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Description

Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Experience the ultimate in steak luxury with our Australian Wagyu Ribeye Filet BMS 8-9, also known as the Ribeye Heart – the most prized center-cut portion of the ribeye. This exquisite cut delivers a perfect balance of intense marbling, rich beefy flavor, and velvety tenderness, making it a top-tier choice for discerning meat lovers and gourmet chefs alike.

The Ribeye Heart is the crown jewel of the ribeye – free from excess fat and gristle, yet packed with the signature marbling that defines Wagyu beef. With a BMS of 8-9, this cut offers a luxurious mouthfeel and deep umami richness, perfect for pan-searing, grilling, or sous vide.

Whether you're hosting a special dinner or treating yourself to a restaurant-quality steak at home, this Wagyu filet delivers an unforgettable culinary experience.

Origin: Australia.
Marbling: BMS 8-9
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 8oz.
Description: Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Pan-Seared & Oven-Finished Wagyu Ribeye Filet (BMS 8–9)

Bring to Room Temperature
Remove ribeye filet from the fridge 30–45 minutes before cooking.
Season Lightly
Pat dry and season with salt and freshly cracked pepper. The rich marbling requires minimal seasoning.
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear ribeye filet for 2–3 minutes per side until a deep crust forms.
Add Aromatics & Butter
Add 2–3 tbsp butter (30–45 g), crushed garlic, and fresh thyme. Baste the steak for extra flavor.
Finish in the Oven
Transfer skillet to a preheated oven at 400°F (204°C).
Cook for 4–7 minutes for medium-rare.
Approximate times and internal temperatures:
- Rare: 120–125°F (49–52°C) – 3–4 min
- Medium-Rare: 130–135°F (54–57°C) – 4–7 min
- Medium: 140–145°F (60–63°C) – 7–9 min
- Medium-Well: 150–155°F (65–68°C) – 9–11 min
- Well-Done: 160°F+ (71°C+) – 11+ min
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Reverse Sear Wagyu Ribeye Filet (BMS 8–9)

Preheat Oven
Set oven to 250°F (121°C) for slow cooking.
Season & Prepare
Season lightly with salt and pepper. Place ribeye filet on a wire rack over a baking sheet.
Slow Cook
Cook until internal temperature is about 10–15°F (5–8°C) below target doneness.
Approximate internal temperatures:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
Sear for Crust
Heat a skillet over high heat and sear for 1–2 minutes per side until a golden crust forms.
Rest & Serve
Let rest for 5 minutes before slicing.

Serving Suggestions:

Pair with roasted garlic mashed potatoes, sautéed broccolini, and a bold red wine like Napa Valley Cabernet Sauvignon or Barossa Shiraz.