When you start with a great steak, the goal is simple: don’t overcomplicate it.
A Wagyu New York Strip already brings incredible flavor, tenderness, and marbling to the table. The key to cooking it well is using high heat, simple seasoning, and letting the quality of the beef do the work.
At Wilders, our 100% Fullblood Wagyu New York Strip is cut from the short loin and known for its rich flavor, buttery texture, and consistent tenderness.
Whether you’re cooking for a weeknight dinner or a special occasion, here’s one of the best ways to prepare it.
Start with a Quality Wagyu Strip
The New York Strip is one of the most popular steakhouse cuts for a reason. It offers a great balance of:
• Rich marbling
• Bold beef flavor
• Tender texture
• A satisfying bite
Unlike leaner steaks, Wagyu strip steaks have intramuscular fat that melts during cooking, creating that signature juicy and buttery eating experience.
Because of that natural richness, the best preparation is usually simple and straightforward.
Step-by-Step: Cooking a Wagyu New York Strip
1. Bring the Steak to Room Temperature
Take the steak out of the refrigerator about 30–45 minutes before cooking.
This helps the steak cook more evenly and prevents the outside from overcooking before the center reaches the right temperature.
2. Season Simply
Wagyu doesn’t need heavy marinades or complex rubs.
A simple seasoning works best:
• Kosher salt
• Fresh cracked black pepper
• Garlic powder (optional)
Pat the steak dry first, then season generously on both sides.
3. Preheat a Cast Iron Skillet
A cast iron skillet is one of the best tools for cooking a Wagyu steak because it holds heat well and helps develop a great crust.
Place the skillet over medium-high heat and allow it to get very hot before adding the steak. Add a small amount of high smoke point oil such as avocado oil or beef tallow.
4. Sear the Steak
Place the steak into the hot skillet and let it cook without moving it.
Cook until the internal temperature reaches about 135°F, flipping halfway through the cook.
Typical cooking times vary based on thickness, but most New York strips take 3–5 minutes per side.
Target temperatures:
• Rare: 125°F
• Medium Rare: 130–135°F
• Medium: 140°F
For Wagyu, medium rare is usually the sweet spot.
5. Let It Rest
Once the steak comes off the heat, let it rest for 5–10 minutes before slicing.
This allows the juices to redistribute so the steak stays tender and juicy.
Optional: Finish with Butter
A simple way to enhance a Wagyu strip is with a small pat of butter after cooking.
Some popular finishing options include:
• Garlic herb butter
• Flaky sea salt
• Fresh rosemary or thyme
Keep it light—Wagyu already carries a lot of natural richness.
Best Side Pairings for a Wagyu Strip
Because Wagyu steaks are rich, the best sides usually provide balance and freshness.
Here are a few great pairings:
Crispy Roasted Potatoes
Golden roasted potatoes with olive oil, salt, and rosemary are a classic steakhouse side.
Simple Arugula Salad
Peppery arugula with lemon vinaigrette helps cut through the richness of the steak.
Roasted Asparagus
Quick roasted asparagus with olive oil and sea salt adds a fresh, clean flavor.
Garlic Butter Mushrooms
Mushrooms sautéed in butter and garlic pair naturally with beef.
Creamy Mashed Potatoes
A steakhouse favorite that complements the texture of a Wagyu strip perfectly.