AMERICAN WAGYU TOP SIRLOIN 2 PACK
$27.54
Sale price
$27.54
Regular price
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AMERICAN WAGYU TOP SIRLOIN 2 PACK
$27.54
Sale price
$27.54
Regular price
Unit price
$18.00/lb
Foxglove Wagyu top sirloin
Too many people overlook the Top Sirloin, thinking it is just an everyday steak. But when you apply legendary Wagyu marbling to this naturally lean, muscular cut, something magical happens. Our Foxglove Wagyu Top Sirloin delivers the intense, robust beef flavor that sirloin is famous for, but with the velvety tenderness and rich, buttery finish of a high-end ribeye. It is the perfect everyday luxury—offering a premium Wagyu experience at an approachable price point. For the steak lover who demands deep, honest beef flavor without sacrificing tenderness, this is the ultimate cut.
Too many people overlook the Top Sirloin, thinking it is just an everyday steak. But when you apply legendary Wagyu marbling to this naturally lean, muscular cut, something magical happens. Our Foxglove Wagyu Top Sirloin delivers the intense, robust beef flavor that sirloin is famous for, but with the velvety tenderness and rich, buttery finish of a high-end ribeye. It is the perfect everyday luxury—offering a premium Wagyu experience at an approachable price point. For the steak lover who demands deep, honest beef flavor without sacrificing tenderness, this is the ultimate cut.
A Foxglove Favorite: Butter-Basted Cast Iron Wagyu Top Sirloin
Because Top Sirloin is naturally leaner than a ribeye or Delmonico, a quick sear followed by a rich butter-basting method keeps it incredibly juicy and highlights its deep, savory flavor.
Cook Time & Yield
- Prep time: 40 minutes (includes resting)
- Cook time: 8 minutes
- Yield: 1-2 servings
Ingredients
- 1 Foxglove Wagyu Top Sirloin Steak (approx. 1.25 to 1.5 inches thick)
- 1 tbsp Coarse kosher salt
- 1 tsp Cracked black pepper
- 1 tbsp High-smoke point oil (like avocado or grapeseed oil)
- 2 tbsp Unsalted butter
- 2 cloves Fresh garlic (smashed)
- 2 sprigs Fresh thyme
Cooking Instructions
- Temper the meat: Bring the steak to room temperature for 30 to 40 minutes before cooking.
- Dry and season: Pat the surface completely dry with a paper towel. Season generously with salt and pepper on all sides.
- Prep the skillet: Heat your cast iron skillet over high heat until smoking. Add the high-smoke point oil.
- Hard sear: Lay the sirloin in the skillet. Sear for 2 to 3 minutes without moving to develop a deep, golden crust.
- Flip and add aromatics: Flip the steak. Turn the heat down to medium-high. Immediately add the butter, smashed garlic, and thyme to the pan.
- Baste continuously: Tilt the skillet slightly and use a large spoon to continuously pour the foaming, melted herb butter over the top of the steak for another 2 to 3 minutes.
- Target medium-rare: Pull the steak from the pan when the internal temperature reaches 130°F (54°C).
- Rest the meat: Let the steak rest on a warm plate for 5 to 7 minutes to lock in the juices before slicing.
FOXGLOVE TIPS TO GET THE MOST OUT OF WAGYU TOP SIRLOIN.
- Do not skip the rest: Sirloin fibers tighten during cooking; resting allows them to relax and become incredibly tender.
- Slice thin and against the grain: Look for the direction the muscle fibers run and slice perpendicular to them to ensure a melt-in-your-mouth texture.
- Keep the heat high initially: Sirloin cooks relatively fast, so you need intense heat early on to get a great crust without overcooking the inside.