Wagyu Striploin Recipe

Time40m

Serves1

Striploin, Grade A5, 2oz, Kagoshima Prefecture, Japan

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preparation
Remove the Wagyu striploin from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
2
Seasoning
Generously season both sides of the Wagyu striploin with salt and freshly ground black pepper.
3
Cooking
Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, place the striploin in the skillet and sear for about 1-2 minutes on each side for medium-rare, or longer if desired.
4
Resting
Remove the steak from the skillet and let it rest for about 5 minutes to allow the juices to redistribute.
5
Serving
Slice the striploin against the grain and serve immediately.