More Information
Price ₱ 3,920 per Kilo
Farmer Snake River Farms
Package Type 1 slab
Total Pack Weight 2.50 KG
Total Pack Price ₱ 9,799
In stock
Wagyu Cap of Rib-Eye (Slab)

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Wagyu Cap of Rib‑Eye (Slab)

  • Farmer: Snake River Farms
    • Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and is featured in a number of Michelin-starred restaurants. They carefully manage how their Wagyu/Angus cattle and Berkshire hogs are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef and Kurobuta Pork the finest meats available.
  • Know Your Steak
    • The perfect steak cut to serve when you want to impress your guests or keep it all for yourself, every bite of the ribeye cap steak is sure to blow everyone’s mind as it’s considered as the tastiest cut on the cow. A Wagyu Rib cap can be found surrounding the eye of every rib steak or roast. It has a highly marbled layer making it the most tender, succulent, and flavorful meat you can imagine.
  • Cooking Tip
    • Michelin-starred chefs in New York treats the rib cap as a highly prized cut of steak with an incomparable flavor but did you know that the best way to cook it as simple as sprinkling salt & pepper while it's on a hot grill? Wagyu Rib cap is also best cooked at medium-rare to achieve that crisp crust outside and a melting tender meat on the inside.
  • Best Way To Cook
    • Grilling, Pan Searing, Pan Roasting.
  • Wine Pairing
    • With a beef like Wagyu, you will want a big wine to pair up with it that already has started to shed some tannins and show fruit. A 1995 or 1994 Caymus will be a wonderful choice for it is big, dark, rich and fruity: the kind of wine that goes well with red meat.

    Wagyu Ribeye Cap with Gremolata


    • 1/3 cup chopped fresh parsley
    • 1 tablespoon preserved grapefruit peel, zested
    • 2 teaspoons minced garlic
    • 1 cup Panko bread crumbs

    Steak Oil

    • 1 cup of grapeseed oil
    • 1 cup of olive oil
    • 4 garlic cloves, smashed
    • ¼ of a small white onion, thinly sliced.
    • Zest of 1 lime
    • 1 tablespoon roasted coriander seed
    • 1 tablespoon roasted white peppercorns
    • 4 fresh bay leaves, chiffonade
    • ¼ cup of rosemary leaves bruised
    • ¼ cup of thyme, upper parts only, leaves and stem

    Steak Fries

    • 4 potatoes
    • Reserved beef fat
    • Reserved beef cracklings, chopped
    • Salt
    • Pepper
    • Thyme, as needed

    Wagyu Ribeye Cup

    • 2 rib eye caps, wagyu
    • Salt
    • Pepper
    • Steak Oil (recipe below)
    • Gremolata (recipe below)
    • Steak Fries (recipe below)


    1.Fry the panko bread crumbs in the clarified butter until golden brown. Strain and transfer to paper towels to drain and cool.

    2. Combine with the remaining ingredients.

    Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

    Steak Oil:

    1.Combine all ingredients in a small pan. Raise temperature until it's too hot to touch, then immediately remove from the heat and allow to cool to room temperature.

    2.When cool, transfer to an airtight container and reserve until needed.

    Wagyu Ribeye Cap:

    1.Trim any excess fat and sinew off of the rib eye cap. Discard the sinew, but dice the fat and render slowly in a sauté pan until crispy

    2.When ready, strain the crackling from the beef fat and reserve both separately. Cut the steak into sections and transfer to the Steak Oil to marinate overnight.

    3.Preheat a wood-fired grill. When ready, remove the steaks from the oil and drain. Season with salt and fresh ground pepper and grill over high heat until warm through and lightly charred. Serve with Gremolata.

    Steak Fries:

    1.Wash the potatoes and slice with the skins on.

    2.Heat the beef fat in a sauté pan, then add the potatoes to sear.

    3.Cook until golden and tender.

    4.Remove from the pan, season with the remaining ingredients.


    Garlic Rosemary Rib-eye Caps


    • 4 (8-ounce) rib-eye caps, tied with butcher twine
    • vegetable oil
    • salt and pepper, to taste
    • 2 - 3 tablespoons unsalted butter
    • 4 cloves garlic, smashed
    • 4 small sprigs of rosemary


    1. Preheat oven to 400 degrees.

    2. Pat rib-eye caps dry. Rub each with a small amount of vegetable oil, just enough to create a very light coat. Season generously with salt and pepper.

    3. Heat a cast-iron skillet over medium-high heat. As soon as the pan starts to smoke, place steaks in skillet. Let sear for 3 minutes, then flip. Sear for 2 minutes on another side. then add 2 - 3 tablespoons of butter and let it melt for a few seconds.

    4. Add smashed garlic and rosemary. Once garlic and rosemary have cooked for about 30 seconds, start spooning the butter onto the steaks. After another 30 seconds, transfer hot skillet to oven.

    5. Bake in the oven for 3 minutes, spoon more butter mixture onto the steaks and continue to cook until desired doneness, about 2 more minutes for medium-rare.

    6. Remove from oven, transfer steaks to a cutting board, pour butter over steaks (including the garlic and rosemary) and let rest for at least 5 minutes. Remove twine and enjoy. Serves 4 - 8.