Wagyu Chilean Beef Striploin Steak | ±300g

Regular price: £38.00
Regular price: ~~£38.00~~
Sale price: £38.00

Tax included.

BMS 6-7 8-9

Weight ±300g

WAGYU EXPERT
EXCLUSIVE IMPORTER
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Product Description

Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
BMS 6-7 & 8-9
1 steak of ±300g
Frozen

Chilean Wagyu Beef Striploin Steak

Chilean Wagyu Beef Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesnt do much work, it is tender with a thin covering of fat protecting the stunningly marbled meat beneath. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.

How to prepare your striploin steak

Ingredients:
• 300g Wagyu Chilean beef striploin steak
• 1 tsp sea salt (adjust to taste)
• 1 tbsp unsalted butter
• 1 clove garlic (crushed)
• 1 sprig fresh rosemary or thyme (optional)
• 1 tbsp olive oil

Instructions:

1. Bring the Steak to Room Temperature
• Take the steak out of the refrigerator at least 30–40 minutes before cooking.
• Let it come to room temperature for even cooking.

2. Preheat the Pan
• Heat a heavy-based pan (cast iron preferred) over medium-high heat until it’s very hot.
• Add 1 tbsp olive oil and swirl to coat the pan.

3. Season the Steak
• Generously season both sides of the steak with sea salt.

4. Sear the Steak
• Place the steak in the hot pan and sear for 2 minutes without moving it.
• Flip and sear the other side for another 2 minutes.
• Sear the edges by holding the steak with tongs for 30 seconds on each side.

5. Baste with Butter
• Reduce the heat to medium.
• Add butter, garlic, and rosemary to the pan.
• Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1–2 minutes.

6. Check for Doneness
• Rare: 45–50°C (about 4 minutes total cooking time)
• Medium-rare: 50–55°C (about 5–6 minutes total)
• Medium: 55–60°C (about 7–8 minutes total)

Use a meat thermometer to check the internal temperature.

7. Rest the Steak
• Remove the steak from the pan and let it rest on a plate for 5–7 minutes.
• This allows the juices to redistribute, making the steak juicier.

8. Slice and Serve
• Slice against the grain and serve immediately.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays	FREE on orders over £60 (£5.95 on smaller orders)
Saturdays	FREE on orders over £80 (£9.95 on smaller orders)

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

Weekdays	FREE on orders over £80 (£13.15 on smaller orders)
Saturdays	FREE on orders over £80 (£13.15 on smaller orders)

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.

CHILE | Los Lagos

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.

Wagyu Chilean Beef Striploin Steak | ±300g

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