Wagyu Sirloin (bms 8-9 / A4) Recipe
Make Wagyu Sirloin (bms 8-9 / A4) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & Flavor
Method
Steak
- 1
Temper and dry
Remove the Wagyu sirloin from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat both sides and edges thoroughly dry with paper towels; moisture on the surface prevents a good sear.
- 2
Season
Just before cooking, season both sides and the edges with the coarse sea salt and freshly ground black pepper. For an intensely flavored crust, press the salt and pepper gently so they adhere to the meat. Do not overseason — Wagyu's fat is highly flavorful.
Finishing & Flavor
- 3
- 4
Sear
Add the neutral high-smoke oil and swirl to coat. Carefully place the steak in the pan away from you. Sear undisturbed for 90–120 seconds for a 1-inch steak to form a deep golden-brown crust. Flip and sear the other side for 90–120 seconds. Because Wagyu fat renders quickly, watch closely to avoid flare-ups; reduce heat slightly if smoking excessively.
- 5
- 6
Check doneness
Wagyu is best at rare to medium-rare. Aim for an internal temperature of 120–125°F (49–52°C) for rare or 125–130°F (52–54°C) for medium-rare. Use an instant-read thermometer inserted into the center to check temperature immediately after basting. Remember carryover cooking will raise the temp ~3–5°F.
- 7
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to let juices redistribute. Do not skip resting; cutting too soon will cause excessive juice loss.
- 8