8 Oz Wagyu Sirloin Recipe

Inspired by D'Nulffos

Time35m

Serves1

Make 8 Oz Wagyu Sirloin Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring steak to room temperature
Remove the 8 oz wagyu sirloin from the refrigerator 30–45 minutes before cooking and pat dry thoroughly with paper towels. This promotes even cooking and better crust formation.
2
Season both sides of the steak generously with kosher salt and freshly ground black pepper just before cooking. For wagyu, salt timing can vary; here we salt immediately prior to searing to avoid drawing out excessive moisture.

3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) on the stovetop over medium-high heat. Let the pan get very hot for 3–5 minutes until it's just starting to smoke lightly.
4
Add oil and sear
Add the neutral high-smoke oil to the hot pan and swirl to coat. Carefully place the seasoned wagyu sirloin into the pan. Sear without moving for 2–3 minutes to form a deep brown crust (time will vary slightly depending on pan heat and steak thickness).
5
Flip and add aromatics
Flip the steak using tongs. Immediately add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly so the butter pools at the edge and begin spooning (basting) the melted butter over the top of the steak continuously for about 1.5–2 minutes.
6
Finish to desired doneness
Continue cooking and basting until the steak reaches your target internal temperature: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. For an 8 oz, 1" wagyu sirloin seared as above, expect about 3–4 minutes per side total including basting, but rely on an instant-read thermometer for accuracy.

7
Rest the steak
Remove the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute. Reserve the pan and browned bits for a possible quick pan sauce.
8
Optional pan sauce
If making a quick red-wine pan sauce: discard excess fat leaving about 1 tsp of fond and browned bits in the hot pan. Add 1/4 cup red wine and 2–3 tbsp beef stock, scraping up browned bits, and simmer until slightly reduced (1–2 minutes). Swirl in 1/2 tbsp cold butter off heat to finish and season with salt and pepper to taste. Spoon over sliced steak.
9
Serve
Slice the wagyu sirloin against the grain if desired or serve whole. Sprinkle a pinch of flaky sea salt over the top and serve immediately.