Wagyu Sirloin Tips Recipe

Prepare beef

Pat the wagyu sirloin tips dry with paper towels to remove excess moisture. This promotes a good sear.

Season

In a bowl, toss the dried sirloin tips with the creole seasoning, kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Let rest at room temperature for 10 minutes while you heat the pan.

Sear

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 2 tbs vegetable oil and swirl to coat. Add the sirloin tips in a single layer without overcrowding (work in batches if needed). Sear undisturbed for 1½–2 minutes to develop a deep brown crust, then flip and sear the other side for 1–1½ minutes for medium-rare (adjust time ± for desired doneness).

Finish with butter

During the last 30 seconds of cooking, add 1 tbs unsalted butter to the pan and spoon the melted butter over the meat (baste) to add richness. Remove the cooked tips to a plate and tent loosely with foil to rest while you make the sauce. Reserve any brown bits (fond) in the pan.

Sauté aromatics

Lower the heat to medium. In the same pan with the fond, add 1 tbs unsalted butter. When melted, add the finely minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned. Add 1 tsp minced garlic and cook 15–20 seconds until fragrant.

Deglaze

Pour in 1 tbs dry white wine (or chicken stock) and scrape the bottom of the pan with a wooden spoon to loosen browned bits. Allow the liquid to reduce by about half (about 1 minute).

Add cream and cheese

Reduce heat to low and pour in 3 oz heavy cream, stirring to incorporate. Bring to a gentle simmer (do not boil). Add 2 oz crumbled gorgonzola and stir until melted and the sauce is smooth. If the sauce is too thick, add up to 1 tbs warm water or cream to reach desired consistency.

Season and finish

Taste and season with 1 tsp freshly ground black pepper and a small pinch of salt if needed (gorgonzola is salty—adjust carefully). Stir in 0.5 tsp lemon juice if using to brighten the flavor. Keep the sauce warm over very low heat, stirring occasionally.

Return the rested wagyu sirloin tips to the pan with the gorgonzola cream and gently toss or spoon sauce over the meat to coat. Heat together for 30–60 seconds just to bring the meat up to serving temperature—do not overcook.

Transfer the sauced sirloin tips to a warmed serving plate. Spoon any remaining sauce over the top. Garnish with chopped fresh chives and microgreens or parsley if desired. Serve immediately.