Wagyu New York Strip Recipe

Bring to temperature

Remove Wagyu strips from the refrigerator 45–60 minutes before cooking and keep them loosely covered. Aim for the steaks to reach close to room temperature to promote even cooking.

Pat steaks dry very thoroughly with paper towels. Moisture on the surface prevents proper searing.

Season both sides and the edges generously with the kosher salt and lightly with the freshly ground black pepper just before cooking. For delicate Wagyu flavor, keep pepper moderate.

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until it is very hot and just beginning to smoke.

Add the neutral oil and swirl to coat the pan. Place the steaks in the pan, pressing down briefly so the surface makes full contact. Do not overcrowd the pan; cook in batches if needed.

Sear the steaks undisturbed for 2–3 minutes to form a deep golden-brown crust. Flip and sear the opposite side for 2 minutes. Exact time depends on thickness (these instructions assume 1–1¼ inch thick steaks).

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1–2 minutes. This finishes the crust and imparts flavor.

Use an instant-read thermometer to check doneness: remove steaks from the pan when they register 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. Wagyu is best served rare–medium-rare to appreciate the marbling.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature a few degrees.

While resting, skim and discard any dark fond from the pan if desired. Optionally, return the pan to low heat and swirl in remaining butter and a squeeze of lemon to create a quick pan sauce; spoon a small amount over the sliced steak.

Slice the steaks against the grain into 1/4–1/2 inch slices. Sprinkle with a pinch of coarse sea salt or finishing salt and, if using, a light squeeze of fresh lemon just before serving.