The Center Cut Sirloin Steak! The Center Cut Sirloin cut comes from the top sirloin. It carries an intense depth of flavor like a roast but cooks up quick and easy like a steak. The Wagyu 50/50 cuts especially offer tremendous fat marbling throughout for rich, beefy bites that you would expect to get in a premier New York City Steakhouses. To get a proper char and perfectly medium-rare interior, you should opt for fast-cooking methods for top sirloin. We recommend pan-searing or grilling. See Cooking Techniques for some great recipes that bring out the best of the mouth watering Center Cut Sirloin Steak!
Center Cut Sirloin
Grilling:
Salt your Center Cut Sirloin Steak and refrigerate for 1 hour.
After an hour pull the steak out and pat dry, lightly salt and pepper each side.
Prepare grill with a hot and cold side.
Place steak on the cooler side of the grill and let cook until the internal temp reaches 120 degrees
When the Center Cut Sirloin steak reaches 120 degrees move it to the hot side of the grill and then sear each side for 1 minute or until the internal temp reaches 130 degrees for a medium rare doneness.
Let rest for 5 minutes and enjoy your Wagyu Center Cut Sirloin Steak!