Wagyu British Beef Striploin Steak 14 Days Dry-Aged | ±400g

Preparation (Applies to All Methods)
1. Defrost the Steak Properly:
• Place it in the fridge for 12-24 hours.
• If in a hurry, submerge it in cold water (sealed in a bag) for 1-2 hours.
2. Pat Dry Thoroughly: Use paper towels to remove excess moisture. This helps with better browning.
3. Season Simply:
• Light seasoning (salt and black pepper) enhances the wagyu flavour.
• Avoid strong marinades or excessive spices.
4. Let It Reach Room Temperature:
• Rest the steak for 30-45 minutes before cooking for even heat distribution.

1. Stovetop (Pan-Seared) – 180-200°C

🔹 Best For: Crispy crust & control over doneness
1. Preheat a Heavy Pan:
• Use a cast iron or stainless steel pan on medium-high heat.
• No need for oil—wagyu has natural fat.
2. Sear the Steak:
• Cook for 2-3 minutes per side for medium-rare.
• Flip only once for an even crust.
3. Baste with Butter (Optional):
• In the last minute, add 1 tbsp butter, garlic, and thyme.
• Tilt the pan and spoon the butter over the steak.
4. Rest & Serve:
• Remove from heat and rest for 5-10 minutes.
• Slice against the grain for maximum tenderness.

2. Oven (Reverse Sear) – 110-120°C + Pan Searing

🔹 Best For: Precise doneness with an excellent crust
1. Preheat the Oven: Set it to 110-120°C.
2. Prepare the Steak: Place the steak on a wire rack over a baking tray.
3. Slow Cook Until 45-48°C (Rare to Medium-Rare):
• Bake for 25-30 minutes, flipping halfway.
4. Sear in a Hot Pan:
• Heat a pan to 200°C and sear for 1 minute per side for a golden crust.
5. Rest & Serve: Let it rest for 5-10 minutes before slicing.

3. Air Fryer – 200°C

🔹 Best For: Quick & easy cooking with a good crust
1. Preheat the Air Fryer to 200°C.
2. Cook the Steak:
• Place in the basket and air fry for 6-7 minutes per side for medium-rare.
3. Check Internal Temp:
• 50-52°C (rare)
• 54-57°C (medium-rare)
• 60°C+ (medium)
4. Rest & Serve: Let it rest for 5-10 minutes.

4. Grill (Charcoal or Gas) – 200-220°C

🔹 Best For: Smoky flavour & grill marks
1. Preheat the Grill: Heat to 200-220°C (medium-high heat).
2. Oil the Grates: Use a paper towel dipped in oil to prevent sticking.
3. Grill the Steak:
• Cook for 2-3 minutes per side for medium-rare.
• For extra grill marks, rotate 90° halfway through each side.
4. Rest & Serve: Let it rest for 5-10 minutes before slicing.

Final Tips for British Wagyu:

✅ Cook Wagyu at Slightly Lower Heat: Too much heat can burn the delicate fat.
✅ Use a Meat Thermometer: Aim for 52-54°C (medium-rare), 57-60°C (medium).
✅ Let the Fat Render Properly: Wagyu fat is rich and flavourful—slow cooking methods work great!

SHIPPING RATES (UK mainland only excl. Highlands)

SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.