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:
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4 x Australian Wagyu sirloin steaks
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2 tbsp olive oil
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2 cloves garlic, crushed
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2 sprigs fresh rosemary
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100g unsalted butter
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Salt and freshly ground black pepper
Cooking Instructions:
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Bring to room temperature – Take the steaks out of the fridge about 30 minutes before cooking for even results.
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Season generously – Sprinkle both sides with salt and pepper. This is where the flavour starts.
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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.
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Add aromatics – Reduce heat to medium, add garlic and rosemary to the pan.
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Butter baste – Add butter and spoon it over the steaks for 2–3 minutes. This keeps them juicy and infused with flavour.
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Rest the steaks – Remove and rest for 5 minutes to let juices redistribute.
Tips:
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Don’t overcrowd the pan: Cook in batches for the best sear.
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Check doneness: Medium-rare is around 55°C.
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Add brightness: A squeeze of lemon before serving balances the richness.
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Sides: Try roasted veggies, creamy mash, or a fresh salad.