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wagyu sirloin steak recipe

Wagyu Sirloin Steak Recipe

Learn how to cook Wagyu sirloin steak perfectly with high heat and simple seasoning. This method delivers a crisp crust and a tender medium-rare center every time.
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Prep Time 45 minutes
Cook Time 5 minutes
0 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: American, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 steak Wagyu sirloin steak 10–14 oz (280–400 g), 1–1.5 inches thick
Seasoning
  • 1–1½ teaspoons Flaky sea salt or kosher salt Adjust to taste
  • ½ teaspoon Fresh cracked black pepper Optional but recommended
  • 1 teaspoon High smoke point oil Grapeseed, avocado, or refined olive oil
  • 1(optional) teaspoon Trimmed Wagyu fat For extra searing flavor

Equipment

  • Cast Iron Skillet (Best for a heavy crust)
  • Meat thermometer (Crucial for precision)
  • Tongs (To flip without piercing the meat)
  • Paper towels (To pat the meat dry)

Method
 

Step 1: Prep the Steak
  1. Take the steak out of the fridge 30 to 60 minutes before cooking. Pat it very dry with paper towels. Season generously with salt on both sides.
Step 2: Heat the Skillet
  1. Set a cast iron pan over high heat until it starts to smoke lightly. Add a small amount of oil or a piece of trimmed Wagyu fat to the pan.
Step 3: The Sear
  1. Place the steak in the hot pan. Let it sear for 1.5 to 2 minutes without moving it. Flip and cook for another 1.5 to 2 minutes. Use tongs to sear the edges for 30-60 seconds.
Step 4: Check Temperature
  1. Insert a meat thermometer into the thickest part. Pull the steak from the heat when it reaches 125°F - 130°F (for Medium-Rare).
Step 5: The Rest
  1. Place the steak on a warm plate and cover loosely with foil. Let it rest for 5–10 minutes.
Step 6: Slice and Serve
  1. Slice against the grain into thick strips. Sprinkle with a final pinch of flaky salt before serving.

Notes

  • Don't skip the rest: This allows juices to redistribute; cutting too early will result in a dry steak.
  • Thermometer is key: Wagyu fat melts at a lower temperature than regular beef, so it cooks 30% faster. Always use a thermometer.
  • Roast Variant: If using a Wagyu Sirloin Roast, use the reverse sear method: Oven at 250°F until 120°F internal, then flash-sear in a pan.