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How to Cook Wagyu, Tenderloin, Striploin Steaks to Perfection

How to Cook Wagyu, Tenderloin, Striploin Steaks to Perfection

Master the Art of Cooking Premium Steaks

Cooking premium cuts like wagyu, tenderloin, and striploin steaks to perfection is an art form that elevates the dining experience to a new level. For steak enthusiasts in Singapore looking for halal options, Tomahawk offers an exquisite selection of halal steaks, including the best tomahawk steak in Singapore.

 

This guide provides step-by-step instructions on how to cook each cut using the best techniques—grilling, pan-searing, and sous vide. Whether you’re preparing a meal at home or planning a visit to a halal steakhouse, this guide ensures that every bite delivers maximum flavour.

For steak enthusiasts in Singapore seeking halal options, Tomahawk offers an exquisite selection, featuring some of the best halal steaks, including the finest tomahawk steak in Singapore.

Understanding the Different Steak Cuts

Wagyu Steak

Wagyu beef is known for its high marbling, which results in a buttery texture and rich flavour. This luxurious cut requires precise cooking methods to preserve its delicate fats. It’s best to use techniques that emphasise control over temperature, such as sous vide or a quick sear on high heat.

Tenderloin Steak

The most tender cut of beef, tenderloin is lean yet succulent, making it perfect for quick, high-heat cooking methods like grilling and pan-searing. Its delicate texture means it cooks quickly, and the lack of fat requires careful attention to avoid overcooking.

Striploin Steak

A well-marbled cut, striploin offers a balance of tenderness and robust flavour. It’s versatile and can be cooked using a variety of methods, from grilling to pan-searing and sous vide. This cut is ideal for those who prefer a steak with a bit more bite.

Tenderloin is both lean and tender, making it ideal for quick, high-heat cooking methods such as grilling or pan-searing.

Cooking Techniques for Each Steak Cut

Grilling: Ideal for All Cuts

Preparation:

  1. Season steaks with salt and pepper.
  2. Preheat the grill to high heat (approximately 260°C).

Grilling Wagyu:

  1. Start by searing the Wagyu steak on the high-heat side for about 2–3 minutes per side to get a nice crust.
  2. Move the steak to the medium-heat side to gently bring it up to the desired internal temperature.
  3. Use a meat thermometer for precise doneness.

 

Avoid overcooking, as the fat can render too quickly, affecting the texture.

Grilling Tenderloin:

  1. Grill for 3–4 minutes per side.
  2. Use a meat thermometer to check for doneness—57°C for medium-rare.

Grilling Striploin:

  1. Grill for 4–5 minutes per side.
  2. Ensure a nice sear for enhanced flavour.

Tips:

  • Traditionally, resting steaks for about 5 minutes is suggested to keep them juicy, but some believe this step isn’t essential. If you prefer to serve right away, just be sure to slice against the grain for optimal tenderness.

Pan-Searing: Quick and Flavorful

Preparation:

  • Use a heavy skillet or cast iron pan.
  • Add a high smoke point oil like canola or avocado oil.

Pan-Searing Wagyu:

  1. Sear on high heat (around 230°C) for 1–2 minutes per side.
  2. Finish with a small knob of butter and herbs like thyme or rosemary.

Pan-Searing Tenderloin:

  1. Sear for 2–3 minutes per side.
  2. Baste with butter to add richness.

Pan-Searing Striploin:

  1. Sear for 3–4 minutes per side.
  2. Add garlic and herbs to the pan for extra flavour.

Tips:

  • Use a spoon to continually baste the steak with melted butter for a deeper flavour profile.

Sous Vide: Precision Cooking for Perfection

Preparation:

  1. Vacuum-seal steak with herbs and a small amount of butter.
  2. Preheat the water bath to desired temperature.

Sous Vide Wagyu:

  1. Cook at 54°C.
    • For a 1-inch thick Wagyu ribeye, cook for 1-2 hours.
    • For a 2-inch thick Wagyu strip steak, cook for 2-3 hours.
  2. Sear briefly in a hot pan to achieve a flavorful crust.

Sous Vide Tenderloin:

  1. Cook at 55-57°C for 2 hours.
  2. Finish with a sear for a beautiful crust.

Sous Vide Striploin:

  1. Cook at 56°C for 2 hours.
  2. Sear in a hot pan for a crisp exterior.

Tips:

  • Always use a searing method post-sous vide to develop a crust and add texture.

Achieving the Perfect Doneness

  • Rare (46°C – 49°C): A rare steak has a cool or slightly warm red center, offering a soft, tender texture. This steak doneness level is achieved through a brief, high-heat sear, preserving maximum juiciness and delivering intense, beefy flavors.
  • Medium Rare (54°C – 57°C): Medium-rare steaks feature a warm red center with a slightly firmer texture than rare. This level strikes a great balance between tenderness and juiciness, making it a favorite among many steak lovers.
  • Medium (60°C – 63°C): A medium-cooked steak showcases a warm pink center and a firmer texture compared to medium-rare. It retains a satisfying amount of juiciness and has richer, well-developed flavors, ideal for those who enjoy a more substantial bite.
  • Medium Well (65°C – 68°C): Medium-well steaks have a faint pink center and a noticeably firmer texture. While it is less juicy than medium or medium-rare options, it provides a thoroughly cooked interior with a slight touch of tenderness.
  • Well Done (71°C and above): A well-done steak is thoroughly cooked, with little to no pink remaining in the center, resulting in a firm texture. It is best suited for those who prefer their steak fully cooked, though it tends to be less juicy and tender than other doneness levels.

Tips:

  • Use a meat thermometer for precise cooking.

Enhancing Flavour with Marinades and Seasonings

  • Basic Seasoning: Salt and pepper are essential to bring out the natural flavours of the meat.
  • Herb-Infused Oil: Use a mixture of olive oil, rosemary, and thyme to brush the steaks before cooking.
  • Bold Marinades: Combine soy sauce, garlic, and honey for a sweet and savoury profile.

Final Tips for Serving Steak Perfectly

  • Slicing: Always slice against the grain for maximum tenderness, ensuring each bite is as tender as possible.
  • Serving Suggestions: Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced and delicious meal.
For those looking for the best halal steaks in Singapore, Tomahawk provides an exceptional dining experience with a menu that satisfies all steak enthusiasts.

Elevate Your Steak Experience at Tomahawk

Cooking the perfect steak requires skill, precision, and the right technique for each cut. For those seeking the finest halal steaks in Singapore, Tomahawk offers an unparalleled dining experience with a menu that caters to all steak lovers. Whether you’re in the mood for a halal tomahawk steak, wagyu, or a succulent tenderloin, visit Tomahawk, the best halal steakhouse in Singapore, located conveniently in Novena.

 

Make a reservation today and experience steak perfection at Tomahawk!

FAQs

  1. What is the best cooking method for wagyu steaks?
    Sous vide is ideal for wagyu as it allows for precise temperature control, preserving its marbling. A quick sear afterward creates a perfect crust.
  2. How do I know when my steak is done?
    Use a meat thermometer. For medium-rare, aim for 54°C – 57°C. Each cut may have slight variations based on preference.
  3. Can I use the same cooking method for all steak cuts?
    While most methods like grilling and pan-searing work for all cuts, it’s best to tailor the cooking time and temperature to each specific cut.
  4. What is the ideal doneness for wagyu, tenderloin, and striploin?
    Medium-rare (54°C – 57°C) is recommended for wagyu and tenderloin, while medium (60°C – 63°C) is preferred for striploin.
  5. How long should I let my steak rest before serving?
    While some believe resting allows juices to redistribute, recent insights suggest that serving immediately retains more heat and keeps the steak at its peak temperature. For those who prefer a hotter bite, you can serve the steak straight from the pan or grill without resting.

References:

  1. https://tastesbetterfromscratch.com/perfect-grilled-steaks/
  2. https://arteflame.com/pages/temperature-guide-for-grilling-steak-chicken-fish-vegetables-and-more/
  3. https://kaiwagyu.com/sous-vide-the-perfect-way-to-cook-wagyu/
  4. https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-global-Library/default/downloads/Sous-vide/ZW_Sous_VIde_TempGuide_ref_chart_US.pdf
  5. https://www.sousvideer.com/post/new-york-stip/
  6. https://wagyushop.com/blogs/recipes/the-art-of-grilling-wagyu-tips-for-perfectly-cooked-steak
  7. https://www.kansascitysteaks.com/all-about-steaks/cook-and-grill-steaks-and-roasts/how-to-cook-beef-tenderloin
  8. https://www.tomahawk.com.sg/blog/guide-to-steak-doneness/

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