not to scorch them. Remove from the pan to a mortar and pestle to crush or use a spice grinder pulsed a few times. A pepper grinder is likely to mill these too finely for this recipe and the smaller grinds will burn on your steak during cooking. With your hands or by spreading the peppercorns on a plate, pack the crushed pepper onto one side of the steak to create a crust. Don’t discard what remains of the peppercorns as they’ll be used in the sauce.

Preheat a skillet over medium-high heat and add 3 Tbsp of oil (vegetable or olive oil) until the oil starts to dance and shimmer. Carefully lay your steak pepper-crust side down and cook for 3 minutes until it develops a nice brown crust. Carefully flip over and add the garlic, thyme, and butter to the pan, basting for 1-2 minutes longer to sear the other side. Move the steak back to the wire rack-lined baking sheet, setting aside the skillet with the fat and aromatics. Move the baking sheet to the oven and cook until the internal temperature of the steak reaches at least 125F. Remove from the oven and allow to rest at room temperature 15 minutes prior to slicing.

While the steak cooks and rests, remove the garlic and thyme from the skillet and pour out all but 1 Tbsp of fat. Over medium heat, add shallots and reserved peppercorns and sauté until the shallots are tender and fragrant. Remove the pan from your stove, carefully add the cognac, then return to the heat, reducing until it almost completely evaporated.

Add the stock, scraping with a wooden utensil to release the fond (the delicious, browned bits) from the bottom of the pan. Whisk in heavy cream and simmer until it thickens enough to coat the back of a spoon. Spoon the sauce over the sliced steak alongside pomme frites, imagine you are in a small rural, seaside bistro in Normandy, and enjoy.

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Z26 Steak Sauce

Our take on a classic, very copyright-protected sauce. Feel free to add other spices to your liking, but this is a base to build some serious flavor.

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
½ cup of Worcestershire sauce
3 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoons Lambrusco vinegar
1 tablespoon sugar

Stir everything together in a small bowl. Pour into a jar to save in your refrigerator indefinitely.

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Bife à Portuguesa
with triple cooked molho de ajo potatoes and red wine sauce

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
½ cup red wine
½ cup red wine vinegar
¼ cup of sugar
3 toasted bay leaves
1 tablespoon toasted black peppercorns
2 large eggs
2lb Yukon gold potatoes (cut into wedges)
1 tablespoon paprika
½ cup minced garlic
1 mince red chili
¼ cup lemon juice
¾ cup olive oil
3 cloves of garlic whole
Cheesecloth or mesh spice bag

Add the red wine, red wine vinegar, and sugar to a pot. Bring to a boil and drop to simmer. Add the peppercorns and bay leaves to a sachet made from cheesecloth or a mesh spice bag and add to the reducing red wine mixture. Reduce by half, set aside, and remove the sachet.

Add the minced garlic, olive oil, and minced chili in a small sauce pot and heat over medium heat until garlic becomes tender and very fragrant but not browned. Remove from heat and add lemon juice to the mixture when cooled.

Preheat your oven to 400 degrees F. In a large pot, add the potatoes, whole cloves of garlic, 1 toasted fresh bay leaf, and a handful of salt, and cover with water. Bring to a boil and drop to a simmer until tender, 20-25 minutes.

Drain and dry the potatoes on a baking sheet lined with paper towels. Add the potatoes to the mixing bowl with lid (or use a plate) and shake to break the potato surface a little bit. Toss the potatoes in a few spoonfuls of molho de ajo and roast on a baking sheet at 400 degrees F for 25-30 minutes until golden brown. Remove from the oven and season with salt to taste.

Season your steak with salt and pepper. Sear in a skillet over medium heat 3-4 minutes per sides adding 2 tablespoons of butter, a crushed clove of garlic, and a few thyme sprigs to the pan after you flip to the second side. Basting the steak with melted butter until you have reached an internal temperature of 125. Rest for 10-15 minutes before slicing.

In another pan fry 2 sunny side eggs. Serve potato wedges on bottom drizzle with molho de ajo, top with sliced steak, with fried eggs and drizzle red wine sauce on and around the steak and eggs.

[/TABS]

Bone-in Wagyu Steaks

PORTERHOUSE STEAK

LONG-BONE RIBEYE STEAK

SINGLE BONE RIBEYE ROAST

BONE-IN RIBEYE STEAK

DRY AGED BONE-IN RIBEYE STEAK

BEEF, LAMB, PORK PORTERHOUSE SAMPLER

T-BONE STEAK