Fullblood Japanese Wagyu Sirloin Tip Steak
$52.00
Sale price
$52.00
Regular price
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Fullblood Japanese Wagyu Sirloin Tip Steak
$52.00
Sale price
$52.00
Regular price
Fullblood Wagyu Sirloin Tip Steak
Experience the perfect balance of robust, beefy flavor and premium Wagyu tenderness from Foxglove Wagyu Farm. Cut from the round adjacent to the sirloin, the Sirloin Tip is traditionally prized as a lean, hearty cut. When sourced from our 100% fullblood Wagyu cattle, however, it is elevated by a beautiful web of fine intramuscular marbling. This premium fat dissolves seamlessly during cooking, transforming a family-classic steak into an exceptionally juicy, tender, and deeply savory dining experience. Perfect for everyday grilling, pan-searing, or slicing for high-end stir-fries, this Oregon-raised favorite brings artisan quality to any meal.
- Source: 100% Fullblood Wagyu, ethically raised on our Oregon farm
- Availability: Exclusively at wagyuoregon.com
The Perfect Cast Iron Sirloin Tip Sear
Because the Sirloin Tip is a naturally leaner primal cut, it thrives on high-heat searing followed by a rich baste. Using a hot cast-iron skillet with our pure Wagyu tallow infuses the meat with incredible moisture and locks in a savory, golden-brown crust.
Prep Time & Yield
- Prep time: 15 minutes
- Cook time: 6–8 minutes
- Yield: Dependent on steak size
Ingredients
- Foxglove Wagyu Fullblood Sirloin Tip Steaks (available at wagyuoregon.com)
- 1–2 tbsp Pure Wagyu Tallow
- 1 tbsp Unsalted Butter (optional, for basting)
- Coarse Sea Salt or Kosher Salt (to taste)
- Freshly Cracked Black Pepper (optional)
Cooking Instructions
- Temper the Steaks: Remove your Sirloin Tip steaks from the refrigerator 30 minutes before cooking. Bringing the meat to room temperature ensures the core cooks evenly without drying out the edges.
- Dry and Season: Pat the steaks completely dry with a paper towel. Season generously with coarse salt on all sides to enhance the natural, rich flavors of our Oregon fullblood Wagyu.
- Get the Pan Smoking Hot: Place your heavy cast-iron skillet over high heat until it begins to smoke. Melt 1 to 2 tablespoons of pure Wagyu tallow into the pan, swirling to fully coat the surface.
- The High-Heat Sear: Lay the steaks carefully into the hot tallow. Sear without moving for 2 to 3 minutes to build a rich, caramelized crust. Flip the steaks over.
- The Butter Baste (Optional): Turn the heat down to medium. Drop a tablespoon of butter into the pan. Tilt the skillet slightly and spoon the foaming butter over the steaks for the remaining 2 to 3 minutes of cooking.
- Target Medium-Rare: Check the center with a digital meat thermometer. Pull the steaks at 125°F for Medium-Rare (the temperature will carry over to a perfect 130°F–135°F while resting). Do not overcook this cut.
- Rest and Slice Thinly: Allow the steaks to rest on a warm board for 5 minutes to let the juices redistribute. Slice thinly against the grain and finish with a pinch of flaky sea salt.