When I get together with fellow food blogger Tintin Samsyudin from Tinsyam, I make two recipes. The first is Slow Roasted Lamb Leg Steak with Barbecue Sauce. The second is Grilled Wagyu Beef Steak with Roasted Pepper Sauce. She purchased Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that comes from an Indonesian feedlot and slaughterhouse. Wagyu beef usually has a lot of soft, marbled fat, more monounsaturated fats, and less cholesterol than regular beef. It also has more omega-3 and omega-6 fatty acids. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.
Wagyu beef topside steak is quite lean, i mean the marble point is 4-5 out of 12. It is not as good as tenderloin, sirloin, or ribeye, so Wagyu beef steak is not an elite cut of beef. Wagyu topside steak needs to be cooked medium-rare or less if you want it to be very tender. This is because it doesn’t have any soft, marbled fat that is spread out in the meat. Because of this, wagyu topside is usually cooked whole or in a very large chuck using a slow oven roast method until it reaches 60–65 °C, which means it is medium-done in the middle or thickest part.
Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. You can tell it’s not melted like my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce because it has 8–9 marble points, but it wasn’t hard to cut or chew. I even cook the other piece of wagyu topside until it’s well done, as asked. The meat is chewable, but a little too dry for me to lick.
Roasted pepper sauce for the grilled wagyu beef made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper. I love charred and caramelized roasted pepper, and I like to use it to make Roasted Pepper Pesto Sauce with my own homemade sun-dried tomato sauce. Besides the roasted pepper sauce, I add some pickled fresh green peppercorns to make the food taste different when we chew it. I served the wagyu steak with mashed sweet potatoes that I mixed with steamed russet potatoes. This time, there was no cream on the mashed sweet potatoes. We also had 2007 Rosemount Grenache Shiraz red wine, which has a slightly sour and tangy taste but is still a nice addition.
Wagyu beef topside is considered one of the most luxurious and decadent cuts of meat. With its extensive marbling and buttery texture, roasting wagyu beef topside allows the fat to render slowly, basting the meat from within and resulting in unparalleled tenderness.
Follow my simple roasted wagyu topside recipe below for melt-in-your-mouth results every time Let’s get started!
Selecting the Best Wagyu Beef Topside
When buying wagyu beef topside you want to look for the following
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Good marbling throughout for flavor and tenderness. The more white marbling veins the better.
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Uniform shape and thickness so it roasts evenly. Around 2-3 lbs is a good size.
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Bright red color and fresh smell. Avoid brown or dull looking beef.
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Firm texture when raw. The meat should spring back when pressed gently.
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Cut from the upper round primal near the sirloin. This is the most tender area.
Buying from a reputable butcher or meat shop ensures you get authentic, high-quality wagyu beef topside. The superior genetics and breeding of wagyu cattle is what gives the meat its signature succulence.
Preparing Wagyu Beef Topside for Roasting
To get the topside ready for the oven:
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Let the meat sit out for 30 minutes until it reaches room temperature. This prevents uneven cooking.
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Pat the topside completely dry with paper towels. Excess moisture prevents browning.
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Season generously with salt, pepper and any other spices like garlic powder or thyme.
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Rub the seasonings over the entire surface so they adhere evenly.
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Let the seasoned meat rest for 10-15 minutes before roasting. This helps the salt penetrate.
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Tie with butcher’s twine to maintain an oval shape if needed. This promotes even cooking.
How to Roast Wagyu Beef Topside to Perfection
To yield irresistibly tender and juicy wagyu beef topside:
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Preheat oven to 300°F. The low temp is key for slow rendering of the fat.
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Place topside fat side up on a wire rack set in a roasting pan. Elevating it allows air flow.
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Roast for approximately 90 minutes, until it reaches an internal temperature of 135°F for medium-rare doneness.
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Baste the topside with the pan drippings every 20 minutes to keep the outside from drying out.
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Once it reaches the target temp, remove it from the oven and tent loosely with foil.
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Allow the beef to rest for 20-30 minutes before slicing. This redistributes the juices.
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Carve into thin slices across the grain. Cut against the muscle fibers for tenderness.
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Serve drizzled with the pan juices for added moisture and wagyu beefy flavor.
The low-and-slow roasting method gives time for the marbling to melt slowly without overcooking the meat. Be patient and let the oven work its magic!
Vital Tips for Roasting Wagyu Beef Topside
Follow these tips for flawlessly roasted wagyu beef topside every time:
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Use a meat thermometer to monitor the internal temp, not just the oven time.
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Add aromatics like garlic and herbs under the twine for extra flavor.
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Roast at 300°F max. High heat makes the fat render too quickly.
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Baste regularly with the pan drippings to prevent exterior from drying out.
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Cover loosely with foil once removed from oven so it doesn’t cool too quickly.
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Let it rest before slicing! This allows juices to absorb back into the meat.
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Cut sliced topside against the grain for the most tender texture.
Common Mistakes to Avoid
Steer clear of these pitfalls when roasting wagyu beef topside:
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Skipping the room temperature rest. Cold beef takes longer to cook through.
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Forgetting to tie into a uniform shape. Thinner areas will overcook faster.
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Cooking above 300°F. Too high of heat makes the wagyu meat tough.
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Not basting during roasting leads to a drier exterior.
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Cutting into the meat immediately. Juices will spill out without a resting period.
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Slicing with the grain makes the meat chewy instead of tender.
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Overcooking results in a dry, jerky-like texture rather than melt-in-your mouth tenderness.
Serving Suggestions for Roasted Wagyu Topside
The rich wagyu beef pairs wonderfully with:
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A red wine reduction or demi-glace sauce for added richness.
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Sautéed mushrooms or roasted asparagus.
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Mashed or roasted potatoes to soak up the lovely pan juices.
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A fresh arugula salad with shaved parmesan to cut the richness.
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Yorkshire puddings or popovers are a classic roast beef accompaniment.
Any way you serve it, roasted wagyu topside is sure to be the star of the meal!
Time to Roast Some Wagyu
Now that you know the secrets to cooking wagyu beef topside, it’s time fire up the oven and enjoy some of the most delectable roast beef out there.
Follow my tips above for perfectly cooked wagyu beef topside that melts in your mouth with every blissful bite. The luscious marbling combined with the savoriness of beef is an unbeatable flavor experience.
Dentist chef, just a dentistry student who practice the dentist’s cooking recipes in a dentist’s kitchen
When I get together with fellow food blogger Tintin Samsyudin from Tinsyam, I make two recipes. The first is Slow Roasted Lamb Leg Steak with Barbecue Sauce. The second is Grilled Wagyu Beef Steak with Roasted Pepper Sauce. She purchased Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that comes from an Indonesian feedlot and slaughterhouse. Wagyu beef usually has a lot of soft, marbled fat, more monounsaturated fats, and less cholesterol than regular beef. It also has more omega-3 and omega-6 fatty acids. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.
Wagyu beef topside steak is quite lean, i mean the marble point is 4-5 out of 12. It is not as good as tenderloin, sirloin, or ribeye, so Wagyu beef steak is not an elite cut of beef. Wagyu topside steak needs to be cooked medium-rare or less if you want it to be very tender. This is because it doesn’t have any soft, marbled fat that is spread out in the meat. Because of this, wagyu topside is usually cooked whole or in a very large chuck using a slow oven roast method until it reaches 60–65 °C, which means it is medium-done in the middle or thickest part.
Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. You can tell it’s not melted like my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce because it has 8–9 marble points, but it wasn’t hard to cut or chew. I even cook the other piece of wagyu topside until it’s well done, as asked. The meat is chewable, but a little too dry for me to lick.
Roasted pepper sauce for the grilled wagyu beef made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper. I love charred and caramelized roasted pepper, and I like to use it to make Roasted Pepper Pesto Sauce with my own homemade sun-dried tomato sauce. Besides the roasted pepper sauce, I add some pickled fresh green peppercorns to make the food taste different when we chew it. I served the wagyu steak with mashed sweet potatoes that I mixed with steamed russet potatoes. This time, there was no cream on the mashed sweet potatoes. We also had 2007 Rosemount Grenache Shiraz red wine, which has a slightly sour and tangy taste but is still a nice addition.
- 2 wagyu topside steaks, 300 grams each (a premium cut would look better).
- 2 Tbsp olive oil
- 1 Tbsp melted butter
- 1 Tbsp coarsed seasalt
- 2 Tbsp freshly grounded black peppercorn
How to Make Wagyu Topside Steak:
- Preheat your grill pan or barbeque grill
- Spice up the wagyu topside steak with black pepper and salt, making sure it’s covered all over.
- Cover the top side of the wagyu with cling film and let it sit for 30 minutes.
- Pour the olive oil and melted butter over the seasoned wagyu topside steak right before you sear it in a pan.
- It took about 1 minute on a cast iron pan or grill to get a nice crusty and charred top on the wagyu steak. 5-2 minute each side .
- Check to see how done the wagyu beef steak is (medium rare is best) and serve it with roasted pepper sauce.
- 2 large red bell pepper
- 2 large green bell pepper
- 6 cloves garlic
- 1 large onion, peeled,diced
- 4 tbsp olive oil
- 1/2 cup water
- salt and pepper to taste
How to roast a 1.2kg beef topside
FAQ
How long to cook wagyu topside?
Is Wagyu Topside good?
How do you cook topside so it is tender?
How is Wagyu beef best cooked?
How do you cook a Wagyu topside?
A luxurious wagyu topside that is a knockout roasting joint. Take the wagyu topside out the fridge at least 30 minutes before cooking to ensure it gets to room temperate. Preheat the fan assisted oven to 200°C/gas mark 6. Lightly oil and season the joint all over Roast for 20 minutes at 200°C/gas mark 6.
Wagyu beef vs Kobe beef: Which is healthier?
Wagyu beef is native to Japan, known for its unique flavor and tenderness. Besides, wagyu beef has highest amount of conjugated linoleic acid, almost 30% grater than other Moreover, kobe beef is also a type of wagyu beef from the Tajima strain of Japanese black cattle. Both the meats have same nutritional values when compared. However, as red meat has high amounts of saturated fats, their consumption needs to be restricted to only once per week.
How to eat Wagyu beef?
Wagyu beef is among the world’s most luxurious food items. The pride of Japanese cattle sits well next to oysters and white truffles. Therefore, whenever you get your hands on some Wagyu beef, you must make sure the experience counts. Unlike other beef, Wagyu steaks should be gently cooked. Put on your apron and let’s head right in!
How to cook wagyu steak?
To maintain the tenderness of wagyu beef, it’s cooked on relatively low heat for a long time. This cooking technique ensures that the fat inside the meat is properly cooked. You’ll also need some great quality meat for best results. If you want to buy ethically farmed and authentic Wagyu steaks then head over to CrowdCow.