I don’t consider myself a huge meat eater. In fact, many of my meal are vegetarian and my go-to breakfast (porridge made with water, peanut butter and banana) is vegan.
But when I do eat meat, it is nice to make it the star of the plate and really relish it as a special occasion as a way of consuming it in a more sustainable way. And steak is the perfect opportunity to do this. Tesco has just launched a new Tesco Finest Wagyu Steak range in over 100 of their stores. They say their aim is to make “restaurant-quality meat more accessible than ever”.
What’s on offer?
Tesco Finest Wagyu Ribeye (250g) – £14.50
Tesco Finest Wagyu Sirloin (250g) – £14
Tesco Finest Wagyu Fillet (200g) – £16
Tesco Finest Wagyu Rump (250g) – £10
Jamie Robinson, executive chef at Tesco, said: “We know our customers are increasingly looking for high-quality, restaurant-style meals they can conveniently cook at home, and we wanted to offer something really special.
“By expanding our Wagyu offering as part of our Tesco Finest Steakhouse range, we’re bringing an exceptional level of quality to more people at a price point that feels more accessible.”
I tried the sirloin and the fillet, and each came with good, detailed instructions on how to cook them to perfection, which I followed for both.
The steaks look the part and I was impressed with the amount of marbling (fat in between muscle) in them, particularly the sirloin as a fillet is a leaner cut.
First I dry seared the fillet for a minute on each side before putting it in the oven on Gas 7 for 10 minutes. While that was in the oven I pan fried the sirloin for 3 and a half minutes each side before leaving it to rest for at least 10 minutes.
The resting time is actually a perfect to bring the rest of your meal together. We had some of the Tesco’s suggested sides, the triple cooked chips, the cauliflower cheese and the creamed spinach.
Both steaks cooked nicely, just as described on the box, which is easy even for first-time steak chefs.
With a sprinkle of sea salt, the sirloin was lovely to cut into and had a nice buttery texture with a slight chew to it. Because of the good amount of marbling, it had a good, moreish flavour that was enhanced by a good sear from the pan.
I have definitely had this quality of cut at a restaurant before, and the same is true of the fillet.
While not a cut I would choose first, this is for proper meat lovers and you get a huge piece for your £16.
Again, this was easy to cut into and just broke apart because it is so tender. Again, just a simple sprinkle of sea salt is enough to enhance the delicious Wagyu flavours for an incredibly satiating meal.
I think for the price, you are getting great quality with delicious flavours, particularly the sirloin as it has more fat to carry the taste. But also because of the price, these steaks will be perfect for special occasions and will still work out cheaper than going to a restaurant.
And if you feel like a piece of steak this weekend, Tesco’s executive chef has some extra tip for cooking their wagyu range to perfection.
Top tips for cooking the perfect Wagyu Steak at home:
- Pre-season your Wagyu Steak with fine sea salt or table salt to ensure an even coverage for maximum crust.
- There’s no need to add additional oil when cooking, as there is enough marbling in the Wagyu Steak already.
- Add a small knob of butter, with a pinch of thyme, and a garlic clove to the pan 2-3 minutes before the Wagyu Steak is ready to add an extra level of flavour.
Shop the Tesco range online and in stores now.
