Cut from the rib section, the same primal that gives prime rib its name, our ribeye carries the widest, most generous marbling of any steak we raise. Slice into it before it even hits the pan, and you'll see fat threaded clean through the muscle, not pooled at the edge. Sear it hot in cast iron or over an open flame; that marbling renders fast, self-basting the meat as it cooks. Thicker cuts take well to a reverse sear — low oven first, hard sear last — for an edge-to-edge medium-rare. This is the cut people mean when they finally say they've had real Wagyu.
