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10 oz, Tajima Wagyu & Angus cross, intricately marbled, luxuriously smooth finish. Gérard Bertrand Cigalus Rouge, Languedoc-Roussillon, France juicy berries & soft oak

Remove the 10 oz Wagyu sirloin cap from the refrigerator 45–60 minutes before cooking so it comes to near-room temperature. Pat dry thoroughly with paper towels. Evenly coat both sides with 1.25 tsp kosher salt and 0.5 tsp freshly ground black pepper, pressing gently so seasoning adheres. Let rest on a rack while you preheat the pan.

Temper and season

Place a heavy skillet (cast iron preferred) over high heat and let it preheat for 5–7 minutes until smoking hot. This ensures a deep, even sear which is important for marbled Wagyu.

Preheat pan

Add 1 tablespoon neutral oil and swirl to coat the pan. Lay the steak in the pan away from you so hot oil doesn't splatter. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust. Flip and sear the other side 1–2 minutes. If the fat cap is thick, hold the steak with tongs and render the fat along the edge for 30–45 seconds until lightly crisped.

Sear

Lower heat to medium. Add 1 tablespoon unsalted butter, 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter repeatedly over the steak (basting) for 1–2 minutes. Continue until internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium using an instant-read thermometer inserted into the thickest part. Because of Wagyu’s marbling, avoid higher temps to preserve texture and juiciness.

Baste and finish

Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute. During this time, spoon any flavored butter from the pan over the steak once more.

Rest

Slice the rested sirloin cap across the grain into 1/4–1/2 inch slices. Arrange on a warmed plate. Sprinkle 1/4 tsp flaky sea salt over the slices to highlight the beef’s richness. If using, drizzle 2 tablespoons red wine jus in a light ribbon beside the steak and garnish with 1/2 cup microgreens or baby arugula tossed lightly in a touch of oil and lemon.

Slice and finish

Serve immediately with a glass of Gérard Bertrand Cigalus Rouge served at 58–62°F (14–16°C). The wine’s juicy berry notes and soft oak complement the Wagyu’s buttery texture. Recommend one 750 ml bottle for 3–4 people or for pairing with multiple courses.

Serve with wine

Tajima Wagyu & Angus cross sirloin cap (picanha), trimmed and portioned

Kosher salt

Freshly ground black pepper

Neutral oil with high smoke point (grapeseed or canola)

Unsalted butter

Garlic cloves, lightly crushed

Fresh thyme sprigs

Flaky sea salt (Maldon)

Microgreens or lightly dressed baby arugula

Red wine jus or reduced pan sauce (optional)

Gérard Bertrand Cigalus Rouge, Languedoc-Roussillon, France (serve slightly below room temp)

WAGYU SIRLOIN CAP

Make WAGYU SIRLOIN CAP Recipe in just 1h 15m. 10 oz, Tajima Wagyu & Angus cross, intricately marbled, luxuriously smooth finish. Gérard Bertrand Cigalus Rouge, Languedoc-Roussillon, France juicy berries & soft oak

WAGYU SIRLOIN CAP

Descriptors

Tasting Notes

Food Pairings

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