How To Cook Wagyu Sirloin Steak

Literally translating as 'Japanese beef', Wagyu denotes meat from four highly prized cattle breeds and is thought to originate from native cattle from the British Isles. Meticulous breeding and animal husbandry are what give the beef its characteristic marbling and meltingly tender texture.

1. Remove the steaks from the packaging being careful not to tear the delicate meat
2. Leave the steaks come to room temperature, this will only take a few moments
3. Pre heat a heavy based frying pan over high heat until smoking hot
4. Add the steaks to the pan (no oil needed) seasoning as you cook with a little sprinkling of natural sea salt
5. Cook over high heat 1-2 minutes each side then remove from the pan & place on a warm serving plate
6. Note: Wagyu steak cut to this specification doesn't need to rest as much as traditional grass fed beef, just a minute or so & there ready to be served
7. Serve alongside a crisp green salad dressed with a delicate rice wine & soy vinaigrette plus a little Wasabi to taste

Jeff's Top Tip: Wagyu fat has a low melting point compared to traditional grass fed beef so take extra care not to over cook the beef.