Texas Wagyu Ny Strip Recipe

Bring steak to temperature & season

Remove the Texas Wagyu NY strips from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. Season both sides evenly with kosher salt (about 1 tsp per side for each steak) and freshly ground black pepper. Let rest uncovered to air-dry slightly; this improves crust development.

Preheat pan and oven

Preheat a heavy cast-iron skillet over medium-high heat for 5 minutes until very hot. If you plan to finish in the oven for thicker steaks, preheat oven to 375°F (190°C).

Sear the steaks

Add 2 tbsp neutral oil to the hot skillet and swirl. Carefully place the steaks in the pan, spacing them so they don't touch. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the second side for 2½ minutes.

Baste and finish to temperature

Reduce heat to medium. Add 2 tbsp unsalted butter, smashed garlic cloves, and thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for 1–2 minutes while monitoring internal temperature. For medium-rare aim for 125–128°F (52–53°C); carryover will rise to ~130–133°F.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. Reserve pan juices for drizzling over the finished steaks or to finish bok choy if desired.

Prep produce

Trim the base of the baby bok choy and halve lengthwise. Rinse thoroughly and pat dry. Core the Honeycrisp apple and cut into 1/4-inch slices or matchsticks (leave the skin on for texture and color). Thinly slice the shallot.

Make dressing

In a small bowl combine 1 tbsp rice wine vinegar, 1 tbsp light soy sauce, 1 tsp sesame oil, and 2 tsp honey. Whisk until honey is dissolved. Taste and adjust balance — add a squeeze of lemon if you prefer brighter acidity.

Sear bok choy

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place bok choy cut side down and cook undisturbed for 2–3 minutes until the cut surfaces are nicely browned. Flip and cook the leafy side for 30–45 seconds until leaves begin to wilt but remain bright green.

Add shallot and apple

Reduce heat to medium. Add the sliced shallot and apple slices to the pan and toss gently with the bok choy for 1–2 minutes to warm the apple and soften the shallot without breaking them down.

Finish with dressing

Pour the prepared dressing over the bok choy and apple, toss to coat, and cook for 30 seconds more so the flavors meld. If you reserved pan juices from the steak, add 1–2 tsp to the vegetables now for extra savory flavor. Season with flaky sea salt and freshly ground black pepper to taste.

Slice steaks: After resting, slice each NY strip against the grain into 1/2-inch thick slices. Arrange slices on warm plates.

Plate bok choy and apple alongside the steak. Spoon any reserved butter- thyme pan juices over the steak slices for shine and added flavor. Scatter chopped chives or microgreens over the vegetables and steak.

Optional: finish with a light squeeze of lemon over the bok choy/apple for brightness. Serve immediately.