Top Sirloin Steak

This center-cut steak from the tenderloin is lean, juicy, and tender with an intense flavor profile. Unlike other Wagyu cuts that are known for their extreme richness, the Akaushi Wagyu Top Sirloin provides a more moderate marbling, making it a great option for those who want a premium steak experience without it being overly decadent.

The Top Sirloin steak is versatile and can be enjoyed in various cooking methods. It’s a perfect choice for grilling or pan-searing to bring out the best flavors and textures of the meat. 

Pair with a flavorful sauce like chimichurri, garlic butter, or a red wine reduction to complement the steak's rich taste.  Due to the leaner nature of top sirloin, avoid overcooking to ensure the steak remains tender and juicy.  We suggest using a meat thermometer to help you achieve the perfect level of doneness without guessing.

Cooking Instructions:

Option 1: Grilling

1. Prepare the steak: Remove the steak from the refrigerator about 30 minutes before grilling to bring it to room temperature. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
2. Prepare the grill: Preheat your grill to high heat. Clean the grates with a wire brush.
3. Grill the steak: Place the steak on the hot grill grates. Sear for 2-3 minutes per side to develop nice grill marks.

7. Reduce heat and continue cooking: Reduce the grill heat to medium or move the steak to a cooler part of the grill. Continue cooking until the desired internal temperature is reached. Use a meat thermometer: 120-125°F for Rare, 130-135°F for medium-rare, 140-145°F for medium. Avoid going above medium as top sirloin can become dry.

4. Rest the steak: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain and serving.

Option 2: Pan Searing

1. Prepare the steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.   
2. Heat the pan: Heat the oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. You want the pan to be smoking slightly.
3. Sear the steak: Place the steak in the hot pan and sear for 2-3 minutes per side, until a deep, dark crust forms.
4. Reduce heat and continue cooking: Reduce the heat to medium. Continue cooking the steak until the desired internal temperature is reached. Use a meat thermometer: 120-155°F for rare 130-135°F for medium-rare (rare to medium rare is recommended for top sirloin), 140-145°F for medium. Avoid going above medium.

Rest the steak: Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain and serving.Flat Iron -----The Akaushi Wagyu Flat Iron steak is a flavorful and relatively tender cut of beef that comes from the shoulder area of the cattle, known for its balance of tenderness and beefy flavor, making it a popular choice among steak lovers. 

When preparing an Akaushi Flat Iron steak, it's ideal to cook it quickly over high heat, whether on a grill or in a skillet. This method helps to maximize the steak's tenderness and enhance its natural flavors. This versatile cut can be cooked whole or cut up and used in stir-fry or fajitas to meet your culinary preferences.

Cooking Methods:

1. Grilling:

• Prepare the Grill: Preheat your grill to high heat. 
• Prepare the Steak: Pat the steak dry and season with salt and pepper or your favorite seasoning.
• Grill the Falt Iron Steak: Place the Flat Iron steak on the grill and sear for 2-3 minutes per side to develop a good crust.
• Reduce Heat (Optional): If your steak is thicker than 1 inch, you may need to reduce the heat to medium or move it to a cooler part of the grill to finish cooking without burning the outside.
• Check for Doneness: Use a meat thermometer to check the internal temperature. For rare, aim for 120-125°F, for medium-rare, aim for 130-135°F, and for medium, aim for 140-145°F. 
• Rest and Serve: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain and serving.

2. Pan-Searing:

• Heat the Pan: Heat a tablespoon of high-heat oil (like avocado or grapeseed) in a cast iron skillet or heavy-bottomed pan over medium-high to high heat. The pan should be very hot, almost smoking.
• Prepare the Steak: Pat the steak dry and season with salt and pepper or your favorite seasoning.
• Sear the Steak: Place the steak in the hot pan and sear for 2-3 minutes per side until a deep, dark crust forms.
• Reduce Heat (Optional): If the steak is thick, reduce the heat to medium to ensure the center cooks without burning the exterior.
• Check for Doneness: Use a meat thermometer to check the internal temperature. Follow the same temperature guidelines as for grilling.
• Rest and Serve: Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain and serving.

3. Stir-Fry or Fajitas:

• Cut the Steak: Slice the flat iron steak thinly against the grain.
• High-Heat Cooking: Heat a wok or large skillet over high heat. Add a small amount of oil.
• Cook the Steak: Quickly stir-fry the steak pieces until they are seared and cooked to desired doneness. Don't overcook.
• Add Vegetables and Sauce: Add your vegetables and sauce and continue cooking until everything is heated through and serve immediately.