Tom Hixson Wagyu Sirloin Steak Recipe

/ Categories Recipes, Japanese / Author:

Tom Hixson Wagyu Sirloin Steak Recipe

To celebrate our one year partnership with Tom Hixson of Smithfield, our teachers have been busy cooking up the perfect steaks from their top quality Wagyu Sirloin. From paddock to plate their farming partners have refined their rearing techniques and hand picked select breed Wagyu cattle to ensure an unparalleled level of beef. Here's our recipe...


The Wagyu Beef Sirloin makes 6 steaks

The Steaks cut from Tom Hixson's Wagyu Sirloin
6 Sirloin steaks, cut 2cm thick
Sunflower oil for frying
Salt and freshly ground black pepper

Baby Leaf Salad with French Vinaigrette
100g mixed salad leaves (mizuna, mustard leaves, rocket, baby watercress, baby ruby chard leaves, bulls blood leaves, white dandelion leaves are all good but any will do)
1 tbsp white or red wine vinegar
3-4 tbsp extra virgin olive oil
1 tsp Dijon mustard (optional)
Sea salt and freshly ground black pepper


The Steaks

1. If the steaks have been chilled, remove them from the fridge and bring to room temperature about 45 minutes before cooking. Sprinkle lightly with pepper and salt on both sides, just before cooking.

2. Heat a very little oil in a frying pan (it should just barely cover the surface of the pan) until hot and almost smoking.

3. Sirloin steaks have a fat layer around one side which adds flavour and moisture, although it can be trimmed away before cooking if preferred. If it is left on, hold the steak fat side down in the hot pan with tongs, to render and brown the fat before cooking each steak.

4. Then lay the steak in the hot pan and leave for about 2 minutes undisturbed. Turn over with the tongs and brown the second side for 2 minutes.

5. With experience, it is possible to tell from the feel of a steak how well cooked it is. When blue, it feels very soft. It will become firmer as it cooks, feeling very firm when medium cooked. If you want to be certain, make a tiny cut in the fattest part of the meat and take a look, but not until you are fairly sure that the steak is ready, as too many cuts will mean loss of juices.

6. Remove the steaks from the frying pan to a warmed plate and leave to rest in a warm place for 3–5 minutes. This is important as it allows the juices to be re-absorbed back into the meat. The steak will hold its heat for this length of time, so resting does not affect the final eating temperature.

For the Salad

1. Put the wine vinegar, a pinch of salt, some black pepper and mustard in a bowl. Whilst whisking, add the oil to form an emulsion. Dip a leaf into the dressing to taste for seasoning and adjust as needed.

2. Dress the leaves just before serving


Loading course information...