Pull the Fullblood Wagyu top sirloin steaks from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
Pull the Fullblood Wagyu steaks from the refrigerator, and place them on a plate. Allow them to sit at room temperature for one hour before cooking them.
PREPARING THE FULLBLOOD WAGYU TOP SIRLOIN STEAKS
Preheat your oven to 350°F.
Heat a large cast iron skillet on medium-high heat.
Season the steaks with kosher salt and freshly ground black pepper on all sides.
Once the skillet is hot, add in the grapeseed oil to coat the bottom of the pan.
Once the oil is smoking slightly, add in the steaks.
Sear on all sides, for about 2 minutes per side, until a dark golden brown sear is achieved.
Remove the Fullblood Wagyu top sirloin steaks from the skillet, and place them in a pie pan.
Finish cooking the steaks in the oven. Cook for 9 to 10 minutes at 350°F for medium-rare doneness.
Let the seared and oven-finished steaks rest for 10 minutes while you make the pan sauce.
PREPARING THE APPLE-BRANDY PAN SAUCE
Place the cast iron skillet back over medium-high heat.
Add a 1/4 cup of the brandy, apple slices, and sliced shallots to the skillet.
Scrape the bottom of the skillet to pull up any of the bits left behind from the steak.
Saute the apples and shallots for 6 to 7 minutes until they have softened.
Add in the minced garlic and a 1/4 cup of brandy (the remaining brandy). Cook until the brandy is absorbed.
Add in the heavy whipping cream, and reduce the heat to medium.
Cook for 3 to 4 minutes, reducing the heavy cream to sauce consistency (about 3/4 cup).
Season to taste with kosher salt and freshly ground black pepper.
Slice the rested Fullblood Wagyu top sirloin steaks against the grain into 1/4-inch-thick slices.
Place the apple-brandy pan sauce on a large platter.
Fan the slices of steak over the apple-brandy sauce.
Serve, and enjoy!