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Wagyu Prime Rib

wagyu prime rib steaks


Kitayama Meatshop has always been my source of high-quality and yet affordable wagyu prime rib, ribeye, porterhouse, t-bone or tenderloin steaks, including whole slabs of beef briskets.

A 1.5-inch thick G4 wagyu prime rib steaks weigh around 0.70kg per piece.

Kitayama Wagyu Steaks:

WAGYU is that legendary breed of cattle that was developed in Japan. It is finely marbled with its exquisitely tender texture and has an incomparable flavor.

BEEF MARBLING is that single trait that sets Wagyu beef apart from all other beef cuts. Its fine network of delicate fat bastes from within while the meat cooks on the outside. Get to savor that ultimate experience by indulging in Kitayama’s selection of prime beef cuts.

The story unfolds in the cool and gentle climes of the foothills of Mt. Kitanglad in Bukidnon, northern Mindanao, where the Wagyu herds are pampered on lush pastures. Sired by selected bulls from champion lineages, only the best cattle proceed into the company feedlot where they are maintained on grains and nutritious concentrates--for 600 days. No hormones, no enhancers, no shortcuts. All natural from paddock to plate.

kitayama prime rib steaks

Wagyu Prime Rib Steak

Jeffrey H. Chua
Kitayama 1.5-inch wagyu prime rib steaks cooked medium in sous vide for 2 hours and finished in a blow torch.
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Resting time 8 minutes
Total Time 2 hours 33 minutes
Course Beef
Cuisine American
Servings 6 people
Calories 0.9 kcal


  • Sous Vide
  • Container for sous vide
  • Sous vide rack
  • Blow Torch
  • Vacuum Sealer
  • Cooling rack


  • 4 pcs. Kitayama wagyu prime rib steak 1.5-inch thick
  • olive oil
  • garlic powder
  • kosher salt
  • fresh ground pepper



  • Pat dry steaks with paper towel and brush with some olive oil.
    wagyu prime rib
  • Season steaks with salt, pepper and garlic powder on both sides. Gently pat the rub into the meat.
  • Place each steak in a vacuum bag, then vacuum seal.

Sous Vide:

  • Add enough water in a sous vide container so the steaks will be completely submerged. Make sure the water level is somewhere between the min and max level of your sous vide machine. Tip: adding hot water will save you some time.
  • Set your sous vide machine to your preferred doneness. I wanted mine to be somewhere between medium rare (129.2F) and medium (132.8F), so I set the temp to 130.5F. Set the cooking time to at least 2 hours for a 1.5-inch thick steak. Cover the container and press start.
  • Wait for the water to reach the temperature you set. The timer will start once the temperaure is reached.
  • Open the cover and place the vacuum-sealed steaks in the sous vide rack. Return the cover and wait for 2 hours. The sous vide will turn itself off after the timer ends.
  • Remove the sous vide rack from the container. Use a scissor to cut open the vacuum bags. Remove the steaks and place in the cooling rack.
    after sous vide
  • Use a paper towel to lightly pat dry both sides of the steaks.
  • Use a blow torch to sear all sides of the steaks and form a beautiful crust.
  • Let the steaks rest for 8 minutes to allow the juices to return to the meat before slicing.
    kitayama prime rib steaks
  • My son loves pouring some gravy on to his steaks.
    steaks with gravy


Sous vide quick reference chart for beef (1 hour cooking time for 1-inch thick cuts):
Rare: 122F
Medium-Rare: 129.2F
Medium: 132.8F
Well-Done: 140F 
Original link:
Keyword Kitayama, Prime rib, Sous vide, steak, Wagyu