8 Oz Rosewood Wagyu Striploin Recipe

Time45m

Serves1

Make 8 Oz Rosewood Wagyu Striploin Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Wagyu Striploin
Remove the Wagyu Striploin from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This will ensure even cooking.
2
Season the Meat
Generously season the striploin on both sides with salt and black pepper.

3
Heat the Pan
In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers.
4
Sear the Striploin
Once the oil is hot, add the Wagyu Striploin to the pan. Sear for about 4-5 minutes on one side without moving it, until a golden-brown crust forms.
5
Flip the Steak
Carefully flip the striploin using tongs and sear the other side for another 4-5 minutes for medium-rare, adjusting time as needed for your preferred doneness.
6
Add Aromatics (Optional)
During the last minute of cooking, add crushed garlic cloves, fresh rosemary, and butter to the pan. Baste the steak with the melted butter and aromatics for extra flavor.

7
Rest the Steak
Remove the striploin from the pan and place it on a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute.
8
Slice and Serve
After resting, slice the Wagyu Striploin against the grain and serve immediately, optionally drizzled with any remaining pan juices.