BUTTER-BASTED WAGYU SIRLOIN STEAK WITH MUSHROOMS AND RED WINE SAUCE

If you’re a steak fan, you must try this Butter-Basted Wagyu Sirloin Steak with Mushrooms and Red Wine Sauce. If you’re not a steak fan, this will change your mind. It was the most delicious steak I have ever made. I mean, let’s face it, it’s Wagyu beef cooking in hot cast iron skillet and basted in nutty brown butter infused with garlic and thyme. Then, top with mushrooms in yummy buttery pan sauce, red wine and a splash of cream. We’re talking about the steak house quality here people. You must try.

What is Wagyu beef?

Wagyu is Japanese breed of beef cattle. The phrase is quite literal: “Wa” means Japanese and “gyu” means cow. It is known to have very fine marbling and the best in the world. The Wagyu beef is rich, buttery, juicy, tender and thus more expensive than other beef. There are four Wagyu breeds in Japan including the Japanese Black (the kind the United States receives the most), Japanese Brown (Americans call this Red Wagyu), Japanese Polled and Japanese Shorthorn. Japan heavily regulates all Wagyu beef production and progeny testing is mandatory. This ensures people have only the highest quality meat, adding to the price. Some 183 animals came to the United States between 1976 and 1997, before Japan stopped exporting these cattle. Although the Japanese government banned further export of Wagyu cattle, there is still some production in the United States. More American ranchers are actually raising Wagyu breeds domestically with cattle registration in America increasing 400 percent over the past five years.

We were lucky to get some Father’s Day best beef package from The Grey Plume, our favorite restaurant in town. It included sirloin, fillets, ribeye and hamburger, ALL Wagyu. We use the fillets to make Cast Iron Steak Fillets with Roasted Shallots last week. Let me tell you, the father of my furry child was very happy and so was I.

Check out this beautiful package. It’s the most beautiful beef package I’ve ever seen. But that’s not the point, the beef quality was so amazing and I have to admit that even me who’s not a super beef fan, was very impressed. These are the prime of the beef.

And when you get the best quality of beef, the pressure is on. There are ways to cook them, grill, sear in the pan, etc. The key is to not over cook them. I chose to cook the Wagyu sirloin in my cast iron and baste it with brown butter garlic thyme and top with mushrooms and red wine sauce. You’re gonna love it. Let me show you how I made it.

Let’s cook some food!

Dry the room-temp steak and season it generously with kosher salt.

Heat a large skillet, preferably cast iron, over medium-high heat. Add canola oil, once the oil is hot, carefully place the steak in the pan.

Cook the first side for about 2 minutes, until you get the golden brown crust.

Turn the steak and cook the other side for about another 2 minutes.

Add crushed garlic, thyme and butter.

Tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 5-10 minutes. For medium-rare, your steak should reach an internal temperature of 125°–130°. Keep in mind, the meat will continue cooking while resting.

Discard the thyme and garlic. Add the mushrooms. Cook them in the pan sauce.

Add the red wine.

Add a splash of heavy cream. Taste and see if it needs more salt and pepper.

Spoon the mushrooms and red wine sauce over the sirloin. Garnish with couple sprigs of thyme (optional).

That’s it!

I really hope you give this Butter-Batsed Wagyu Sirloin Steak with Mushroom Red Wine Sauce a try. Trust me, you will love it and you’re welcome. The recipe card and comment box are below.

5.0 from 1 reviews

BUTTER-BASTED WAGYU SIRLOIN STEAK WITH MUSHROOMS AND RED WINE SAUCE

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Mink

Serves: 2

Ingredients

• 1 (12 oz./1 inch thick) good quality sirloin (preferable Wagyu), at room temperature
• Kosher salt, freshly ground pepper
• 2 tablespoons Canola or vegetable oil
• 3 tablespoons unsalted butter
• 2-3 sprigs thyme (and couple more for garnish)
• 2 garlic cloves, unpeeled & crushed
• 8 oz. mushrooms, sliced
• ¼ cup red wine
• a splash of heavy cream

Instructions

1. Dry the room-temp steak and season it generously with kosher salt.
2. Heat a large skillet, preferably cast iron, over medium-high heat. Add canola oil, once the oil is hot, carefully place the steak in the pan. Cook the first side for about 2 minutes, until you get the golden brown crust.
3. Turn the steak and cook the other side for about another 2 minutes.
4. Add crushed garlic, thyme and butter.
5. Tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 5-10 minutes. For medium-rare, your steak should reach an internal temperature of 125°–130°. Keep in mind, the meat will continue cooking while resting.
6. Discard the thyme and garlic. Add the mushrooms. Cook them in the pan sauce.
7. Add the red wine and a splash of heavy cream. Taste and see if it needs more salt and pepper.
8. Spoon the mushrooms and red wine sauce over the sirloin. Garnish with couple sprigs of thyme (optional).

Notes

For the best result, it important to let the beef comes to a room temperature. Also dry it to get rid of the moisture for proper browning.

3.5.3251