Sirloin Steak

The Iron Table Wagyu sirloin steak is cut from the sirloin, the sub primal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. This cut is a hidden gem that packs a powerful Wagyu flavor punch! The reason our Iron Table cattle produce such intensely marbled beef is because of the level of care they receive every moment from birth to harvest. Our 100% full blood Japanese Black Wagyu cattle are DNA verified to Japan and are 100% naturally fed and raised, no hormones or antibiotics ever. From our farm to your plate, Iron Table Wagyu - A Different Breed. Preparation Method: Pan Sear / GrillBring to room temp, lightly season with salt and pepper (or your favorite seasoning)Medium-High Heat to form desired crust, then transfer to 250 degree oven to reach desired temp, remove from heat and allow the steak to rest, then slice and enjoy!