Wagyu Japanese Beef Striploin Steak | ±300g

Preparing a Japanese Wagyu striploin steak from frozen can yield incredible results, as long as you handle it with care! Here’s how you can cook that beautiful 300g steak to perfection:

1. Thaw the Steak Gently

• Remove from Freezer: Take the frozen Wagyu striploin out of the freezer and leave it in its vacuum-sealed package.
• Refrigerate Overnight: Let it thaw in the fridge overnight (about 8-12 hours). This slow thawing process keeps the texture and marbling intact.
• For Faster Thawing: If you’re short on time, submerge the steak (still wrapped) in cold water for about 1-2 hours, changing the water every 30 minutes.

2. Pat it Dry & Bring to Room Temperature

• Remove Excess Moisture: Once thawed, take the steak out of its packaging, and use paper towels to pat it completely dry. This ensures a good sear.
• Rest at Room Temperature: Allow the steak to sit at room temperature for about 30-45 minutes before cooking. This helps it cook more evenly.

3. Season Lightly

• Wagyu is Rich: Because Japanese Wagyu has such rich marbling, it needs minimal seasoning. A simple sprinkle of high-quality sea salt on both sides is enough.

4. Preheat Your Cooking Surface

• Cast Iron or Heavy Pan: Use a cast-iron skillet or heavy pan for the best sear. Preheat the pan over medium-high heat until it’s very hot. This ensures a good crust.
• No need for oil, as the fat from the beef will render as it cooks.

5. Sear the Steak

• Searing Time: Place the steak in the hot pan and sear for about 1.5 to 2 minutes on each side. You’re looking for a nice, caramelized crust.
• Don’t Overcook: Wagyu is best served rare to medium-rare (around 50-54°C). Cooking it beyond this point can cause the fat to melt too much, losing the signature buttery texture.
• Baste with Butter (optional): In the last minute of cooking, you can add a tablespoon of butter, along with a sprig of rosemary or thyme, to the pan. Tilt the pan and spoon the melted butter over the steak to enhance flavour.

6. Check the Internal Temperature

• Use a Meat Thermometer: For accuracy, use a meat thermometer to check doneness. For rare: 48°C-50°C and for medium-rare: 52°C-54°C.
• Remember: Wagyu continues to cook slightly after being removed from heat, so pull it off a couple of degrees before your desired doneness.

7. Rest the Steak

• Rest for 5 Minutes: Once the steak reaches your desired temperature, remove it from the pan and let it rest for 5 minutes. This allows the juices to redistribute, keeping it juicy and tender.

8. Slice & Serve

• Slice Against the Grain: For the best texture, slice the steak against the grain. With Wagyu, thin slices will highlight the melt-in-your-mouth quality.
• Pairing: Wagyu is rich, so pair it with simple sides like roasted vegetables or a light salad. You don’t need heavy sauces, but a finishing salt will elevate the experience.

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