How to Cook Japanese Wagyu Sirloin Steak

This delectable steak is not only special when it comes to its intricate marbling, it’s also quick and easy to prepare…

Follow the steps below and enjoy this Japanese Wagyu Sirloin steak with your favourite sides and a glass of our Catena Paraje Altamira Malbec!

Important: Place your Wagyu straight into the refrigerator once you have received it and consume within 5 days.

Remove your Wagyu steak from the refrigerator an hour before you wish to cook it to allow the meat to reach room temperature.
Remove the packaging and pat dry your steak with a paper towel to remove any excess moisture.
Heat a thick-bottomed pan or griddle. Due to the intricate marbling of this cut, you don’t need to use any oil, though if you wish, you can gently tear some of the fat from the steak and heat it in the pan before adding the steak and wait until it starts to smoke.
To achieve a medium-rare cooking point, cook your steak for 2 minutes on each side. If you prefer your steak medium-well, cook for 4 minutes on each side.
Cover the steak with tinfoil and leave it to rest for the same amount of total cooking time (depends on your cooking point preference) to allow it to retain its juices, before gently slicing against the grain.
Sprinkle with a touch of flaky salt, serve and enjoy.

How To Cook: Japanese Wagyu Sirloin Steak