Morgan Ranch Beef Ribeye Steak (380g)



Returning end of April!

The best all-around cut. The default choice of steak connoisseurs and an all-time favorite among chefs. Fine-grained steak. Rich, beefy flavorful. This is the juiciest and flavorful of all steaks as it contains great texture making it incredibly tender while providing extreme flavor. 

Compared to the filet mignon the ribeye has much more flavor. Compared to the strip loin steak and the striploin medallion the ribeye is juicier thanks to the increased fat ratio which gives the steak almost a buttery-soft taste as it melts in your mouth.

The rich flavor of this prized Morgan Ranch beef cut is best paired with any good, more full-flavored Malbec or a strong Cabernet Sauvignon wine.

All this steak needs is quality salt and pepper. For best results let the steak breathe and have it reach room temperature just shortly before cooking. For medium-rare doneness the skillet and the charcoal or gas grill yield excellent results.




Contents 1 pack contains 1 steak
Weight Approx. 380g (13 oz.)
Serves 1-2 people, can be sliced and served on the plate for several people at a BBQ.

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 12h
In ice-water: approx. 1h
Cooking Method Grill, cast-iron skillet, sous-vide, fry-pan or oven
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.



Also known as Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet
Ingredients Beef
Aged 30 days wet-aged
Cut from Rib
Category Steaks
Packaging Individually vacuum packed


The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.

Morgan Ranch Collage



1. No factory farming! Humanely raised and treated with respect.

2. No growth hormones, antibiotics or steroids used - ever!

3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.

4. One farm, one family, one importer - traceability from farm to fork.

5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.

8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.

9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.

10. Amazingly flavorful, tender and juicy.


At A Glance

Cattle Breed Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.

View breeding certificate from the American Wagyu association.
Farm/Ranch Morgan Ranch
Region Nebraska, USA
Breeding All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
Raised by Dan Morgan and family
Farming Experience Since 1934, Certified American Wagyu since 1992
Feeding Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
Traceability 100% fully traceable from farm to fork
Hormones Never
Steroids Never
Antibiotics Never
Animal By-Products Feeding Never

Imported by Horizon Farms, Inc., Japan
Imported from Morgan Ranch Inc., USA


Instructions & Cooking Tips

  ribeye steak cutting board

Completely defrost steak in the fridge. For best results: shortly before cooking open the pack and place on the countertop until steak has reached room temperature and the fat parts have become very soft to the touch.

 ribeye steak skillet

For the Morgan Ranch ribeye steak, we recommend the cast-iron skillet, charcoal grill or a gas grill. All this steak needs is good quality salt and pepper. For an additional taste you can add a whole garlic knob sliced in half and some fresh thyme. 

 ribeye steak cooking

Grass-fed high-quality butter (no added salt and preservatives) is highly recommended for cooking the steak as it adds an amazing overall flavor to the steak.

The reverse sear method and medium-rare doneness yields best results for Morgan Ranch steaks: slow cook and turn often. Let it sizzle.


ribeye steak thermometer

Once the core temperature has reached 52 degrees Celsius or 125 degrees Fahrenheit sear on high heat for a couple of seconds until the outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius.


ribeye steak resting

Remember, the steak will continue to cook as it rests. 


ribeye steak vegetables

Serve with steamed vegetables and a simple salad. Remove the steak and add some more butter and a cup of water. Cover the frying pan or skillet with a lid and steam vegetables in steak juice for a couple of minutes until tender to the touch.


ribeye steak sliced

You can also slice the steak and share with many guests at a gathering such as a home party or BBQ. Eat while still warm for soft and buttery flavor and experience.

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