Wagyu British Beef Striploin Steak | ±250g, ±400g

Wagyu Striploin Steak - Pan or Grill

250g or 400g. Serves 1. Defrost 7 to 10 hours. Around 8 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours for the 250g, 10 hours for the 400g. Cook within 2 days of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 to 40 minutes before cooking. A cold centre forces you to overcook the outside before the middle catches up.

3. Dry and season
Pat both sides completely dry. Season generously with fine sea salt. Put the oil in the pan, not on the steak.

4. Render the fat edge first
This step matters more on a striploin than on any other cut. Stand the steak on its strip of fat, held upright with tongs, over medium heat. Give it 2 to 3 minutes until the edge is golden and the pan has a pool of clear fat. Cook the steak in that fat.

5. Sear
Turn the heat to high. 2½ to 3 minutes a side for the 250g, 3½ to 4 minutes for the 400g. Turn once. Wagyu fat renders fast, so keep the steak moving in the last 30 seconds if it starts to smoke.

6. Pull at 52°C
Medium rare. Use a probe in the thickest part, not the clock. Past 55°C the marbling has already run out of the meat and you have paid for fat that ended up in the pan.

7. Rest
5 minutes for the 250g, 8 for the 400g. On a warm plate, loosely covered. The temperature will climb another degree or two as it sits.

8. Carve or serve whole
Either is right. If carving, cut across the grain at 1cm and spoon the resting juices back over. Salt at the table, not before.

Optional: melt a flavoured butter over the rested meat rather than cooking the beef in it.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7-8 hours for the 250g, or 10 hours for the 400g. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.