American Wagyu Ny Strip Recipe

Name: J-Prime Steakhouses American Wagyu NY Strip Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 12 oz American Wagyu NY strip (bone-out), 30-day dry aged; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral high-smoke-point oil (canola, grapeseed, avocado); 1 tbs Unsalted butter; 1 clove Garlic (lightly crushed); 2 sprigs Fresh thyme or rosemary; 0.5 tsp Flaky sea salt (for finishing); 1 to taste Optional: lemon wedge; 1 to taste Kitchen thermometer (instant-read); 1 to taste Heavy skillet (cast iron) or stainless steel pan; 1 to taste Tongs

Inspired by J-Prime Steakhouse

Time1h

Serves1

12 oz, Aged 30 days

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Ingredients

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Steak

12 oz American Wagyu NY strip (bone-out), 30-day dry aged

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tbs Neutral high-smoke-point oil (canola, grapeseed, avocado)

Finish & Serving

1 tbs Unsalted butter

1 clove Garlic (lightly crushed)

2 sprigs Fresh thyme or rosemary

1/2 tsp Flaky sea salt (for finishing)

1 to taste Optional: lemon wedge

Resting & Tools (not consumed)

1 to taste Kitchen thermometer (instant-read)

1 to taste Heavy skillet (cast iron) or stainless steel pan

1 to taste tongs

Method

Preparation

Bring steak to room temperature

Remove the 12 oz aged NY strip from the refrigerator and leave it uncovered on a plate for 30–45 minutes until it reaches near room temperature (about 60–70°F / 15–20°C). This promotes even cooking.

Pat the steak dry thoroughly with paper towels. Dry surface promotes better sear.

Season both sides liberally with the 1.5 tsp kosher salt and then the 1 tsp freshly ground black pepper. Press seasonings gently into the meat so they adhere. For maximum crust, season just before cooking; if you prefer a deeper seasoned crust, you may salt 40–60 minutes before cooking and leave uncovered in the fridge (not required here).

Searing & Cooking

Heat the pan

Place a heavy skillet (preferably cast iron) over high heat and let it get very hot for 5 minutes. The pan should be smoking lightly when ready. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer but not burn immediately.

Sear first side

Carefully place the steak in the center of the hot pan. Do not move it for 2.5–3 minutes to form a deep brown crust. Using tongs, lift the edge after 2.5 minutes to check the crust; continue if not deeply browned.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, 1 lightly crushed garlic clove, and 2 sprigs fresh thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 2–3 minutes. This adds flavor and helps finish cooking.

Finish to temperature

Insert an instant-read thermometer into the thickest part of the steak. For medium-rare, cook until the thermometer reads 125–128°F (about 3–4 minutes after flip depending on thickness). For medium, aim for 135°F. Remember steak will rise ~5°F during resting. Adjust time if your steak is thicker or thinner than standard 1–1.25 inch.

If the exterior is browning too quickly before interior is reached, reduce heat to medium and continue basting until desired temperature is reached.

Rest & Finish

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 6–8 minutes for a 12 oz strip. Resting redistributes juices and allows residual carryover cooking.

Finish and serve

While resting, spoon any pan juices and melted butter over the steak once or twice. Slice against the grain into 1/4–1/2 inch slices. Season lightly with 1/2 tsp flaky sea salt and, if desired, a squeeze of lemon to brighten. Serve immediately.