Wagyu beef is known worldwide for its exceptional marbling and buttery tenderness, making it a top choice for steak lovers. When it comes to the New York strip, using Wagyu elevates this classic cut to a whole new level of flavor and juiciness.
In this recipe, we’ll show you how to cook a Wagyu New York strip steak that highlights its rich texture without overpowering its natural taste. Whether you’re grilling or pan-searing, the techniques we share will help you achieve a perfectly cooked steak every time.
Ingredients
To create the perfect Wagyu New York Strip, we focus on premium quality and simple, complementary seasoning. Each ingredient plays a crucial role in enhancing the steak’s rich flavor and tender texture.
For the Wagyu New York Strip
- 1 thick-cut Wagyu New York Strip steak (at least 1 to 1.5 inches thick, 12 to 16 ounces)
- Room temperature – allow the steak to rest outside the fridge for 30 minutes before cooking
For the Seasoning
- Kosher salt – 1 to 1.5 teaspoons, to draw out natural flavors without overpowering
- Freshly ground black pepper – 1 teaspoon, for balanced heat and aroma
- High smoke point oil (such as avocado or grapeseed oil) – 1 tablespoon, essential for searing
- Unsalted butter – 2 tablespoons, to baste and add rich flavor during cooking
- Fresh garlic cloves – 2 crushed, to infuse subtle aromatic notes
- Fresh rosemary or thyme sprigs – 1 to 2 sprigs, for herbal depth and nuanced fragrance
| Ingredient | Quantity | Purpose |
|---|---|---|
| Wagyu New York Strip Steak | 12 – 16 ounces | Main protein, prime marbling |
| Kosher Salt | 1 – 1.5 teaspoons | Seasoning for enhanced flavor |
| Freshly Ground Black Pepper | 1 teaspoon | Adds heat and aroma |
| High Smoke Point Oil | 1 tablespoon | For searing |
| Unsalted Butter | 2 tablespoons | Basting fat for richness |
| Fresh Garlic Cloves | 2 cloves, crushed | Aromatic infusion |
| Fresh Rosemary/Thyme | 1 – 2 sprigs | Herbal flavor enhancement |
These ingredients ensure our Wagyu New York Strip shines with its characteristic buttery tenderness and mouthwatering taste.
Tools and Equipment
To master the Wagyu New York Strip Recipe, having the right tools and equipment is crucial. Each piece enhances precision and ensures we bring out the full potential of this luxurious steak.
Essential Tools for Cooking Wagyu New York Strip
- Heavy-duty cast iron skillet or grill pan: Provides even heat distribution and excellent searing capability, essential for developing the perfect crust on our Wagyu steak.
- Tongs: Allows us to handle the steak gently without piercing the meat, preserving its juices.
- Instant-read meat thermometer: Ensures accurate temperature monitoring so we cook the steak to the ideal doneness.
- Cutting board: Preferably wooden or plastic, large enough to rest the steak while keeping juices contained.
- Sharp chef’s knife: For precise slicing of the steak after resting.
Additional Equipment to Elevate the Cooking Process
| Equipment | Purpose |
|---|---|
| Basting spoon | To spoon butter and herb mixture over steak |
| Oven-safe pan | For finishing the steak in the oven if needed |
| Stainless steel pan | Alternative for searing, retains heat well |
| Kitchen timer | To track searing and resting intervals |
| Paper towels | For patting steak dry to achieve better sear |
Why These Tools Matter
“Precision and control are key when cooking Wagyu New York Strip. The right equipment prevents overcooking, preserves the steak’s renowned marbling, and helps us build a deeply flavorful crust.”
Using a cast iron skillet or grill pan is critical because it retains and distributes heat consistently. This consistency is vital to sear the steak evenly, creating that signature flavorful crust while keeping the interior tender.
The instant-read meat thermometer takes the guesswork out of cooking. Wagyu’s fat content means it cooks faster and needs careful temperature control—target medium-rare between 130°F to 135°F for optimal texture.
We Recommend:
- Seasoning and resting the steak on the cutting board immediately after searing.
- Using tongs instead of forks to keep the juices in.
- Employing a basting spoon for rich, buttery flavor enhancement during cooking.
By selecting these specific tools and equipment, we lay the foundation for every step in our recipe, amplifying the Wagyu New York Strip’s inherent luxury and flavor complexity.
Preparation
To achieve the perfect Wagyu New York Strip, meticulous preparation is essential. We focus on careful handling and seasoning to preserve its legendary marbling and flavor.
Preparing the Wagyu New York Strip
- Bring steak to room temperature
Remove the Wagyu New York Strip from the refrigerator 45 minutes before cooking. This step ensures even cooking and enhances tenderness.
- Pat dry thoroughly
Use paper towels to gently pat the steak dry. Removing surface moisture is crucial for developing a rich, caramelized crust.
- Trim minimal fat if prefered
While the fat is characteristic of Wagyu’s flavor, if desired, trim any excessively thick fat edges to prevent flare-ups during cooking.
- Set up your tools
Ensure your cast iron skillet or grill pan is clean and dry. Have your tongs, instant-read thermometer, and kitchen timer ready for precise control.
Preparing the Seasoning
- Season generously with kosher salt
Sprinkle kosher salt evenly on both sides of the steak. The coarse texture enhances the crust without overpowering the natural umami.
- Add freshly ground black pepper
Apply fresh black pepper just before cooking to maintain its aromatic oils and sharp flavor.
- Choose simple complementary flavors
Prepare crushed garlic cloves and fresh herbs like rosemary or thyme. These aromatics will be used later for basting to infuse subtle depth without masking the beef.
- Select high smoke point oil
Use oils such as grapeseed or avocado oil to withstand high heat without burning. This is critical to sear the steak perfectly and develop a golden crust.
| Ingredient | Purpose | Notes |
|---|---|---|
| Kosher salt | Seasoning, crust enhancement | Use liberally for best results |
| Freshly ground black pepper | Aromatic seasoning | Apply immediately before cooking |
| Crushed garlic cloves | Basting aroma | Add during last moments of cooking |
| Fresh herbs (rosemary, thyme) | Flavor infusion | Combine with butter for basting |
| High smoke point oil | Searing and crust formation | Grapeseed or avocado oil recommended |
Cooking Instructions
Follow these precise steps to cook the Wagyu New York Strip perfectly, highlighting its rich flavor and tender texture. Mastering the sear, monitoring doneness, and properly resting the steak ensure an exceptional dining experience.
Searing the Wagyu New York Strip
- Preheat your cast iron skillet or grill pan over medium-high heat until it is smoking hot.
- Lightly coat the steak with a high smoke point oil like grapeseed or avocado oil to prevent sticking and promote an even crust.
- Place the Wagyu New York Strip on the hot skillet, laying it down gently with tongs to avoid piercing the meat.
- Sear for 2 to 3 minutes on the first side without moving the steak to develop a deep, golden-brown crust.
- Flip the steak carefully and add unsalted butter, crushed garlic cloves, and fresh rosemary or thyme to the pan.
- Tilt the pan slightly and use a spoon to baste the melted butter and herbs over the steak continuously for flavor and moisture enhancement.
- Sear the second side for another 2 to 3 minutes, adjusting time slightly if the steak is thicker than 1.5 inches.
Cooking to Desired Doneness
Use an instant-read meat thermometer to ensure precise doneness while preserving the steak’s tenderness and marbling.
| Doneness Level | Internal Temperature (°F) | Description |
|---|---|---|
| Rare | 120 – 125 | Cool red center, very tender |
| Medium Rare | 130 – 135 | Warm red center, optimal flavor |
| Medium | 140 – 145 | Warm pink center, firmer texture |
| Medium Well | 150 – 155 | Slightly pink center |
| Well Done | 160+ | Little to no pink, firmer |
- For Wagyu steak, we recommend aiming for medium-rare (130–135°F) to fully appreciate its buttery texture and rich flavor.
- Once the steak reaches the target temperature, immediately remove it from the heat source to avoid overcooking.
Resting the Steak
- Transfer the steak to a cutting board or warm plate.
- Loosely tent it with aluminum foil and let it rest for 7 to 10 minutes.
- Resting allows the juices to redistribute, enhancing tenderness and preventing dryness when slicing.
- After resting, slice the Wagyu New York Strip against the grain in half-inch thick slices to maximize tenderness and presentation.
Serving Suggestions
To fully savor the luxurious richness of our Wagyu New York Strip, pairing it with complementary side dishes and thoughtful presentation elevates the dining experience.
Ideal Side Dishes
For a balanced plate, we recommend:
- Garlic Mashed Potatoes
Creamy and buttery, they absorb the steak juices perfectly.
- Grilled Asparagus or Sautéed Green Beans
Their slight crispness and subtle bitterness contrast the melting tenderness of the Wagyu.
- Roasted Mushrooms
Earthy and rich, mushrooms mirror the umami depth of the beef.
- Light Arugula Salad with Lemon Vinaigrette
Provides a fresh, peppery bite to cut through the steak’s fat.
Sauce Pairing Recommendations
While traditional Wagyu New York Strip shines with minimal seasoning, optional sauces can enhance flavor:
| Sauce Type | Description | Pairing Notes |
|---|---|---|
| Classic Red Wine Reduction | Deep, slightly sweet, and tangy | Adds elegant acidity |
| Béarnaise Sauce | Rich, buttery with tarragon and shallots | Complements buttery texture |
| Chimichurri | Fresh, herbaceous with garlic and vinegar | Adds brightness and zest |
Plating and Garnishing Tips
- Slice the steak against the grain for maximum tenderness.
- Arrange slices overlapping slightly on a warm plate.
- Spoon a little of the pan juices or sauce over the steak for visual appeal.
- Garnish with fresh sprigs of rosemary or thyme used during cooking to enhance aroma.
Wine Pairing Insight
To complement the richness of Wagyu New York Strip, select full-bodied reds such as:
- Cabernet Sauvignon
- Syrah/Shiraz
- Malbec
These wines balance fat content and amplify the steak’s layered flavors.
Pro Tip:
Serve the steak with sides that offer both texture and acidity to enhance the exquisite buttery tenderness and marbling that define our Wagyu New York Strip.
Conclusion
Mastering the Wagyu New York Strip is all about respecting the quality of the beef and applying precise cooking techniques. With the right ingredients, tools, and attention to detail, we can unlock the steak’s full potential—delivering a tender, flavorful experience every time.
Whether grilled or pan-seared, this recipe allows us to celebrate Wagyu’s luxurious marbling and buttery texture. Pairing it thoughtfully with sides and wines completes the meal, making it perfect for special occasions or simply treating ourselves to something extraordinary.
Frequently Asked Questions
What makes Wagyu beef different from other types of beef?
Wagyu beef is known for its intense marbling, which gives it exceptional tenderness and a rich, buttery flavor that sets it apart from regular beef.
How should I season a Wagyu New York Strip steak?
Use simple seasonings like kosher salt and freshly ground black pepper. Adding crushed garlic and fresh herbs such as rosemary or thyme while cooking enhances its natural flavor.
What’s the best way to cook a Wagyu New York Strip steak?
Sear it in a preheated cast iron skillet or grill pan using high smoke point oil, then cook until medium-rare (130–135°F) for optimal tenderness and flavor.
Why is it important to bring the steak to room temperature before cooking?
Allowing the steak to sit at room temperature for about 45 minutes ensures even cooking and helps maintain tenderness.
How long should I rest the steak after cooking?
Rest the steak for 7 to 10 minutes to let the juices redistribute, which keeps the meat moist and flavorful.
What tools do I need to cook the perfect Wagyu New York Strip?
A heavy-duty cast iron skillet or grill pan, tongs, an instant-read thermometer, a cutting board, and a sharp chef’s knife are essential.
Can I trim the fat on a Wagyu steak?
Yes, trim excessively thick edges of fat to prevent flare-ups while cooking, but keep enough fat to preserve flavor and juiciness.
What sides pair well with Wagyu New York Strip?
Garlic mashed potatoes, grilled asparagus, roasted mushrooms, and a light arugula salad with lemon vinaigrette complement the steak perfectly.
Which sauces should I serve with Wagyu New York Strip?
Classic options include red wine reduction, Béarnaise sauce, and chimichurri, each enhancing the steak’s rich flavor.
What wine pairs best with a Wagyu New York Strip?
Full-bodied reds like Cabernet Sauvignon, Syrah/Shiraz, and Malbec balance the steak’s richness and enhance the dining experience.