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Wagyu Japanese Beef Striploin Steak | ±300g

Regular price
£50.00
Regular price
Sale price
£50.00
Tax included.
Grade
Weight
What is GRADE?
  • WAGYU EXPERT

  • FROZEN

Why are steaks frozen?
Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • 1 steak of ±300g
  • Serves up to 3 people
  • Frozen
  • The picture shows a Grade A4

Japanese Wagyu Beef Striploin Steak

The Japanese Wagyu striploin is a delightful cut that combines exquisite marbling with a rich, buttery flavour. This premium beef, known for its melt-in-your-mouth texture, is a favourite among meat connoisseurs. Whether grilled to perfection or pan-seared, each bite of Wagyu striploin promises a luxurious and memorable dining experience. Raised with traditional Japanese care and expertise, this cut embodies the finest qualities of Wagyu beef, making it a must-try for anyone seeking the ultimate in beef indulgence.

This steak is 300 grams and is a great sharing option that can serve up to three people. Because of its richness, 100-gram portions should be plenty for one.

How to prepare your striploin steak

Preparing a Japanese Wagyu striploin steak from frozen can yield incredible results, as long as you handle it with care! Here’s how you can cook that beautiful 300g steak to perfection:

1. Thaw the Steak Gently

• Remove from Freezer: Take the frozen Wagyu striploin out of the freezer and leave it in its vacuum-sealed package.
• Refrigerate Overnight: Let it thaw in the fridge overnight (about 8-12 hours). This slow thawing process keeps the texture and marbling intact.
• For Faster Thawing: If you’re short on time, submerge the steak (still wrapped) in cold water for about 1-2 hours, changing the water every 30 minutes.

2. Pat it Dry & Bring to Room Temperature

• Remove Excess Moisture: Once thawed, take the steak out of its packaging, and use paper towels to pat it completely dry. This ensures a good sear.
• Rest at Room Temperature: Allow the steak to sit at room temperature for about 30-45 minutes before cooking. This helps it cook more evenly.

3. Season Lightly

• Wagyu is Rich: Because Japanese Wagyu has such rich marbling, it needs minimal seasoning. A simple sprinkle of high-quality sea salt on both sides is enough.

4. Preheat Your Cooking Surface

• Cast Iron or Heavy Pan: Use a cast-iron skillet or heavy pan for the best sear. Preheat the pan over medium-high heat until it’s very hot. This ensures a good crust.
• No need for oil, as the fat from the beef will render as it cooks.

5. Sear the Steak

• Searing Time: Place the steak in the hot pan and sear for about 1.5 to 2 minutes on each side. You’re looking for a nice, caramelized crust.
• Don’t Overcook: Wagyu is best served rare to medium-rare (around 50-54°C). Cooking it beyond this point can cause the fat to melt too much, losing the signature buttery texture.
• Baste with Butter (optional): In the last minute of cooking, you can add a tablespoon of butter, along with a sprig of rosemary or thyme, to the pan. Tilt the pan and spoon the melted butter over the steak to enhance flavour.

6. Check the Internal Temperature

• Use a Meat Thermometer: For accuracy, use a meat thermometer to check doneness. For rare: 48°C-50°C and for medium-rare: 52°C-54°C.
• Remember: Wagyu continues to cook slightly after being removed from heat, so pull it off a couple of degrees before your desired doneness.

7. Rest the Steak

• Rest for 5 Minutes: Once the steak reaches your desired temperature, remove it from the pan and let it rest for 5 minutes. This allows the juices to redistribute, keeping it juicy and tender.

8. Slice & Serve

• Slice Against the Grain: For the best texture, slice the steak against the grain. With Wagyu, thin slices will highlight the melt-in-your-mouth quality.
• Pairing: Wagyu is rich, so pair it with simple sides like roasted vegetables or a light salad. You don’t need heavy sauces, but a finishing salt will elevate the experience.

Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DPD.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Wagyu Japanese Beef Striploin Steak | ±300g

  • JAPAN

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.