Wagyu Chilean Beef Whole Striploin | ±2, ±2.8kg

Chilean Wagyu Beef Striploin Recipe (2kg - 2.8kg)

Ingredients
• 2kg to 2.8kg Chilean Wagyu beef striploin
• Coarse sea salt
• 2 tbsp olive oil or beef tallow
• 2-3 sprigs fresh rosemary or thyme (optional)
• 4 cloves garlic, smashed (optional)

Step-by-Step Instructions

Option 1: Whole Roasted Striploin
1. Preparation: Remove the Wagyu striploin from the fridge at least 1 hour before cooking to reach room temperature.
2. Seasoning: Generously season all sides with coarse salt. Add rosemary, thyme, and garlic if desired.
3. Searing: Heat a large cast-iron pan or griddle over high heat. Add olive oil or beef tallow, then sear the striploin for 2 minutes per side, forming a golden crust.
4. Oven Roasting: Preheat oven to 120°C. Place the striploin on a wire rack over a baking tray.
5. Slow Cook: Roast for 1.5 to 2 hours, or until the internal temperature reaches 52°C to 55°C for medium-rare.
6. Resting: Remove from the oven, tent loosely with foil, and let rest for 15 minutes before slicing.
7. Serving: Slice against the grain and serve with your favorite sides.

Option 2: Sliced into Steaks (3-4cm thick)
1. Slicing: Cut the striploin into thick steaks (3-4cm).
2. Seasoning: Season both sides with coarse salt.
3. Searing: Heat a cast-iron skillet or grill over high heat. Add beef tallow or olive oil.
4. Cooking: Sear steaks for 2-3 minutes per side, flipping once, until they develop a deep golden crust.
5. Finishing in Oven (Optional): If needed, finish cooking in a 120°C oven until the internal temperature reaches:
• 50°C for rare
• 55°C for medium-rare
• 60°C for medium
6. Resting: Let steaks rest for 5-10 minutes before serving.

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