Grass-fed Texas Wagyu Sirloin Recipe

Remove the Wagyu sirloin from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat the steak very dry with paper towels — surface dryness is critical for a good sear.

Season both sides liberally with kosher salt, using about 1–1¼ tbs per side (total ~2 tbs). Lightly sprinkle garlic powder if using, then grind the black pepper over both sides. Press the seasonings gently into the meat.

Place the seasoned steak on a rack set over a baking sheet and let it sit while you preheat your pan (this air-dry step improves crust formation). If you have more time, you can dry-brine uncovered in the refrigerator for 2–24 hours, then bring back to room temp before cooking and re-pat dry.

Preheat pan and oven

Preheat oven to 400°F (200°C) if finishing in the oven. Place a heavy cast-iron skillet or stainless-steel pan over high heat for 5 minutes until very hot. You want the pan smoking faintly when the oil is added.

Add oil and initial sear

Add the neutral oil (2 tbs) to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you. Sear without moving for 2–3 minutes until a deep mahogany crust forms.

Flip and brown

Flip the steak and sear the other side for 2 minutes. If the exterior is browning too quickly, reduce heat to medium-high. Sear the steak edges briefly (30–60 seconds) against the pan to render any fat and brown the sides.

Baste with butter and aromatics

Lower heat to medium. Add the butter, smashed garlic cloves, thyme, and rosemary to the pan. When the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and herb/garlic-infused fat for 1–2 minutes. Basting builds flavor and helps finish the crust.

Finish to temperature

For a 1½–2 in steak, there are two common finish methods: stovetop-only or oven-finish. Stovetop-only: continue basting and cook until an instant-read thermometer reads 120–125°F for rare, 125–130°F for medium-rare, or 135°F for medium. Oven-finish: transfer the skillet to the preheated oven and roast for 3–6 minutes depending on thickness and desired doneness; check with an instant-read thermometer (same target temps as above). Remove when 3–5°F below target as it will rise while resting.

Use tongs to transfer the steak to a cutting board. Spoon any pan juices and aromatics over the top.

Tent the steak loosely with foil and rest for 8–10 minutes (for a 1½–2 in steak). Resting lets juices redistribute and finish carryover cooking.

If desired, sprinkle flaky sea salt to taste and the chopped parsley over the steak. Squeeze a small amount of lemon over the cut slices to brighten flavor if using.

Slice the sirloin against the grain into ¼-inch to ½-inch slices. Arrange on a warm platter and spoon any accumulated juices from the cutting board over the slices. Serve immediately.