If you haven’t experience the delight that is wagyu you are seriously missing out. It is distinctive for the fat marbling throughout, which creates the delicate texture and rich flavour. Keep it simple and cost effective; allow the beef to speak for itself. Be sure to use a dry, non stick pan, as the fat from the beef is more than enough to cook in. You also want a slightly longer cooking time than regular cuts of steak to render the fat inside and allow the beef to reabsorb any excreted fat from the pan, maintaining the rich flavour. I used marble score 8 wagyu and it worked a treat!
Prep Time: 1 Hour
Cooking Time: 5 minutes
- wagyu sirloin steak
- 200g salted butter
- 1 clove garlic
- 1 tsp finely chopped fresh rosemary
For the butter
- Temper butter.
- Mix butter in a large mixing bowl until completely smooth.
- Fold in garlic and rosemary.
- Cover a chopping board with glad-wrap, and roll the butter into a log shape. (Much like a large lolly) and set in the fridge.
For the sirloin
- Make sure to temper the meat for an hour before cooking, this will allow an even cooking temperature throughout. Season liberally with salt.
- On a dry pan with a medium heat, sear both sides, cook for 3-5 minutes, turning once.
- Take off to rest for 1 minute only. Thinly slice the butter log and place onto the steak to melt over from the residual heat.
Alternatively, you can deglaze the pan of juices with the butter and cook till lightly brown. Pour over the steak and serve!