A5 Japanese Olive Wagyu Striploin Steak

Also called New York Strip Steak, or Porterhouse Steak, the Striploin is taken from the short loin of the cow, and is a very tender cut.

This being not only A5 Japanese Wagyu, but an Olive Wagyu at that, takes the tenderness and flavor to a different dimension. The A5 Japanese Olive Wagyu Striploin Steak is made exclusively from the Kuroge Washu (Japanese Black) cattle. This cattle is unique in that it integrates the fat into the muscle as it metabolizes, giving us a marbling unlike any other. These cattle are fed an olive-based diet, and are raised in Shodoshima Island. This is a meat that is so rare, you’ll have a hard time getting it even in Japan.

The olive-based diet adds to the amount of oleic acid in the meat (beef fat also contains this compound). This high amount of oleic acid is responsible for the slightly light-yellow color the fat takes, and gives the steak an unmatched umami flavor and a rich, buttery, melt-in-your-mouth texture.

The best way to prepare A5 Japanese Olive Wagyu Tenderloin Steak is as simply as you could. The steak is already so buttery and filled with flavor, that it honestly needs no frills or fancy trimmings. Just salt for seasoning, and no oil needed. A simple pan sear is all the technique you require. It’s not advisable to grill this high-fat steak. Grilling might result in dangerous flare-ups on your grill, and you can end up with a sad pool of melted fat.

Because of its high fat content, the A5 Japanese Olive Wagyu Tenderloin Steak will need a little more time to work the salt in. Season it at least an hour before cooking. Keep it refrigerated until the moment it hits the pan. Leaving it out at room temperature will soften the fat too much and will give you a puddle of melted fat when you cook it.

Preheating your skillet in an oven is a good idea. What you want is a nice even heat, and a cool pan on a hot burner will create hotspots. Once everything is ready, place your skillet onto the burner at high heat, and sear your steak. Keep its doneness rare to medium rare.

Let it rest, and cut it into thin strips before serving. Why? Because the A5 Japanese Olive Wagyu is so rich and decadent, that you’ll only really get to eat a bit at a time.

Pair it with something light, like a salad, grilled asparagus, roasted broccoli, or sauteed spinach. You don’t want to pair it with something heavy, like potatoes, pasta, or rice.

Olive Wagyu was invented in 2006 by Masaki Ishii, a cattle farmer in Shodoshima Island. The island was the only place olive seedlings thrived after being planted in three locations in Japan in 1908, and thus, is currently famous for its olive oil industry. Masaki Ishii wanted to make use of the olive oil production by-products from the olive oil makers, and use it as feed for his cattle. He took the olive peels and toasted them. This made them sweeter, and he mixed them with barley, grains, and rice straw; the cows loved it. He then shared this recipe with other farmers in the area, and thus, Olive Wagyu was born.

It is a very rare type of Wagyu, though, and is even difficult to get ahold of in Japan. It won Best Fat Quality against 182 other competitors in the 2017 Wagyu Olympics, which is held every five years.

Your cut of A5 Japanese Olive Wagyu comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.