Japanese Wagyu Beef Striploin Steak

What you are getting
With a rib cap that is guaranteed to melt in your mouth, our Japanese Wagyu Beef Striploin Steak from the Miyazaki Prefecture well-known for its exceptional Wagyu, is rich in flavour and fat. Each piece of beef is between ½ to ¾ inches thick with a consistent marbling that keeps the whole steak moist and juicy — a must-have for steak lovers.

To ensure top quality, Japanese Wagyu beef are assessed based on colour, firmness and fat-to-meat ratio and graded by a letter (A to C) and a number (1 to 5), A being the most premium and 5 being the most marbled.

How to cook the perfect Wagyu steak
Step 1: Prep
Take the Japanese 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 Japanese 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 Japanese 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 Japanese 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 Japanese 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 excellent Japanese Wagyu without the hassle of cooking, visit The Gyu Bar.