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Pan Seared Australian Wagyu Sirloin Steak

Pan Seared Australian Wagyu Sirloin Steak

If you’re after a dinner that feels special but doesn’t take hours, this pan-seared Wagyu sirloin steak is the way to go. Rich, buttery, and packed with flavour, this cut of beef really lets quality shine. The secret is simple: a hot pan, a little olive oil, and butter with aromatics to finish. Serve with seasonal vegetables or creamy mashed potatoes, and you have a meal that will impress every time.

Serves: 4
Prep time: 20 minutes (plus marinating)
Cooking time: 20 minutes

Ingredients:

  • 4 x Australian Wagyu sirloin steaks

  • 2 tbsp olive oil

  • 2 cloves garlic, crushed

  • 2 sprigs fresh rosemary

  • 100g unsalted butter

  • Salt and freshly ground black pepper

Cooking Instructions:

  1. Bring to room temperature – Take the steaks out of the fridge about 30 minutes before cooking for even results.

  2. Season generously – Sprinkle both sides with salt and pepper. This is where the flavour starts.

  3. Sear the steaks – Heat olive oil in a heavy-based skillet over medium-high heat. Sear 2–3 minutes each side until a rich brown crust forms.

  4. Add aromatics – Reduce heat to medium, add garlic and rosemary to the pan.

  5. Butter baste – Add butter and spoon it over the steaks for 2–3 minutes. This keeps them juicy and infused with flavour.

  6. Rest the steaks – Remove and rest for 5 minutes to let juices redistribute.

Tips:

  • Don’t overcrowd the pan: Cook in batches for the best sear.

  • Check doneness: Medium-rare is around 55°C.

  • Add brightness: A squeeze of lemon before serving balances the richness.

  • Sides: Try roasted veggies, creamy mash, or a fresh salad.

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