Fat melts away the moment you put it in your mouth!
How does it taste??
This is a high-quality steak with fine meat, moderate marbling, tenderness, and rich flavor. The fat is sweet and the meat (the lean part) has a strong Japanese Wagyu flavor.
Where the Striploin is located??
Striploin is located from the back to the waist, which is between Ribeye and Rump (In between Striploin and Rump, there is Tenderloin). The Tenderloin is the least athletic part of the meat, so it is soft, while the Striploin has more fat, which gives it a softer texture than the Tenderloin.
Striploin Steak vs Ribeye Steak
For Japanese Wagyu, the difference between Striploin and Ribeye is mainly the balance of its lean meat and fat (marbling). Striploin is more marbled, while Ribeye is more balanced. If you want to enjoy the sweetest fat flavor and Wagyu aroma, Striploin is the best choice! But, regardless, it’s love at the first bite of both anyway!!
Cooking, Grilling, and Broiling
Before cooking a thawed steak, take it out of the fridge, set it on the counter for about 20 minutes to bring it to room temperature. The marinade is not needed, just salt it and throw it on the heated grill. For best results, sear it at a very high temperature to seal-in natural juices and fat. They move it to lower heat then continue cooking. Another fan part is you can use meat juice to make the steak sauce!! So, don’t throw away the fat oil left on the pan after steak was cooked!!