Wagyu Sirloin Baseball Cut with Miso-Butter Glaze
This Wagyu sirloin baseball cut develops a beautifully seared crust while staying tender and juicy inside. A savory miso-butter glaze with honey and rice vinegar adds rich umami flavor, while scallions and toasted sesame seeds provide the finishing touch.
Ingredients
- 2 Wagyu Sirloin Baseball Cut steaks
- Kosher salt and black pepper
- 1 tbsp neutral oil
- 3 tbsp unsalted butter
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 scallion, thinly sliced
- Toasted sesame seeds
Instructions
- Season the steaks with kosher salt and black pepper. Let them sit at room temperature for 20 minutes.
- Whisk together the softened butter, white miso paste, honey, and rice vinegar until smooth to make the miso butter.
- Heat the neutral oil in a skillet over high heat until shimmering.
- Sear the steaks for 4 to 5 minutes per side for medium-rare, turning once.
- During the final minute of cooking, add half of the miso butter to the pan and continuously baste the steaks.
- Transfer the steaks to a cutting board and let them rest for 5 minutes. Top each steak with a spoonful of the remaining miso butter and allow it to melt over the top.
- Garnish with thinly sliced scallion and toasted sesame seeds.
Serving Tips
Serve the Wagyu sirloin baseball cut over steamed jasmine rice to catch the savory miso-butter drippings. Spoon any remaining glaze over the steak and rice just before serving, then finish with additional scallions and toasted sesame seeds if desired.
