Wagyu New York Strip

Description

This is often considered among the highest quality cuts of beef, along with the Filet Mignon, the Ribeye, and the Porterhouse or T-bone steaks. This is because of the marbling typically found in these tender cuts of beef, and the Wagyu fat makes this marbling that much better tasting – hence the reason for their huge demand and higher price.

Preparation

The NY Strip is a perfect grilling cut, but it is always quite flexible and can also be skillet-cooked, broiled, sous vide, and definitely reverse-seared. Let the steaks come to room temperature on the counter for at least 30 minutes before you cook them so they cook evenly. Use a meat probe and shoot for a final internal temperature of 135º (medium rare) for the best recommended results.

Alternative Names

Ambassador Steak, Club Steak, Hotel Cut Steak, Kansas City Strip Steak, Shell Steak, Top Loin Steak

Additional Info

This item ships frozen for freshness and food safety. We recommend storing it in your freezer and then thawing it overnight in your refrigerator before preparation for the best and safest results.