Chilean Wagyu Striploin Steak BMS 8 – 9
Wagyu Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesn't do much work, it is tender with a think covering of fat protecting the stunningly marbled meat beneath. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.
Containing one ±300g steak, the Chilean Wagyu Striploin steak BMS 8-9 is phenomenal with a gorgeous glass of wine. The unctuous intermuscular fat looks like a masterpiece before and after cooking, with the flavour doing all of the talking on the first bite of this exquisite melt in the mouth steak.
Our professional tips on how to cook a Striploin are, bring the steak to room temperature 20 minutes before cooking. Liberally season the steak with Maldon Sea Salt and a little oil. Heat a heavy-based pan, cook the steak on either side for 3 – 5 minutes or until the eye of fat is starting to melt and turned a beautiful golden brown colour, and the meat is forming a stunning dark crust to it. After, remove from the heat and let rest for 10 minutes.
Thank you James Arias for sharing this recipe of Katsu Sando!
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