Meet the refined favourite: Wagyu Sirloin — prized for its balance of tenderness and structure, elevated to luxury status by 2GR’s Full Blood MBS9+ marbling. Expect a beautifully rich beef flavour, silky juiciness, and that signature buttery melt only true full blood Wagyu delivers. Perfect when you want the classic steakhouse experience, but with deeper flavour, richer marbling, and a premium finish in every bite.
Best doneness: rare to medium (lets the MBS9+ marbling melt without losing tenderness).
Grill / BBQ / Hotplate
Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply (salt is enough for full blood Wagyu).
Sear hard to build crust, flip once, then finish gently if needed.
Rest 5 minutes for maximum juiciness.
Slice against the grain for the most tender bite.
Cast-iron pan
High heat, quick sear to develop deep caramelisation.
Optional: finish with a small knob of butter or Wagyu fat + garlic for a rich, glossy baste.
Rest before slicing.
Tip: Full blood sirloin has intense marbling — keep the cook quick and hot to showcase its buttery melt without over-rendering the fat.
Serving ideas (premium fine dining)
Refined classic: Wagyu sirloin with truffle potato purée, charred baby leeks, and a red wine–shallot glaze to highlight the MBS9+ richness.
Earthy + aromatic: Seared sirloin paired with roasted morel mushrooms, caramelised shallots, and a deep thyme–black garlic jus layered with umami.
Bright + modern: Grilled sirloin with shaved fennel and citrus salad, confit cherry tomatoes, and an orange–herb vinaigrette to balance the buttery full blood marbling.
