Australian Wagyu Beef Striploin Steak

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.

To cook the perfect Wagyu steak, follow these simple steps:

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 – 57°C for medium-rare doneness
  

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

Doneness Guide

1. Rare: 49 – 52°C
2. Medium-rare: 54 – 57°C (recommended)
3. Medium: 60 – 63°C

To savour some good Wagyu without the hassle of cooking, try the Australian Wagyu Bone-in Striploin at BARREL.