Wagyu New York Strip Steak Recipe

Bring steak to room temperature

Remove the 16 oz bone-in Wagyu strip from the refrigerator at least 45–60 minutes before cooking. Pat it very dry with paper towels to remove all surface moisture — this promotes good browning.

Season

Generously season both sides and the edges of the steak with the 2 tsp coarse steak salt and 1 tsp freshly ground black pepper. Press the salt into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot, about 5 minutes. The pan should be smoking slightly when ready. Preheat oven to 375°F (190°C) if finishing in the oven (recommended for thick bone-in steak).

Sear

Add the 2 tbs neutral oil to the hot pan and swirl to coat. Carefully lay the steak in the pan, pressing slightly so full contact is made. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the fat cap/edges for 1–2 minutes to render fat and develop color.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, 2 crushed garlic cloves (skins on), and 2 thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes. For a 1.5–2 inch bone-in strip, transfer the pan to the preheated oven to finish if the internal temperature needs to rise: target 120–125°F (49–52°C) for medium-rare. Roast 4–8 minutes depending on thickness and starting temperature. Alternatively, continue cooking on the stovetop over medium-low while basting until desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute. While resting, prepare béarnaise if not already done.

Slice and serve

Slice the steak against the grain into 1/2-inch slices. Sprinkle a little coarse finishing salt (1 tsp) and the 1 tsp chopped tarragon over the slices. Serve with a generous spoonful of warm béarnaise sauce and a lemon wedge on the side.

Make shallot-tarragon reduction

In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine, 1 finely minced shallot, and 1 tbs chopped tarragon (reserve 1 tbs for garnish). Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain and the mixture is syrupy, about 6–8 minutes. Strain into a heatproof bowl, pressing to extract flavor, and discard solids. Let the reduction cool slightly.

Prepare double boiler

Set a medium saucepan with 1–2 inches of simmering water over medium-low heat (water should not touch the bowl). Place a heatproof bowl over the pan to create a double boiler. Ensure the bowl bottom is warm but not so hot that it produces steam strong enough to cook the egg yolks too quickly.

Whisk egg yolks with reduction

Add the 3 egg yolks to the bowl with the warm reduction. Whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes. Keep the heat low so the yolks gently thicken without scrambling.

Emulsify with butter

Slowly drizzle the 6 tbs melted (preferably clarified) butter into the yolk mixture in a very thin steady stream while whisking continuously. Continue until the sauce is thick, glossy, and emulsified. If the sauce becomes too thick, add 1 tsp warm water to loosen. If it begins to separate, remove from heat and whisk vigorously or add a teaspoon of hot water.

Season and finish

Remove from heat and whisk in 3 pinches of salt and 1 pinch white pepper or cayenne to taste. Stir in the remaining 1 tbs chopped tarragon and 1 tbs chervil (if using). Taste and adjust acidity or seasoning with a few drops of lemon or a tiny pinch more salt as needed. Keep warm over very low heat or transfer to a thermos; béarnaise should be served warm but not hot.

When the steak has rested and been sliced, spoon warm béarnaise over the slices or serve on the side. Sprinkle the optional coarse finishing salt over the meat for texture, garnish with the reserved chopped tarragon, and serve with a lemon wedge to brighten flavors.