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Reverse-Seared Wagyu Top Sirloin Filets with Horseradish Sauce

Reverse-Seared Wagyu Top Sirloin Filets with Horseradish Sauce

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


Optional Sides
  • 2 Large Russet Potatoes
  • 1 BUNCH Asparagus
  • 2 TBSP Olive Oil
  • Salt (to season)
  • Black Pepper (to season)


            • Small Bowl
            • Butcher’s Twine
            • Grill
            • Instant Read Meat Thermometer
            • Stove or Outdoor Propane Burner
            • Cutting Board
            • Cast Iron Skillet
            • Tongs
            • Aluminum Foil

            FIRST STEP

            Take the Fullblood Wagyu top sirloin steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


            Preheat your grill to 275°F.

            Take the butcher’s twine, and cut off a piece that is long enough to tie around the circumference of a steak.

            Take the twine, and place it around the first steak. Pull the twine tightly, make a knot, and cut off any excess string.

            Repeat this process with the remaining Wagyu steak.

            NOTE: Placing butcher’s twine around the Wagyu steaks helps the steaks to cook more evenly.

            Season both Wagyu top sirloin steaks on all sides with the BBQ rub of your choice. The recipe author used Meat Church Holy Cow BBQ Rub.

            Allow the seasoned Wagyu steaks to rest at room temperature for 15 minutes.

            Once the grill is heated to 275°F, add the Wagyu steaks to the grill.

            Cook the steaks for approximately 30-60 minutes until the internal temperature registers 110°F. Cook time will depend on the size of the steaks. Use a meat thermometer to check the steak’s temperature.


            If you choose, you can also grill your potatoes while the steaks are cooking on the grill.

            Take about 1 tablespoon of olive oil, and coat the outside of your two large potatoes.

            Then, pierce the potatoes with a fork, and wrap them in aluminum foil.

            Place them on the grill, and cook them until they reach an internal temperature of 205°F and are tender.

            Remove the foil, slice the potatoes 3/4 of the way through lengthwise, and top the grilled potatoes with your toppings of choice.

            If you’d like to prepare the asparagus, start by trimming off the asparagus ends.

            Toss the asparagus in a little olive oil, and season with salt and black pepper.

            Place the asparagus on the grill after the potatoes and Wagyu steaks have finished cooking (leave the grill on).

            Turn the grill up to 350-400°F, and cook the asparagus for approximately 10 minutes or until the asparagus is crispy.


            While the steaks are on the grill, place the horseradish and sour cream into a small mixing bowl. Stir to combine.

            Once combined, place the horseradish sauce in the refrigerator until ready to use.

            FINAL STEPS

            Once the Wagyu steaks have reached approximately 110°F, remove them from the grill, and set them aside.

            Place a cast iron skillet over high heat on the stovetop (or on an outdoor propane burner), and add the olive oil.

            When the skillet begins to smoke, add the grilled Wagyu steaks, and cook for 2-3 minutes per side to get a nice sear.

            Once the internal temperature registers 130°F (or your desired temperature), take the seared Wagyu steaks out of the skillet, and place them on a cutting board.

            Allow the Wagyu top sirloin steaks to rest for 15 minutes before slicing.

            Slice the Wagyu steaks, and serve them with the horseradish sauce and any sides you’ve prepared.


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