Australian Wagyu Beef Striploin Steak

What you are getting
Savour the luxurious taste of Australian Wagyu Beef, made from cattle that are raised on a combination of pasture and grain, delivering world-class quality with every cut. With a marble score of MB 4/5, our Australian Wagyu Beef Striploin Steak features beautiful, fine marbling that melts during cooking, enhancing the steak’s richness without being overly fatty. Cut from the loin, it offers a consistent, firm bite with a buttery finish, ideal for grilling, pan-searing or sous vide to medium-rare perfection.

If you prefer something a little richer, indulge in our Australian Wagyu Beef Striploin Steak with a marble score of MB 6/7, a superior cut featuring intense marbling and deep, luxurious flavour, delivering an elevated level of juiciness and buttery tenderness and offering an indulgent mouth-feel with each bite.

In Australian Wagyu grading, the Beef Marble Score (MB) indicates the level of intramuscular fat, ranging from 0 to 9+, with higher numbers signifying more marbling. This marbling directly impacts flavour, tenderness and overall quality of the beef.

How to cook the perfect Wagyu steak
Step 1: Prep
Take the Australian Wagyu Beef Striploin Steak out from the refrigerator 30 – 60 minutes before cooking.
Defrost and bring it to room temperature to ensure even cooking.
Pat the steak thoroughly dry with paper towels.
Season generously on both sides and the edges with kosher salt and black pepper.

Step 2: Sear
Heat a cast-iron pan on high until smoking hot.
Because Wagyu is high in fat, oil is usually not required or use a tiny amount of high-smoke-point oil.
Sear the Australian Wagyu Beef Striploin Steak for 1 – 2 minutes per side to develop a crust.
Press down on it with a spatula to ensure the best possible contact with the hot pan.
Use tongs to hold the steak on its side to render the fat cap for 15 – 30 seconds.

Step 3: Baste
Lower heat to medium.
Add butter, garlic and thyme to the pan, basting the steak as it cooks.
Use a meat thermometer and insert it into the thickest part of the Australian Wagyu Beef Striploin Steak.
Remove the steak at 54°C – 57°C for medium-rare doneness.

Doneness Guide
Rare: 49°C – 52°C
Medium-rare: 54°C – 57°C (recommended)
Medium: 60°C – 63°C

Step 4: Rest
Transfer the cooked Australian Wagyu Beef Striploin Steak to a cutting board.
Let it rest for 5 – 10 minutes to allow juices to redistribute.
Cover it loosely with foil to ensure the steak stays moist.

Step 5: Serve
Cut the Australian Wagyu Beef Striploin Steak across the grain into ½-inch thick slices.
Skip the salt and crown your steak with delicious caviar for a luxurious final touch.

Where we recommend
To savour a good steak without the hassle of cooking, visit WILD/FIRE.