Name: Australian Wagyu Sirloin Filet
Brand: My Chicago Steak
SKU: ASWAG151 2 8oz
Price: 129.95 USD
Availability: InStock
Rating: 3 (2 reviews)

Item # ASWAG151 2 8oz

Australian Wagyu Beef

Sirloin Filet

$129.95

$184.99

Size:

2 (8oz)

Variant

Box Includes:
2 - 8oz Australian Wagyu Sirloin Filet

Buy 2 or more to save an extra 25%

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Description

Wagyu Sirloin Filets

Our Wagyu Sirloin Filets is packed with rich marbling and tender texture evenly distributed throughout the steak. Because the fat content of Wagyu Sirloin Filets begins to liquefy at 65 degrees, lower than other steaks, the steaks taste and feel like melting butter on your tongue. The combination of a buttery texture and a delicate flavor brings a nuance of sweetness unlike any other. Treat yourself and a guest today with the incredible Wagyu Sirloin Filets. Checkout the cooking tab above for tips on cooking these delectable steaks

Wagyu Kobe Steaks

Wagyu (meaning "Japanese Cattle") boneless strips are prized worldwide for their astounding marbling, tenderness and juiciness. While the name "Kobe" is reserved exclusively for Wagyu cattle raised in region of Kobe, Japan - cattle raised in the other areas around the world must be referred to as Wagyu or Kobe-Style. Better than even USDA Prime, these strips are in a class of their own. Guaranteed to please even the most discriminating steak connoisseur, each luscious bite will literally melt in your mouth, as the marbling in a Wagyu steak begins to dissolves at a much lower temperature than common steaks. Wagyu has a flavor, texture and marbling that can't be found in any other meat. Buying wagyu boneless strips online from Chicago Steak Company ensures you're getting the freshest beef available as we flash freeze all our meat to lock in the flavor.

Australian Wagyu History

Although it originates from Japan, Australia is one of the key players in Wagyu beef production globally and hosts the largest population of Wagyu cattle outside of Japan. In 1997, the first five full-blood Japanese cattle were introduced to Australia and today Australian Wagyu beef is sold globally, with nearly 80-90% of produce being exported and only 10-20% sold domestically. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling that comes from years of careful breeding and the utmost care of premium cattle. Australia hosts the largest population of Wagyu outside of Japan.

Now it's time to celebrate!

Whether it's your colleague or someone you love, treat them to something special by sharing some of our Wagyu Kobe Style Sirloin Filets when you want to celebrate! It would be a night you both would never forget and the best way is by doing it together. You're just a few clicks away from choosing a delivery date!

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly