Jul 14 2026
Restaurants›Hestia›Dry Aged Texas Wagyu Sirloin Recipe

Dry Aged Texas Wagyu Sirloin Recipe

Inspired by Hestia
Time1h 35m
Serves4

Make Dry Aged Texas Wagyu Sirloin Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing butter & aromatics

Resting & serving

Method

Steak

  1. 1

    Bring to temperature

    Remove the dry-aged Texas Wagyu sirloin from the refrigerator 60–90 minutes before cooking so it comes to an even cool-room temperature. Pat the steak dry thoroughly with paper towels to remove surface moisture.

  2. 2

    Season

    Generously season both sides and the edges of the steak with the kosher salt and the 1 tsp freshly ground black pepper. For dry-aged beef, salt early (as above) to enhance flavor and crust; do not over-salt beyond these measurements for 2 lb total.

  3. 3

    Preheat equipment

    Preheat a heavy cast-iron skillet or stainless steel pan over medium-high to high heat until smoking lightly (about 5–8 minutes). If finishing in the oven, preheat oven to 400°F (205°C). Add 1–2 tablespoons neutral oil to the pan and swirl to coat just before adding the steak.

  4. 4

    Sear

    Place the steak in the hot pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to form a deep brown crust. Flip and sear the second side for 2–3 minutes. Sear the edges for 30–60 seconds each if thick, holding with tongs.

  5. 5

    Check internal temperature

    After searing both sides, insert an instant-read thermometer into the thickest part. For medium-rare remove when the internal temperature reaches 118–120°F (47–49°C) if you plan to carry to 125–130°F (52–54°C). If finishing in the oven, transfer the pan directly to the preheated oven and roast until the target pull temperature is reached (about 4–8 minutes depending on thickness).

Finishing butter & aromatics

  1. 6

    Add butter and aromatics

    During the last 1–2 minutes of stovetop cooking (or immediately after removing from the oven), reduce heat to medium-low. Add the 3 tablespoons of unsalted butter, smashed garlic cloves, thyme sprigs and rosemary (if using) to the pan.

  2. 7

    Baste

    Tilt the pan slightly and use a spoon to continuously baste the melted butter and herb-garlic mixture over the top of the steak for 60–90 seconds. This adds rich flavor and helps the exterior finish evenly. Continue until the steak reaches desired temperature if needed.

Resting & serving

  1. 8

    Rest

    Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–12 minutes (depending on thickness) so juices redistribute; this will carry the temperature up ~5–7°F. Reserve the butter and aromatics in the pan for drizzling if desired.

  2. 9

    Slice and finish

    Slice the sirloin against the grain into 1/4–1/2 inch thick slices. Sprinkle sea salt flakes lightly over the slices and an extra grind of black pepper if desired. Spoon some of the reserved herb butter over the sliced steak for service.

  3. 10

    Optional pan sauce (use reserved butter & fond)

    After removing steak, return pan to medium heat. Add 1 tablespoon neutral oil or beef dripping if pan is dry. Spoon in any accumulated juices from the cutting board, and deglaze with 1–2 tablespoons of water, stock or red wine, scraping up browned bits. Reduce 1–2 minutes and swirl in the reserved butter/herb mixture. Taste and adjust seasoning, then drizzle over sliced steak.

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