Season the steaks with cracked pepper
Heat a stainless steel frypan to medium heat.
Melt 2 Tbs salted butter and add the steaks. Cook 30 - 40 seconds and turn. Cook another 30 - 40 secs and set aside to rest for just a few minutes.

How easy is that.
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When cooking treat it more like cooking veal leg steaks rather than a beef rump steak. Swimming in butter is better than searing for a crust. So not so hot with the pan temperature. A really short cooking time is all that is required for medium rare.

You can actually cook this steak well done (great for an ageing digestive system) and it is still really good. Well done is a bit over 60 seconds a side.

Beetroot (roasted) is good as one of the sides. Bit of acid helps temper the beef fat. A turnip or parsnip (puree) will work as well.

2 x 100g Thinnly sliced Sirloin Steak
Cracked Black pepper
Salted Butter

Does not require condiments or a sauce or of any type.
 
Who ever thought we would be paying $169 a kilo for meat from Woolworths. But here we are. It is Australian produce. It seems that the Wagyu beef industry in Australia is really maturing quite fast.

Just 5 years ago 3+ was all I ever got locally and now they are up to 7+ and better. Well done guys. Keep going.

Around the world they are banning Foie Gras as it (harms) the geese and may be bad for us. The geese are force fed to induce a large amount of fat on the liver. I don't know how wagyu cattle are raised but I think it might have to be sort of similar. If you had this much fat in your muscle tissue you would be dead at 40. Then again beef cattle don't get a long life so no harm done I guess.

For the last 5 years I have played around the edges of Wagyu steak. It has taken a while to actually figure it out. First there was some Wagyu Eye fillet about. Low score, maybe 3+. The low fat content of the Eye Fillet meant that the Wagyu fat effect was not that much. But it was good quality. The local steak houses had Wagyu rump and I tried this. Again, Rump is low in fat so not much of an effect. At a top restaurant I had cubes of imported 8+ Kobi Wagyu eye fillet (80g) at a ridiculous price. Good. But not the real effect. Then I lashed out $99 a kilo for 7+ Rib Fillets. 300g each steak. Certainly got the full effect here. Good for the first100g or so, Hard to eat the rest but I did. I was overwhelmed by the taste and texture of beef fat. Not that pleasant. Then the indigestion later that night was as bad as I have ever had. Not good. Too much beef fat.

Then I got some 8+ Sirlion thinnly sliced at $139 a kilo. (10mm thick and 100g each). This worked and worked well. The taste was great, the texture was fantastic and 100g is enough and affordable. The amount of beef fat you are consuming makes up the calorie count. This is the easiest steak to cook. Foolproof perfection.

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