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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: Cast Iron Sear + Oven Finish

This method gives you a perfect crust while gently bringing the interior to temp.

Instructions:

Preheat Oven: Set to 250°F (120°C).
Sear First:
- Heat cast iron skillet over high heat until smoking.
- Add a thin layer of neutral oil.
- Sear steak for 90 seconds per side until a golden crust forms.
Oven Finish:
- Transfer steak to a wire rack over a baking sheet.
- Cook in oven until internal temp reaches:
  - 120°F (49°C) for rare
  - 130°F (54°C) for medium-rare
  - Use a meat thermometer for accuracy.
Optional Baste:
- In the skillet, melt 1 tbsp butter with garlic and herbs.
- Spoon over steak before resting.
Rest:
- Let steak rest for 10 minutes, loosely tented with foil.

Method 2: Reverse Sear

Step 1: Low & Slow Oven Cook

This gently warms the steak and evenly distributes the fat.

Preheat oven to 225°F (107°C).
Place steak on a wire rack over a baking sheet.
Insert a meat thermometer (if available).
Cook until internal temp reaches:
- 115°F (46°C) for rare
- 125°F (52°C) for medium-rare

⏱️ Time: ~30–45 minutes depending on thickness.

Step 2: High-Heat Sear

This creates a perfect crust without overcooking the interior.

Heat a cast iron skillet over high heat until smoking.
Add a small amount of neutral oil (e.g., avocado or grapeseed).
Sear steak for 45–60 seconds per side.
Optional: Add butter, garlic, and herbs (rosemary, thyme) for a quick baste.

Serving Suggestions

Slice thick or serve whole.
Pair with:
- Truffle mashed potatoes or creamy polenta
- Grilled asparagus or sautéed mushrooms
- A bold red wine like Cabernet Sauvignon or aged Rioja