The Waygu Sirloin is a pleasure for the palate. Without a doubt the one chosen for the most special occasions.
\nBut what is a special occasion? It goes much further than a wedding or event. A special occasion is one in which you decide to take care of yourself. An ideal time to enjoy this juicy sirloin is in peace or in company. In a relaxed dinner or a pleasant and relaxed meal.
\nIf you are a host this weekend, don't hesitate, surprise them with the Waygu sirloin and make the moment memorable.
\nServing it with any meal is a sure hit. It dresses any table and is a delicacy for any carnivore and meat lover.<\/p>\n
It is precisely the part that is next to the ribs, covered by the kidney. One of the most tender and tasty areas of the animal.
\nYou can make different cuts of it.
\n\u221a From Chateaubriand which are medallions of the widest part.
\n\u221a Tournedo which are circular medallions coming from the central part or
\n\u221a Filet Migno, which comes from the tip of the sirloin.
\nCurrently, thanks to its incredible flavor and texture, it is widely used to prepare the famous steak tartare. This dish is a classic for those who enjoy tasting meat.<\/p>\n
Before you start cooking it, take it out of the packaging and leave it at room temperature for 1 or 2 hours. Then it will be at its optimal point to be cooked.
\nThe most common options that we use to prepare the Waygu Sirloin are: grilled, grilled, in the pan or roasted in the oven. It should be noted that in any case it is simple and quick to make, but it will depend on the cut of the meat.
\nThe thicker it is, the longer it should be cooked over low heat.
\nWhen it starts to take on a golden-copper tone, it is the perfect time to remove it and start plating.
\nBefore cutting it, don't forget to ask each diner how they want it: rare, medium rare or medium rare.
\nTo enhance its flavor, at the Santa Rosal\u00eda farm we season it with flaked salt during the cooking process. The result will be a tastier and more appetizing Waygu sirloin.
\nIt is perfect to be accompanied with a light salad, a cream of seasonal vegetables or oven-roasted vegetables. Without a doubt, it is the star of the dish!<\/p>\n