Wagyu New York Strip Steak ** Recipe

Bring steak to temperature and season

Remove the Wagyu strip from the refrigerator at least 45–60 minutes before cooking (longer for thicker steaks) to come close to room temperature. Pat the steak very dry with paper towels. Evenly coat both sides and the edges with kosher salt (about 1 1/2 tablespoons total) and freshly ground black pepper. Press the seasonings into the meat gently so they adhere.

Preheat pan or grill

If using a heavy cast-iron skillet, place it on the stove and preheat over medium-high for 6–8 minutes until smoking hot. If using a grill, preheat to high (500–550°F / 260–290°C) and clean and oil the grates. Have a lower-heat zone available if you plan to finish indirect for thicker steaks.

Sear the steak

Add 1 tablespoon neutral oil to the preheated pan and swirl to coat. Carefully lay the seasoned Wagyu strip into the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes more.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the lightly crushed garlic cloves, and the thyme and rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes, spooning over the edges as well. This step adds flavor and helps finish the crust.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak to check doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Because Wagyu cooks fast and contains more fat, aim for rare to medium-rare to preserve tenderness. If the exterior is browned but the interior needs more time, move the steak to a lower-heat area of the grill or reduce stovetop heat and continue cooking, or finish in a 375°F (190°C) oven for 3–6 minutes until desired temperature is reached.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes (for a 1–1.5 inch steak) to allow juices to redistribute. The internal temperature will rise about 5°F while resting.

Slice and serve

If desired, sprinkle a small pinch of flaky sea salt over the steak and place a pat of compound or finishing butter on top to melt. Slice the steak against the grain into 1/4-inch to 1/2-inch slices and serve immediately. Reserve any pan juices and spoon over slices.