For this recipe, we recommend using a 200g sirloin (preferably wagyu).

Before you begin, remove the steak from the fridge and allow to come to room temperature (at least 30 minutes).

Place a heavy-based frying pan or griddle pan over a medium-high heat and add a light splash of cooking oil. Season the steaks liberally with flaky sea salt.

When the oil is hot, add the steak carefully to the pan and cook for 2 and a half minutes on either side until beautifully golden.

Turn the steak over and add 60ml of Shiso Teriyaki, baste the steak with the Teriyaki and once the sauce comes to the boil turn off the heat. 

Remove the steak from the pan and allow to rest in a warm place for 5 minutes before serving.

Re-heat the Teriyaki and pour over the carved steak. There are endless classic sides that work wonderfully with this steak. We like to serve ours with wasabi and our famous Potato Salad (recipe online).